Method optimization for analysis of the volatile fraction of ewe cheese by solid-phase microextraction

• Type: Article in International Scientific Journal
• Date: 2001

Authors

Pinho, O (Author) FCNAUP; Ferreira, IMPLVO (Author) FFUP; Cascal, S (Author) FFUP; Fernandes, JO (Author) FFUP; Oliveira, MBPP (Author) FFUP; Ferreira, MA (Author) Other

Journal

Title: Chromatographia

Vol. 53

Pages: S390-S393

ISSN: 0009-5893

Publisher: Springer Nature

Indexing

ISI Web of Knowledge - 17 Citations

Scopus - 17 Citations

Scientific classification

FOS: Natural sciences > Chemical sciences

Other information

Authenticus ID: P-000-WWF

DOI: 10.1007/bf02490363

Abstract (EN): Solid-phase microextraction (SPME) is a simple, fast, economic and solvent-free sample preparation technique that has, among other applications, been used to measure the volatile flavor profiles of foods and beverages. The objective of our study was to optimize the application of SPME-GC for analysis of volatile compounds in ewe cheeses. The volatile compounds in cheese were extracted by immersing the fiber coating in the sample headspace. The effects of fiber coating, exposure time, and sample and headspace volumes were investigated. The optimized methodology was suitable for studying the profiles of volatile compounds in ewe cheese during ripening. The advantages and limitations of SPME in the analysis of volatile compounds in cheese are discussed.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 4