A method using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC/MS) was developed and validated for the extraction and quantification of hexanal content in butter (at ngg(-1) level) during storage at 4°C. The variability of hexanal content among seasons of production and the influence of high extraction temperature on ex-novo formation of hexanal were also evaluated. The HS-SPME conditions were optimised and analytical parameters of the method (linearity, accuracy, and precision) demonstrate its usefulness. The reproducibility and accuracy of the quantitative analysis was assured by the use of D(12)-hexanal as internal standard. For the applications, the headspace was extracted using CAR/PDMS fiber for 180min at 4°C. Hexanal contents in samples during all storage period (shelf-life) and from butters produced in different seasons were analysed. Butter samples at the end of shelf-life and samples produced in August showed highest values of hexanal, confirming that the temperature both in storage and distribution phases represents a critical factor to maintain the quality of butter.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2010.12.150 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Exploiting agri-food residues for kombucha tea and bacterial cellulose production.
Int J Biol Macromol
January 2025
NBFC - National Biodiversity Future Center, 90133 Palermo, Italy; University of Naples Federico II, Department of Biology, Naples, Italy. Electronic address:
Bio-valorization of agri-food wastes lies in their possible conversion into fermented foodstuffs/beverages and/or biodegradable polymers such as bacterial cellulose. In this study, three different kombucha cultures were formulated using agri-food waste materials, citrus fruit residues and used coffee grounds, as alternative carbon and nitrogen sources, respectively. Over 21 days of fermentation, the kinetic profile was followed by monitoring cell number, pH variation, minerals, trace elements and production of bacterial cellulose.
View Article and Find Full Text PDFElectrochemical Synthesis of Polyaniline@Nano Zinc Oxide/Modified Multiwalled Carbon Nanotubes Nanocomposite Coating for Solid Phase Microextraction of Some Polycyclic Aromatic Hydrocarbons in Coffee and Grilled Meat.
J Sep Sci
January 2025
Herbal and Traditional Medicines Research Center, Kerman University of Medical Sciences, Kerman, Iran.
Polycyclic aromatic hydrocarbons (PAHs) are carcinogenic compounds resulting from incomplete burning of organic materials. This work describes the successful layer-by-layer fabrication of a novel zinc oxide nanocomposite made of zinc oxide nanoparticles, aniline, sodium dodecyl sulfate, and modified multi-walled carbon nanotubes on a stainless steel wire by electrodeposition. The coating and extraction conditions were screened, optimized, and validated using factorial design and central composite design, respectively.
View Article and Find Full Text PDFVarroa Volatiles Offer Chemical Cues to Honey Bees for Initial Parasitic Recognition.
Biomolecules
January 2025
Key Laboratory of Efficient Utilization of Non-Grain Feed Resources (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shandong Provincial Key Laboratory of Animal Nutrition and Efficient Feeding, College of Animal Science and Technology, Shandong Agricultural University, Tai'an 271018, China.
Olfaction mediated by the antennae is a vital sensory modality for arthropods and could be applied as a tool in pest control. The ectoparasitic mite poses a significant threat to the health of the honey bee worldwide and has garnered global attention. To better understand the chemical ecology of this host-parasite relationship, we collected and characterized the volatile organic compounds (VOCs) from and used electroantennography (EAG) to record the responses of honey bee ( and ) antennae to the different VOCs.
View Article and Find Full Text PDFInter- and intra-varietal clonal differences influence the aroma compound profiles of wines analyzed by GC-MS and GC-IMS.
Food Chem X
January 2025
College of Enology, Northwest A & F University, No. 22 Xinong Road, Yangling 712100, China.
To investigate the impact of genetic factors on wine aroma, wines made from 22 clones of five grape varieties ( L.) were used to analyze the volatile compounds by headspace solid phase microextraction gas chromatography mass spectrometer (HS-SPME-GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). Results showed that 52 and 49 aroma compounds were identified from 22 clones of wines by two technologies, respectively.
View Article and Find Full Text PDFAroma analysis and biomarker screening of 27 tea cultivars based on four leaf color types.
Food Res Int
February 2025
College of Horticulture, Northwest Agriculture and Forest University, Yangling, Shaanxi 712100, China. Electronic address:
Green is no longer the only color used to describe tea leaves. As tea plants with different leaf colors-white, yellow, and purple-yield significant economic benefits, scholars are growing increasingly curious about whether these differently colored leaves possess unique aromatic characteristics. Headspace solid-phase microextraction (HS-SPME) combined with GC-MS was used to analyze the volatile metabolites of buds and leaves from 7 white-leaf tea plants, 9 yellow-leaf tea plants, 4 purple-leaf tea plants, and 7 normal (green) tea plants.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!