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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 Document Type J - Journal Article R&D Document Type Journal Article Subsidiary J Článek ve WOS 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. (ES)
Dryahina, Kseniya (UFCH-W) RID, ORCID
Navarro, J. L. (ES)
Smith, D. (GB)
Španěl, Patrik (UFCH-W) RID, ORCID
Flores, M. (ES)Source Title Journal of Agricultural and Food Chemistry. - : American Chemical Society - ISSN 0021-8561
Roč. 59, č. 5 (2011), s. 1931-1938Number of pages 8 s. Language eng - English Country US - United States Keywords SIFT-MS ; dry fermented sausages ; oxidation Subject RIV CF - Physical ; Theoretical Chemistry R&D Projects GA202/09/0800 GA ČR - Czech Science Foundation (CSF) GA203/09/0256 GA ČR - Czech Science Foundation (CSF) CEZ AV0Z40400503 - UFCH-W (2005-2011) UT WOS 000287824400057 DOI 10.1021/jf104281a Annotation 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. Workplace J. Heyrovsky Institute of Physical Chemistry Contact Michaela Knapová, michaela.knapova@jh-inst.cas.cz, Tel.: 266 053 196 Year of Publishing 2012
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