SPME-GC and sensors as rapid methods for monitoring the lipid oxidation in nuts

Sarah Pastorelli (1) , Ana Rodriguez (1)

1 Joint Research Centre

Dry foods with high fat content are susceptible to lipid oxidation, which involves a quality deterioration of the product, since this process is responsible for the generation of off-flavours. Hexanal is considered to be a good shelf-life indicator of such oxydation products. In addition, due to its high volatility, hexanal can be easily determined by fast headspace analytical techniques. For this reason an electronic nose comprising 10 metal oxide semiconductors (MOS) and a solid-phase microextraction (SPME) coupled with gas chromatography and flame ionization detector (GC-FID) method were compared in order to determine hexanal formed in hazelnuts during storage under different conditions (room temperature, 40oC, UV light, with and without oxygen scavenger). The results obtained by two methods showed a good correlation, confirming the possibility of using a multi-sensor system as a screening tool for the monitoring of shelf-life and oxidation state of nuts.

Mots clés: Life Sciences

Sarah Pastorelli, Ana Rodriguez. SPME-GC and sensors as rapid methods for monitoring the lipid oxidation in nuts. Food Additives and Contaminants, 2007, 24 (11), pp.1219-1225. ⟨10.1080/02652030701426987⟩. ⟨hal-00577466⟩