SPME analytical method for the determination of Hexanal in hazelnuts as indicator of the interaction of active packaging materials with food aroma compounds

Sarah Pastorelli (1) , Sandro Valzacchi (1) , Ana Rodriguez (1) , Catherine Simoneau (1)

1 IHCP - JRC Institute for Health and Consumer Protection

Abstract Fatty foods are susceptible to lipid oxidation, which involves a quality deterioration of the product, since this process is responsible of generation of off-flavours. Hexanal has been reported to be a good indicator of the rancidity. A method based on solid-phase microextraction (SPME) coupled with gas chromatography and flame ionization detector method to determine hexanal formed in hazelnuts during storage was developed. The optimum conditions were the follow: carboxen-polydimethylsiloxane 75Μm fibre, extraction time 10 min, equilibrium time 10 min and equilibrium temperature 60°C. A study to evaluate the effect of the oxygen scavengers on the oxidation process was also conducted by measuring the hexanal formed in hazelnuts stored with and without the oxygen absorbers sachets. Oxygen scavengers shown to reduce the oxidation, however the analysis of the sachet revealed that also other volatile compounds from the headspace were absorbed. Keywords: SPME, hexanal, lipid oxidation, oxygen scavengers

Mots clés: Life Sciences

Sarah Pastorelli, Sandro Valzacchi, Ana Rodriguez, Catherine Simoneau. SPME analytical method for the determination of Hexanal in hazelnuts as indicator of the interaction of active packaging materials with food aroma compounds. Food Additives and Contaminants, 2006, 23 (11), pp.1236-1241. ⟨10.1080/02652030600778744⟩. ⟨hal-00577484⟩