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

Food Chemistry

Volumn 127, Issue 2, 2011, Pages 886-889

  Panseri, Sara ^a   Soncin, Silvia ^a   Chiesa, Luca Maria ^a   Biondi, Pier Antonio ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Butter; Hexanal; HS SPME; Lipid oxidation

Indexed keywords

ANALYTICAL PARAMETERS; BUTTER; CRITICAL FACTORS; EXTRACTION TEMPERATURES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEADSPACE SOLID PHASE MICROEXTRACTION; HEADSPACES; HEXANAL; HS-SPME; INTERNAL STANDARDS; LIPID OXIDATION; QUANTITATIVE ANALYSIS; REPRODUCIBILITIES; SHELF LIFE; SPECTROMETRIC METHODS; STORAGE PERIODS;

GAS CHROMATOGRAPHY; MASS SPECTROMETRY; OXIDATION;

EXTRACTION;

HEXANAL;

ACCURACY; ANALYTICAL PARAMETERS; ARTICLE; BUTTER; LIPID OXIDATION; MASS FRAGMENTOGRAPHY; QUANTITATIVE ANALYSIS; SOLID PHASE MICROEXTRACTION; VALIDATION STUDY;

EID: 79952314929     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.150     Document Type: Article

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