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>


aem-GridColumn aem-GridColumn--default--12

image

table

table_206648797

text

topcontainer

dynamicproducttable

middleresponsivecontainer

reference

bottomcontainer

Home

Solid Phase Microextraction (SPME)

aem-GridColumn aem-GridColumn--default--9

tagbasedbreadcrumb

title

About Us Text

Accordion

Audio

Author

Breadcrumbs - Page Path

Button

Card

Carousel

Category Search Results

CF Text

Contact Component

Container component

Dealer License

Dynamic Product Table

Event Sidebar

Event Listing

Experience Fragment

Feature Tiles

Footer

Form Assembly

Gated Button

Gated Content

Global Footer

Header

Hero Component

Workflow Horizontal

Tabbed Horizontal Navigation

Image

Navigation Model

Related Press releases

Press release listing

Region Text

Primary Content

Print Social sharing

Product Recommendation Carousel

Product Selector Tool

Promo Banner

Raw HTML

Recommended Search Term

Reference

Related Product Resources

Related Products Carousel

Related Products Right Rail

Related Webinar

Section Divider

Self Service Review Form

Shop Product Right Rail

Site Content Search

Site Map

Speaker Page

Speakers List

Static Table

Breadcrumbs - Tag Based

Target Container component

Target Escape Hatch

Text

Text Banner

Title

Top Pages Carousel

Top Navigation

Upcoming Events

User Engage Carousel

Workflow Vertical

Video

Webinar listing

Webinar Sidebar

Worldwide Office Listing

aem-GridColumn aem-GridColumn--default--9 aem-GridColumn--offset--default--0 aem-GridColumn--default--none

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.