| Autor: |
Pérez-Palacios, M.T., Petisca, Catarina, Pinho, Olívia, Ferreira, I.M.P.L.V.O. |
| Přispěvatelé: |
Faculdade de Ciências da Nutrição e Alimentação |
| Jazyk: |
angličtina |
| Rok vydání: |
2012 |
| Předmět: |
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| Popis: |
This work evaluated the effect of temperature onheadspace solid-phase microextraction of volatile and furaniccompounds in coated fish sticks. The major goal was the analysis ofthe samples as consumed, to reproduce volatile compounds peoplefeel when consuming those products. Extraction at 37 ºC (the humanbody temperature) throughout the HS-SPME analysis of volatile andfuranic compounds in coated fish was compared with higherextraction temperatures, which are frequently used for this kind ofdeterminations. The profile of volatile compounds found in deepfried(F) and non-fried (NF) coated fish at 37 and 50 ºC was differentfrom that obtained at 80 ºC. Concerning furan and its derivatives, anextra formation of these compounds was observed at higherextraction temperatures. The analysis of volatile and furaniccompounds in fish coated sticks simulating the cooking and eatingconditions can be reliably carried out setting the headspaceabsorption temperature at 37 ºC. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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