99-0077

Free fatty acids in parmesan cheese

suitable for GC, application for SPME

Propiedades

• technique(s): gas chromatography (GC): suitable; solid phase microextraction (SPME): suitable
• test parameters: sample/matrix: 100 mg cheese in 40 mL vial; SPME fiber: 65 μm Carbowax/divinylbenzene StableFlex (57336-U); extraction: 65 °C 15 min (headspace); desorption process: 250 °C, 1 min; column: Nukol, 15 m × 0.25 mm, 0.25 μm (24106-U); oven: 50 °C (2 min) to 220 °C at 10 °C/min; inj. temp.: 250 °C; injection: splitless/split (closed 1 min), 250°C; detector: FID, 260 °C; carrier gas: helium, 30 cm/sec; liner: 0.75 mm liner; sample: Parmesan cheese
• suitability: application for SPME
• application(s): food and beverages

Descripción

Analysis Note

In this study, SPME was used for the analysis of free fatty acids in Parmesan cheese using a 65 μm Carbowax/divinylbenzene (DVB) SPME fiber. Headspace extraction of the cheese sample was conducted at 65 °C for 15 minutes and analyzed by GC with FID detection. SPME is ideal for analyzing the volatiles associated with solid food samples. The phase chemistry of the Nukol GC column provides excellent peak shape of acidic compounds.

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Analito

Nonanoic acid
Isovaleric acid
Methyl undecanoate
Butyric acid
Valeric acid
Acetic acid
Octanoic acid
Propionic acid
Hexanoic acid
Isobutyric acid
Decanoic acid
Heptanoic acid
2-Ethylhexanoic acid
Dodecanoic acid
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