Optimization of multiple headspace solid-phase microextraction for the quantification of volatile compounds in dry fermented sausages

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 21, 2007, Pages 8688-8695

  Flores, Mónica ^a   Hernández, Delia ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Cured aroma; Dry fermented sausage; Flavor; Multiple headspace solid phase microextraction

Indexed keywords

ARTICLE; FERMENTATION; MASS FRAGMENTOGRAPHY; MEAT; METHODOLOGY; ODOR; REPRODUCIBILITY; VOLATILIZATION;

FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MEAT PRODUCTS; ODORS; REPRODUCIBILITY OF RESULTS; VOLATILIZATION;

EID: 35549000979     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0713758     Document Type: Article

References (16)

1. Stahnke, L. H. Aroma components from dried sausages fermented with Staphylococcus xylosus. Meat Sci. 1994, 38, 39-53.
2. Stahnke, L. H. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels. III. Sensory evaluation. Meat Sci. 1995, 41, 211-223.
3. Marco, A.; Navarro, J. L.; Flores, M. Quantitation of selected odor-active volatile constituents in dry fermented sausages prepared with different curing salts. J Agric. Food Chem. 2007, 55, 3058-3065.
4. Pawliszyn, J. Solid phase microextraction-theory and practice; Wiley-VCH: New York, 1997.
5. Marco, A.; Navarro, J. L.; Flores, M. Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME). Food Chem. 2004, 84, 633-641.
6. Marco, A.; Navarro, J. L.; Flores, M. The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage. Meat Sci. 2006, 73, 660-673.
7. Zhang, Z.; Pawliszyn, J. Headspace solid-phase Microextraction. Anal. Chem. 1993, 65, 1843-1852.
8. Toldrá, F.; Flores, M. Analysis of meat quality. In Handbook of food analysis; 2nd ed., Nollet, L. M. L., Ed.; Marcel Dekker Inc.: New York, 2004; Vol. 3, pp 1961-1977.
9. Tena, M. T.; Carrillo, J. D. Multiple solid-phase microextraction: Theory and applications. Trends Anal. Chem. 2007, 26, 206-214.
10. Kolb, B. Multiple Headspace Extraction - A Procedure for Eliminating the Influence of the Sample Matrix in Quantitative Headspace Gas-Chromatography. Chromatographia 1982, 15, 587-594.
11. Ezquerro, O.; Pons, B.; Tena, M. T. Multiple headspace solid-phase microextraction for the quantitative determination of volatile organic compounds in multilayer packagings. J. Chromatogr. A 2003, 999, 155-164.
12. Ezquerro, O.; Pons, B.; Tena, M. T. Evaluation of multiple solid-phase microextraction as a technique to remove the matrix effect in packaging analysis for determination of volatile organic compounds. J. Chromatogr. A 2003, 1020, 189-197.
13. Martinez-Uruñuela, A.; Gonzalez-Saiz, J. M.; Pizarro, C. Optimisation of a headspace solid-phase microextraction method for the direct determination of chloroanisoles related to cork taint in red wine. J. Chromatogr. A 2004, 1056, 49-56.
14. Marco, A; Navarro, J. L; Flores, M. The quality of dry fermented sausages as affected by fermentation stage and curing agents. Eur. Food Res. Technol. 2007, http://dx.doi.org/101007/s00217-006-0556-x.
15. Flores, M.; Durá, M. A.; Marco, A.; Toldrá, F. Effect of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages. Meat Sci. 2004, 68, 439-446.
16. Kovats, E. Sz. Gas chromatographic characterization of organic substances in the retention index system. In Advances in chromatography; Giddings, J. C., Keller, R. A., Eds.; Marcel Dekker, Inc.: New York, 1965.