| Title: | Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees |
| Author(s): | Bueno M; Resconi VC; Campo MM; Ferreira V; Escudero A; |
| Address: | "Laboratory for Flavor Analysis and Enology (LAAE), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragon (IA2) (Universidad de Zaragoza-CITA), Associate unit to Instituto de las Ciencias de la Vid y del Vino -ICVV- (UR-CSIC-GR), 50009 Zaragoza, Spain. Department of Animal Production and Food Science, Faculty of Veterinary, Instituto Agroalimentario de Aragon (IA2) (Universidad de Zaragoza-CITA), 50013 Zaragoza, Spain. Laboratory for Flavor Analysis and Enology (LAAE), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragon (IA2) (Universidad de Zaragoza-CITA), Associate unit to Instituto de las Ciencias de la Vid y del Vino -ICVV- (UR-CSIC-GR), 50009 Zaragoza, Spain. Electronic address: escudero@unizar.es" |
| DOI: | 10.1016/j.foodchem.2018.12.082 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "This work presents a headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method for the analysis of solid food samples in extended experiments. The final procedure was used to quantify 30 volatile compounds in fresh beef. The strategy adds robustness to the classic SPME methods for solid samples, by including a control solution that solves several challenges. The control solution contained one representative compound for each studied family of beef, and two internal standards. Response factors were calculated for each family, and were subsequently applied to every compound belonging to the same family. This strategy allowed control of the quantification procedure even when the fibre, column or control solution changed. Repeatability and reproducibility had relative standard deviation values below 17%, except for phenylacetaldehyde, (E)-2-nonenal and (E,Z)-2,4-decadienal. Although the method described here was applied to animal products, it has also been successfully used to distinguish between samples from different lipid oxidation stabilities" |
| Keywords: | Animals Cattle *Food Analysis *Gas Chromatography-Mass Spectrometry Lipid Metabolism Oxidative Stress Red Meat/*analysis Reproducibility of Results *Solid Phase Microextraction Volatile Organic Compounds/analysis Beef aroma Direct analysis External contro; |
| Notes: | "MedlineBueno, Monica Resconi, Virginia C Campo, M Mar Ferreira, Vicente Escudero, Ana eng England 2019/01/20 Food Chem. 2019 May 30; 281:49-56. doi: 10.1016/j.foodchem.2018.12.082. Epub 2018 Dec 23" |
