Comparison of volatile analysis of lipid-containing and meat matrices by solid phase micro- and supercritical fluid-extraction

摘要

Contamination and degradation of lipid moieties result in the formation of volatile compounds that affect the flavor and safety of food products. A wide variety of analytical techniques have been developed to determine the concentration of volatile flavor components in foods, such as vacuum distillation, headspace analysis, supercritical fluid exraction, and solid phase microextraction. Previously in oru laboratory, volatile compounds from oxidized vegetable oil and fire/smoke damaged meat samples were analyzed by dynamic headspace analysis and supercritical fluid extraction (SFE). In this study, solid phase micro extraction (SPME) methods were also investigated to determine the concentration and identification of compounds from these samples. In applying SPME, different fiber types and analysis conditions were evaluated.