title: Profiling flavor compounds of potato crisps during storage using solid-phase microextraction.
abstract: Headspace solid-phase microextraction (HS-SPME) was studied as a solvent free alternative method for the extraction and characterisation of volatile compounds in stored potato crisps by capillary gas chromatography coupled with mass detection. Better results were obtained when extraction was carried out at 70 degrees C using a divinylbenzene (DVB)-carboxen (CAR)-polydimethylsiloxane fiber. The fiber was exposed for 20 min (extraction time) to the sample headspace, immediately after an equilibrium time of 5 min (time needed to reach the equilibrium between sample and above headspace). A total of 31 compounds were identified in oxidised potato crisps and resulted mainly from the degradation/rearrangement of lipids and carbohydrates.
authors.affiliation: Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, E-15782 Santiago de Compostela, Spain.
authors.forename: A
authors.initials: A
authors.lastname: Sanches-Silva
authors.forename: J
authors.initials: J
authors.lastname: Lopez-Hernández
authors.forename: P
authors.initials: P
authors.lastname: Paseiro-Losada
mesh_terms: D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D009930:Organic Chemicals / Q000032:analysis*; D011198:Solanum tuberosum / Q000737:chemistry*; D014835:Volatilization
chemical_list: D009930:Organic Chemicals