000086439 001__ 86439 000086439 005__ 20220322103046.0 000086439 0247_ $$2doi$$a10.1016/j.foodchem.2018.12.082 000086439 0248_ $$2sideral$$a109543 000086439 037__ $$aART-2019-109543 000086439 041__ $$aeng 000086439 100__ $$0(orcid)0000-0002-5904-8506$$aBueno, M. 000086439 245__ $$aDevelopment of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees 000086439 260__ $$c2019 000086439 5060_ $$aAccess copy available to the general public$$fUnrestricted 000086439 5203_ $$aThis work presents a headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method for the analysis of solid food samples in extended experiments. The final procedure was used to quantify 30 volatile compounds in fresh beef. The strategy adds robustness to the classic SPME methods for solid samples, by including a control solution that solves several challenges. The control solution contained one representative compound for each studied family of beef, and two internal standards. Response factors were calculated for each family, and were subsequently applied to every compound belonging to the same family. This strategy allowed control of the quantification procedure even when the fibre, column or control solution changed. Repeatability and reproducibility had relative standard deviation values below 17%, except for phenylacetaldehyde, (E)-2-nonenal and (E, Z)-2, 4-decadienal. Although the method described here was applied to animal products, it has also been successfully used to distinguish between samples from different lipid oxidation stabilities. 000086439 536__ $$9info:eu-repo/grantAgreement/ES/DGA/PI046-08$$9info:eu-repo/grantAgreement/ES/DGA/T53 000086439 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/ 000086439 590__ $$a6.306$$b2019 000086439 591__ $$aCHEMISTRY, APPLIED$$b5 / 71 = 0.07$$c2019$$dQ1$$eT1 000086439 591__ $$aNUTRITION & DIETETICS$$b10 / 89 = 0.112$$c2019$$dQ1$$eT1 000086439 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b6 / 139 = 0.043$$c2019$$dQ1$$eT1 000086439 592__ $$a1.775$$b2019 000086439 593__ $$aAnalytical Chemistry$$c2019$$dQ1 000086439 593__ $$aMedicine (miscellaneous)$$c2019$$dQ1 000086439 593__ $$aFood Science$$c2019$$dQ1 000086439 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion 000086439 700__ $$0(orcid)0000-0002-2713-5939$$aResconi, V.C.$$uUniversidad de Zaragoza 000086439 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, M.M.$$uUniversidad de Zaragoza 000086439 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, V.$$uUniversidad de Zaragoza 000086439 700__ $$0(orcid)0000-0003-1658-1770$$aEscudero, A.$$uUniversidad de Zaragoza 000086439 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica 000086439 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal 000086439 773__ $$g281 (2019), 49-56$$pFood chem.$$tFood Chemistry$$x0308-8146 000086439 8564_ $$s789602$$uhttps://zaguan.unizar.es/record/86439/files/texto_completo.pdf$$yPostprint 000086439 8564_ $$s204125$$uhttps://zaguan.unizar.es/record/86439/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint 000086439 909CO $$ooai:zaguan.unizar.es:86439$$particulos$$pdriver 000086439 951__ $$a2022-03-22-10:16:25 000086439 980__ $$aARTICLE