Article ID Journal Published Year Pages File Type
10540130 Food Chemistry 2011 4 Pages PDF
Abstract
► 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.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
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
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