Solid-phase micro-extraction (SPME-GC) and sensors as rapid methods for monitoring lipid oxidation in nuts.
Dry foods with high fat content are susceptible to lipid oxidation, which involves a quality deterioration of the product, since this process is responsible for the generation of off-flavours. Hexanal is considered to be a good shelf-life indicator of such oxidation products. In addition, due to its high volatility, hexanal can be easily determined by fast headspace analytical techniques. For this reason an electronic nose comprising ten metal oxide semiconductors (MOS) and a solid-phase microextraction (SPME) coupled with gas chromatography and flame ionization detector (GC-FID) method were compared in order to determine hexanal formed in hazelnuts during storage under different conditions (room temperature, 40 degrees C, ultraviolet light, with and without oxygen scavenger). The results obtained by the two methods showed a good correlation, confirming the possibility of using a multi-sensor system as a screening tool for the monitoring of shelf-life and oxidation state of nuts.
Pastorelli
S
S
European Commission DG-Joint Research Centre, Institute for Health and Consumer Protection, Physical and Chemical Exposure Unit, Inspra VA, Italy. sarah.pastorelli@jrc.it
Torri
L
L
Rodriguez
A
A
Valzacchi
S
S
Limbo
S
S
Simoneau
C
C
D000447:Aldehydes / Q000032:analysis; D002849:Chromatography, Gas / Q000379:methods; D031211:Corylus; D004563:Electrochemistry; D005504:Food Analysis / Q000379:methods; D005519:Food Preservation / Q000379:methods; D015227:Lipid Peroxidation / Q000528:radiation effects; D009754:Nuts / Q000737:chemistry* / Q000528:radiation effects; D009812:Odorants / Q000032:analysis; D015203:Reproducibility of Results; D052617:Solid Phase Microextraction / Q000379:methods; D013696:Temperature; D014466:Ultraviolet Rays; D014835:Volatilization
D000447:Aldehydes; C010463:n-hexanal