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Solid phase microextraction of volatile oxidation compounds in oil-in-water emulsions

Beltran, G., Aguilera, M.P. and Gordon, M.H. (2005) Solid phase microextraction of volatile oxidation compounds in oil-in-water emulsions. Food Chemistry, 92 (3). pp. 401-406. ISSN 0308-8146

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To link to this item DOI: 10.1016/j.foodchem.2004.07.030

Abstract/Summary

Headspace solid phase microextraction (HS-SPME) has been used to isolate the headspace volatiles formed during oxidation of oil-in-water emulsions. Qualitative and quantitative analyses with an internal standard were performed by GC-FID. Four sample temperatures for adsorption (30, 40, 50 and 60 C) and adsorption times in the range 10-25 min were tested to determine the conditions for the volatile concentration to reach equilibrium. The optimum conditions were at 50 C for 20 min. The method was applied to monitor changes in volatile composition during oxidation of an o/w emulsion. SPME was a simple, reproducible and sensitive method for the analysis of volatile oxidation products in oil-in-water emulsions. (c) 2004 Elsevier Ltd. All rights reserved.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13562
Uncontrolled Keywords:solid phase microextraction, headspace, oxidation, volatiles, emulsion, oil-in-water, VIRGIN OLIVE OIL, ANTIOXIDANT ACTIVITY, GAS-CHROMATOGRAPHY, FLAVOR, COMPOUNDS, AROMA COMPOUNDS, HEADSPACE, FRACTION, OPTIMIZATION

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