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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
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SYSNO ASEP 0359556 Druh ASEP J - Článek v odborném periodiku Zařazení RIV J - Článek v odborném periodiku Poddruh J Článek ve WOS Název 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 Tvůrce(i) Olivares, A. (ES)
Dryahina, Kseniya (UFCH-W) RID, ORCID
Navarro, J. L. (ES)
Smith, D. (GB)
Španěl, Patrik (UFCH-W) RID, ORCID
Flores, M. (ES)Zdroj.dok. Journal of Agricultural and Food Chemistry. - : American Chemical Society - ISSN 0021-8561
Roč. 59, č. 5 (2011), s. 1931-1938Poč.str. 8 s. Jazyk dok. eng - angličtina Země vyd. US - Spojené státy americké Klíč. slova SIFT-MS ; dry fermented sausages ; oxidation Vědní obor RIV CF - Fyzikální chemie a teoretická chemie CEP GA202/09/0800 GA ČR - Grantová agentura ČR GA203/09/0256 GA ČR - Grantová agentura ČR CEZ AV0Z40400503 - UFCH-W (2005-2011) UT WOS 000287824400057 DOI 10.1021/jf104281a Anotace 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. Pracoviště Ústav fyzikální chemie J.Heyrovského Kontakt Michaela Knapová, michaela.knapova@jh-inst.cas.cz, Tel.: 266 053 196 Rok sběru 2012
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