Comparison of Volatile Analysis of Lipid-Containing and Meat Matrices by Solid Phase Micro- and Supercritical Fluid-Extraction

Abstract

Contamination and degradation of lipid moieties resuit in the formation of volatile compounds that tiect the 5vor sod safety of food products. A wide variety of analytical techniques have been developed to determine the concentration of voiatik 5vor components ia foods, such as vacuum dktillation headspace analysk supercritical fluid extraction, and solid phase microextraction. previously in our laboratory, volatile compounds from oxidized vegetable oil and hsmoke damaged meat samples were anriyzed by dynamic headspace analysis and supercritical fiuid extraction (WE). lo this snrdy, solid phase micro extra&on (SPME) methods were also investigated to dncnninc the coocamation and identikation of compounds from these samples. ln applying SPME. different fiber types and analysis conditions were evaluated.