Solid phase microextraction of volatile oxidation compounds in oil-in-water emulsionsBeltran, 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 Full text not archived in this repository. It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing. To link to this item DOI: 10.1016/j.foodchem.2004.07.030 Abstract/SummaryHeadspace 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.
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