Comparison of two headspace sampling techniques for the analysis of off-flavour volatiles from oat based products

• Published in: Food chemistry Vol. 134; no. 3; pp. 1592 - 1600
• Main Authors: Cognat, Claudine, Shepherd, Tom, Verrall, Susan R., Stewart, Derek
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-10-2012; Elsevier
• Subjects: Age; Avena - chemistry; Biological and medical sciences; Cereal and baking product industries; Food industries; Fundamental and applied biological sciences. Psychology; Gas Chromatography-Mass Spectrometry - methods; Headspace gas chromatography–mass spectrometry; Humans; Oatcake; Rancidity; Solid phase microextraction; Solid Phase Microextraction - methods; Tenax; Volatiles; Solid phase microextraction; Headspace gas chromatography–mass spectrometry; Oatcake; Tenax; Volatiles; Rancidity; Volatile compound; Oat; Headspace gas chromatography-mass spectrometry; Samplings; Off-flavor; Gas chromatography; Analysis; Cereal; Headspace; Sampling; Mass spectrometry
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2012.02.119

► Analysis of an oat based product by two headspace sampling techniques. ► Both techniques have the capacity to discriminate products at different ages. ► Crushing samples increases significantly the detection level by SPME–GC–MS. ► ATD–GC–MS is the method of choice for headspace analysis of oat based products to determine the origin of rancidity.
Two different headspace sampling techniques were compared for analysis of aroma volatiles from freshly produced and aged plain oatcakes. Solid phase microextraction (SPME) using a Carboxen–Polydimethylsiloxane (PDMS) fibre and entrainment on Tenax TA within an adsorbent tube were used for collection of volatiles. The effects of variation in the sampling method were also considered using SPME. The data obtained using both techniques were processed by multivariate statistical analysis (PCA). Both techniques showed similar capacities to discriminate between the samples at different ages. Discrimination between fresh and rancid samples could be made on the basis of changes in the relative abundances of 14–15 of the constituents in the volatile profiles. A significant effect on the detection level of volatile compounds was observed when samples were crushed and analysed by SPME–GC–MS, in comparison to undisturbed product. The applicability and cost effectiveness of both methods were considered.