A Novel Silica Gel Adsorption/Near-Infrared Spectroscopic Method for the Determination of Hexanal as an Example of Volatile Compounds

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 8, 1997, Pages 3083-3087

  Zhang, Hui Zhen ^a   Lee, Tung Ching ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

Hexanal; Near infrared; Silica gel adsorption; Volatile compounds

Indexed keywords

EID: 0642286140     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970440i     Document Type: Article

References (26)

1. Ben-Gera, I.; Norris, K. H. Direct spectrophotometric determination of fat and moisture in meat products. J. Food Sci. 1968, 33, 64-67.
2. Davies, A. M. C.; Coxon, D. T.; Cavrel, G. M.; Wright, D. J. Determination of starch and lipid in pea flour by near-infrared reflectance analysis. The effect of pea genotype on starch lipid content. J. Sci. Food Agric. 1985, 36, 49-54.
3. Fong, A.; Hieftje, G. M. Near-infrared measurement of relative and absolute humidity through detection of water adsorbed on a silica gel layer. Anal. Chem. 1995, 67, 1139-1146.
4. Frankel, E. N.; Neff, W. E.; Selke, E. Analysis of autoxidized fats by gas chromatography-mass spectrometry: VII. volatile thermal decomposition products of pure hydroperoxides from autoxidized and photosensitized oxidized methyl oleate, linoleate and linolenate. Lipids 1981, 15, 279-285.
5. Frankel, E. N.; Neff, W. E.; Selke, E.; Brooks, D. D. Analysis of autoxidized fats by gas chromatography-mass spectrometry: X. Volatile thermal decomposition products of methyl linolenate dimmers. Lipids 1988, 23, 295-298.
6. Fritsch, C. W.; Gale, T. A. Hexanal as a measure of rancidity in low fat foods. J. Am. Oil Chem. Soc. 1977, 54, 225-228.
7. Isaksson, T.; Togersen, G.; Iversen, A.; Hildrum, K. I. Non-destructive determination of fat, moisture and protein in salmon fillets by use of near-infrared diffuse spectroscopy. J. Sci. Food Agric. 1995, 69, 95-100.
8. Kim, H. O.; Williams, P. C. Determination of starch and energy in feed grains by near-infrared reflectance spectroscopy. J. Agric. Food Chem. 1990, 38, 682-688.
9. Koelsch, C. M.; Downes, T. W.; Labuza, T. P. Hexanal formation via lipid oxidation as a function of oxygen concentration: Measurement and kinetics. J. Food Sci. 1991, 56, 816-820.
10. Kruggel, W. G.; Field, R. A.; Riley, M. L.; Radloff, H. D.; Horton, K. M. Near-infrared reflectance determination of fat, protein, and moisture in fresh meat. J. Assoc. Anal. Chem. 1981, 64, 692-696.
11. Lanza, E. Determination of moisture, protein, fat, and calories in raw pork and beef by near infrared spectroscopy. J. Food Sci. 1983, 48, 471-474.
12. Lee, M. H.; Cavinato, A. G.; Mayes, D. M.; Rasco, B. A. Noninvasive short-wavelength near-infrared spectroscopic method to estimate the crude lipid content in the muscle of intact rainbow trout. J. Agric. Food Chem. 1992, 40, 2176-2181.
13. Lubis, Z.; Buckle, K. A. Rancidity and lipid oxidation of dried-salted sardines. Int. J. Food Technol. 1990, 25, 295-303.
14. Massart, D. L.; Dijkstra, A.; Kaufman, L. Evaluation and optimization of laboratory methods and analytical procedures. A survey of statistical and mathematical techniques. In Techniques and Instrumentation in Analytical Chemistry; Elsevier Scientific Publishing Co., New York, 1978; Vol. 1, pp 11-14.
15. McClure, M. F. Near-infrared spectroscopy: The giant is running strong. Anal. Chem. 1994, 66, 43A-53A.
16. Min, D. B. Correlation of sensory evaluation and instrumental gas Chromatographic analysis of edible oils. J. Food Sci. 1981, 46, 1453-1456.
17. Mitsumoto, M.; Maeda, S.; Mitsuhashi, T.; Ozawa, S. Near-infrared spectroscopy determination of physical and chemical characteristics in beef cuts. J. Food Sci. 1991, 56, 1493-1496.
18. Nawar, W. W.; Hultin, H.; Li, Y.; Xing, Y. Lipid oxidation in seafoods under conventional conditions. Food Rev. Int. 1990, 6, 647-660.
19. Noble, A. C.; Nawar, W. W. The autoxidation of highly unsaturated fatty acids: methyl 4,7,10,13,16,19-docosahexaenoate. J. Am. Oil Chem. Soc. 1971, 48, 800-803.
20. Noble, A. C.; Nawar, W. W. Identification of decomposition products from autoxidation of methyl 4,7,10,13,16,19-docosahexaenoate. J. Am. Oil Chem. Soc. 1975, 52, 92-95.
21. Osborne, B. G.; Fearn, T. Near Infrared Spectroscopy in Food Analysis; Longman Scientific & Technical, Longman House: Essex, U.K., 1986; Chapter 7.
22. Robards, K.; Keir, A. F.; Patsalides, E.; Korth, J. Headspace gas analysis as a measure of rancidity in corn chips. J. Am. Oil Chem. Soc. 1981, 58, 602-607.
23. Ullrich, F.; Grosch, W. Identification of the most intense volatile flavor compounds formed during autoxidation of linoleic acid. Z. Lebensm. Unters. Forsch. 1987, 184, 277-282.
24. Ullrich, F.; Grosch, W. Identification of the most intense odor compounds formed during autoxidation of methyl linolenate at room temperature. J. Am. Oil Chem. Soc. 1988, 65, 1313-1317.
25. Williams, D. C., Norris, K., Eds. Near-Infrared Technology in the Agricultural and Food Industries; American Association of Cereal Chemists, Inc.: St. Paul, MN, 1987; Chapters 8-15.
26. Zeng, W.; Zhang, H.-Z.; Lee, T.-C. Direct determination of the starch content in gravy by near-infrared spectroscopy. J. Agric. Food Chem. 1996, 44, 1460-1463.