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J Agric Food Chem

Title:		SPME-GC-MS versus Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) analyses for the study of volatile compound generation and oxidation status during dry fermented sausage processing
Author(s):		Olivares A; Dryahina K; Navarro JL; Smith D; Spanel P; Flores M;
Address:		"Instituto de Agroquimica y Tecnologia de Alimentos ( CSIC ), Avenida Agustin Escardino 7, 46980 Paterna, Valencia, Spain"
Journal Title:		J Agric Food Chem
Year:		2011
Volume:		20110204
Issue:		5
Page Number:		1931 - 1938
DOI:		10.1021/jf104281a
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"The use of selected ion flow tube mass spectrometry (SIFT-MS) and gas chromatography-mass spectrometry together with solid phase microextraction (GC-MS-SPME) has been compared in the analysis of volatile compounds during dry fermented sausage processing. Thus, the headspace (HS) of samples of dry fermented sausages with different fat contents was analyzed during their manufacture using both techniques, and significant and positive correlations were found between SIFT-MS and SPME-GC-MS measurements for the compounds pentanal, hexanal, 2-heptenal, octanal, 2-nonenal, 2-butanone, 2-pentanone, ethanol, acetic acid, and hexanoic acid. The oxidative status of fermented sausages during processing was also evaluated, and a significant correlation was obtained between the HS concentration of lipid autoxidation volatile compounds measured by SIFT-MS and SPME-GC-MS and the level of thiobarbituric acid reactive substances (TBARS) in the sausage. The hexanal measured by SIFT-MS resulted in a higher correlation coefficient (r = 0.936) than that obtained using SPME-GC-MS (r = 0.927). SIFT-MS is shown to be a fast, real time analytical technique for monitoring changes in the profile of volatile compounds in dry fermented sausages during processing and a useful tool to evaluate the oxidative status of meat products"
Keywords:		*Fermentation Food Analysis/methods Food Handling/methods *Gas Chromatography-Mass Spectrometry Mass Spectrometry/*methods Meat Products/*analysis Oxidation-Reduction *Solid Phase Microextraction Volatile Organic Compounds/*analysis;
Notes:		"MedlineOlivares, Alicia Dryahina, Kseniya Navarro, Jose Luis Smith, David Spanel, Patrik Flores, Monica eng Comparative Study Research Support, Non-U.S. Gov't 2011/02/08 J Agric Food Chem. 2011 Mar 9; 59(5):1931-8. doi: 10.1021/jf104281a. Epub 2011 Feb 4"