A Headspace Solid Phase Microextraction Method for Using to Monitor Hexanal and Heptanal Content in Food Samples

Authors

  • Winyu Chitsamphandhvej Department of Chemistry, Faculty of Science,King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand.
  • Wilasinee Phakdee Department of Chemistry, Faculty of Science,King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand.
  • Wilaiporn Thanasan Department of Chemistry, Faculty of Science,King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand.

Keywords:

hexanal, heptanal, headspace solid-phase microextraction

Abstract

Headspace solid phase microextraction (HS-SPME) technique coupled with Gas Chromatography (GC) was developed to measure hexanal and heptanal (off-flavour compounds, occurred from lipid oxidation) in some food samples. The HS-SPME and GC parameters were studied. Six food
samples; infant cereal, instant noodle, potato French fried, deep fried peanut, fried rice (Khawtan) and fried pork skin (Capmoo) were analyzed. Hexanal and heptanal were found in the range of 0.15-10.40 μg/g and 0.14-1.65 μg/g, respectively. Hexanal content in Capmoo increased significantly during storage. It was found that increase of lipid content in food samples can reduce the analysis recoveries.

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Published

2008-12-31

How to Cite

Winyu Chitsamphandhvej, Wilasinee Phakdee, and Wilaiporn Thanasan. 2008. “A Headspace Solid Phase Microextraction Method for Using to Monitor Hexanal and Heptanal Content in Food Samples”. Agriculture and Natural Resources 42 (5). Bangkok, Thailand:206-12. https://li01.tci-thaijo.org/index.php/anres/article/view/244595.

Issue

Vol. 42 No. 5 (2008): January-December

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.