A headspace solid-phase microextraction gas-chromatographic mass-spectrometric method (HS-SPME-GC/MS) to quantify hexanal in butter during storage as marker of lipid oxidation

► HS-SPME-GC/MS method is reliable to monitor the stability of lipid fraction in butter. ► High extraction temperatures induce the ex-novo formation of hexanal. ► The storage temperatures are critical factors to maintain the quality of butter. ► Butter samples at the end of shelf-life (180 days) showed the highest hexanal content.