Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10544058 | Food Chemistry | 2005 | 6 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Gabriel Beltran, Maria Paz Aguilera, Michael H. Gordon,