Počet záznamů: 1
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 - UFCH-W 2012 RIV US eng J - Článek v odborném periodiku
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
Grant CEP: GA ČR GA202/09/0800; GA ČR GA203/09/0256
Výzkumný záměr: CEZ:AV0Z40400503
Klíčová slova: SIFT-MS * dry fermented sausages * oxidation
Kód oboru RIV: CF - Fyzikální chemie a teoretická chemie
Impakt faktor: 2.823, rok: 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.
Trvalý link: http://hdl.handle.net/11104/0197327