Materials

Figure 1.

GC Analysis of Free Fatty Acids in Parmesan Cheese using Nukol™ after SPME using 65 μm Carbowax/DVB Fiber

Conditions

Description

<h2>Analyte</h2>
<ul>
<li>2-Ethylhexanoic acid</li>
<li>Acetic acid</li>
<li>Butyric acid</li>
<li>Decanoic acid</li>
<li>Dodecanoic acid</li>
<li>Heptanoic acid</li>
<li>Hexanoic acid</li>
<li>Isobutyric acid</li>
<li>Isovaleric acid</li>
<li>Nonanoic acid</li>
<li>Octanoic acid</li>
<li>Propionic acid</li>
<li>Valeric acid</li>
</ul>


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Solid Phase Microextraction (SPME)

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In this study, SPME was used for the analysis of free fatty acids in Parmesan cheese using a 65 μm Carbowax/divinylbenzene (DVB) SPME fiber. Headspace extraction of the cheese sample was conducted at 65 °C for 15 minutes and analyzed by GC with FID detection. SPME is ideal for analyzing the volatiles associated with solid food samples. The phase chemistry of the Nukol GC column provides excellent peak shape of acidic compounds.