Comparison of solid-phase microextraction and purge-and-trap methods for the analysis of the volatile fraction of butter.
The volatile fraction of butter stored at three different temperatures was investigated to monitor quality during commercial shelf-life (90 days). Two different extraction techniques were compared: dynamic headspace (purge-and-trap), and static headspace (solid-phase microextraction, SPME). As expected, the dynamic extraction provided a generally higher amount of volatile compounds than that obtained by SPME, but, with reference to individual compounds, SPME seemed to provide better extraction for volatiles having a higher molecular mass. Despite the different performances, both methods were able to detect volatiles useful for evaluating changes during storage.
Povolo
Milena
M
Istituto Sperimentale Lattiero-Caseario, Via A. Lombard 11, 26900 Lodi, Italy.
Contarini
Giovanna
G
D002079:Butter / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D014835:Volatilization
D002079:Butter