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Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees

Bueno, Mónica, Resconi, Virginia C., Campo, M. Mar, Ferreira, Vicente, Escudero, Ana
Food chemistry 2019 v.281 pp. 49-56
beef, gas chromatography-mass spectrometry, headspace analysis, lipid peroxidation, phenylacetaldehyde, raw meat, solid phase microextraction, standard deviation, volatile compounds
This work presents a headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method for the analysis of solid food samples in extended experiments. The final procedure was used to quantify 30 volatile compounds in fresh beef. The strategy adds robustness to the classic SPME methods for solid samples, by including a control solution that solves several challenges. The control solution contained one representative compound for each studied family of beef, and two internal standards. Response factors were calculated for each family, and were subsequently applied to every compound belonging to the same family. This strategy allowed control of the quantification procedure even when the fibre, column or control solution changed. Repeatability and reproducibility had relative standard deviation values below 17%, except for phenylacetaldehyde, (E)-2-nonenal and (E,Z)-2,4-decadienal. Although the method described here was applied to animal products, it has also been successfully used to distinguish between samples from different lipid oxidation stabilities.