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

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)...

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Bibliographic Details
Published in:Food chemistry 2005, Vol.92 (3), p.401-406
Main Authors: Beltran, Gabriel, Aguilera, Maria Paz, Gordon, Michael H.
Format: Article
Language:English
Subjects:
adsorption
Biological and medical sciences
Emulsion
emulsions
food analysis
food composition
Food industries
food quality
food spoilage
Fundamental and applied biological sciences. Psychology
Headspace
headspace analysis
lipid peroxidation
microextraction
Oil-in-water
optimization
Oxidation
reliability
solid phase extraction
Solid phase microextraction
sunflower oil
temperature
test sensitivity
volatile compounds
Volatiles
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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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2004.07.030