Headspace Solid-phase Microextraction of Volatile and Furanic Compounds in Coated Fish Sticks: Effect of the Extraction Temperature

Abstract

This work evaluated the effect of temperature on headspace solid-phase microextraction of volatile and furanic compounds in coated fish sticks. The major goal was the analysis of the samples as consumed, to reproduce volatile compounds people feel when consuming those products. Extraction at 37 oC (the human body temperature) throughout the HS-SPME analysis of volatile and furanic compounds in coated fish was compared with higher extraction temperatures, which are frequently used for this kind of determinations. The profile of volatile compounds found in deep- fried (F) and non-fried (NF) coated fish at 37 and 50 oC was different from that obtained at 80 oC. Concerning furan and its derivatives, an extra formation of these compounds was observed at higher extraction temperatures. The analysis of volatile and furanic compounds in fish coated sticks simulating the cooking and eating conditions can be reliably carried out setting the headspace absorption temperature at 37 oC. Keywords—analysis of samples as consumed, fish coated sticks, furans, headspace extraction temperature, volatiles.