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

0359556 - ÚFCH JH 2012 RIV US eng J - Journal Article
Olivares, A. - Dryahina, Kseniya - Navarro, J. L. - Smith, D. - Španěl, Patrik - Flores, M.
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.
Journal of Agricultural and Food Chemistry. Roč. 59, č. 5 (2011), s. 1931-1938. ISSN 0021-8561. E-ISSN 1520-5118
R&D Projects: GA ČR GA202/09/0800; GA ČR GA203/09/0256
Institutional research plan: CEZ:AV0Z40400503
Keywords : SIFT-MS * dry fermented sausages * oxidation
Subject RIV: CF - Physical ; Theoretical Chemistry
Impact factor: 2.823, year: 2011

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.
Permanent Link: http://hdl.handle.net/11104/0197327