Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness
Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness
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DOI：
10.1002/jssc.200600393
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发表时间：
2007-03-01
影响因子：
3.1
通讯作者：
Musci, Marilena
中科院分区：
文献类型：
--
作者：
Bianchi, Federica;Careri, Maria;Musci, Marilena
保留指数（RI）数据库包含250种挥发性化合物的极性固定相柱上创建和验证食品香气表征。通过在相同实验条件下重复进样代表性数量的挥发物来评估保留指数（RI）的精密度：观察到所有化合物的差异均低于1 U。通过在不同实验条件（即程序温度、色谱柱批次和仪器）下进样同一组挥发性化合物，评价耐用性。获得了优异的结果，RI值的最大差异为10 U。通过分析不同食品基质（如干香肠、奶酪和面包）的挥发性组分，最终评估了所创建的数据库用于食品香气表征的能力。大量的挥发性化合物被确定在分析样品的基础上，他们的RI，从而证明了有用的RI收集在食品分析领域。
A retention index (RI) database containing 250 volatile compounds was created on a polar stationary phase column and validated for food aroma characterisation. Precision of the retention indices (RIs) was assessed by performing replicated injections of a representative number of volatiles under the same experimental conditions: differences lower than 1 U were observed for all the compounds. Robustness was evaluated by carrying out injections of the same set of volatile compounds under different experimental conditions, i.e. program temperature, column batches and instrumentation. Excellent results were obtained with a maximum difference in the RI values of 10 U. The capabilities of the created database for food aroma characterisation were finally evaluated by analysing the volatile fractions of different food matrices such as dry sausages, cheese and bread. A great number of volatile compounds were identified in the analysed samples on the basis of their RI, thus proving the usefulness of the RI collections in the field of food analysis.