HS-SPME-GC-MS technique for FFA and hexanal analysis in different cheese packaging in the course of long term storage. (July 2019)

• Record Type: Journal Article
• Authors: Nzekoue, Franks Kamgang; Caprioli, Giovanni; Fiorini, Dennis; Torregiani, Elisabetta; Vittori, Sauro; Sagratini, Gianni
• Is Part Of: Food research international. Volume 121(2019)
• Page Start: 730
• Page End: 737
• Publication Date: 2019-07
• Subjects: Cheese -- Shelf life -- Free fatty acids -- Hexanal -- Food packaging -- HS-SPME-GC-MS; HS-SPME headspace solid phase micro-extraction -- GC-MS gas chromatography-mass spectrometry -- FFAs free fatty acids -- SCFFAs short-chain fatty acids -- MCFFAs medium-chain fatty acids -- I.S internal standard -- C4 butanoic acid -- C5 isovaleric acid -- C6 hexanoic acid -- C8 octanoic acid -- C10 decanoic acid -- GP Grana Padano -- FA Fresh Asiago -- LOD limit of detection -- LOQ limit of quantification -- RSD relative standard deviations; Hexanal (PubChem: CID 6184) -- butanoic acid (PubChem: CID 71308900) -- isovaleric acid (PubChem: CID 10430) -- hexanoic acid (PubChem: CID 12222600) -- decanoic acid (PubChem: CID 12209363) -- 2-methylpentanal (PubChem: CID 31245) -- Octanoic acid (PubChem: CID 379); Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.12.048
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The present study sought to develop a headspace solid-phase microextraction (HS-SPME) gas chromatography–mass spectrometry (GC-MS) method to quantify free fatty acids (FFAs) and hexanal in cheese, and to track theirs levels over time. The developed method was applied on Fresh Asiago and Grana Padano cheeses, and FFAs and hexanal levels were monitored over 4 and 12 weeks respectively. Their evolutions were also compared from two types of packaging films: a high-density polyethylene (HDPE) package and a packaging bag named Ideabrill® . The later allowed a lower increase of these analytes (11.6-fold increase for Grana Padano and 5.9 for Fresh Asiago) compared to the HDPE packaging (21.5-fold increase for Grana Padano and 7.4 for Fresh Asiago). This method can contribute to the optimization of analytical methods in food industry for studies on shelf life, quality control or food packaging. Graphical abstract: Unlabelled Image Highlights: HS-SPME-GC–MS method for the analysis of free fatty acids and hexanal in cheese 75 μm CAR/PDMS was the most appropriate fibre for FFAs and hexanal extraction. Monobasic sodium phosphate (NaH2 PO4 ) showed the most pronounced salting-out effect. Hexanal and short and medium chain FFAs are good markers of cheese shelf life. The Ideabrill® packaging allowed a reduced increment of FFAs and hexanal levels compare to a HDPE film.