HS-SPME-GC-MS technique for FFA and hexanal analysis in different cheese packaging in the course of long term storage.

Affiliation

School of Pharmacy, University of Camerino, Via Sant'Agostino 1, Camerino 62032, Italy. Electronic address: [Email]

Abstract

The present study sought to develop a headspace solid-phase microextraction (HS-SPME) gas chromatography-mass spectrometry (GC-MS) method to quantify free fatty acids (FFAs) and hexanal in cheese, and to track theirs levels over time. The developed method was applied on Fresh Asiago and Grana Padano cheeses, and FFAs and hexanal levels were monitored over 4 and 12 weeks respectively. Their evolutions were also compared from two types of packaging films: a high-density polyethylene (HDPE) package and a packaging bag named Ideabrill®. The later allowed a lower increase of these analytes (11.6-fold increase for Grana Padano and 5.9 for Fresh Asiago) compared to the HDPE packaging (21.5-fold increase for Grana Padano and 7.4 for Fresh Asiago). This method can contribute to the optimization of analytical methods in food industry for studies on shelf life, quality control or food packaging.

Keywords

2-methylpentanal (PubChem: CID 31245),Cheese,Food packaging,Free fatty acids,HS-SPME-GC-MS,Hexanal,Hexanal (PubChem: CID 6184),Octanoic acid (PubChem: CID 379),Shelf life,butanoic acid (PubChem: CID 71308900),decanoic acid (PubChem: CID 12209363),hexanoic acid (PubChem: CID 12222600),isovaleric acid (PubChem: CID 10430),