Abstract：
:A method using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC/MS) was developed and validated for the extraction and quantification of hexanal content in butter (at ngg(-1) level) during storage at 4°C. The variability of hexanal content among seasons of production and the influence of high extraction temperature on ex-novo formation of hexanal were also evaluated. The HS-SPME conditions were optimised and analytical parameters of the method (linearity, accuracy, and precision) demonstrate its usefulness. The reproducibility and accuracy of the quantitative analysis was assured by the use of D(12)-hexanal as internal standard. For the applications, the headspace was extracted using CAR/PDMS fiber for 180min at 4°C. Hexanal contents in samples during all storage period (shelf-life) and from butters produced in different seasons were analysed. Butter samples at the end of shelf-life and samples produced in August showed highest values of hexanal, confirming that the temperature both in storage and distribution phases represents a critical factor to maintain the quality of butter.
journal_name
Food Chemjournal_title
Food chemistryauthors
Panseri S,Soncin S,Chiesa LM,Biondi PAdoi
10.1016/j.foodchem.2010.12.150subject
Has Abstractpub_date
2011-07-15 00:00:00pages
886-9issue
2eissn
0308-8146issn
1873-7072pii
S0308-8146(11)00063-Xjournal_volume
127pub_type
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