SPME-GC-MS, developed in this study for gum base samples, has proven to be a rapid method for monitoring lipid oxidation and chewing gum shelf-life by the quantification, as relative abundance, of hexanal, a reliable indicator for assessing the degree of oxidation of gum bases.
GC-MS analysis for evaluation of quality and oxidative stability in chewing gum bases / Francesca, Ieri; Luca, Calamai; Patrizia, Pinelli; Annalisa, Romani. - STAMPA. - (2015), pp. 134-137. (Intervento presentato al convegno 4th MS-Food Day).
GC-MS analysis for evaluation of quality and oxidative stability in chewing gum bases
IERI, FRANCESCA;CALAMAI, LUCA;PINELLI, PATRIZIA;ROMANI, ANNALISA
2015
Abstract
SPME-GC-MS, developed in this study for gum base samples, has proven to be a rapid method for monitoring lipid oxidation and chewing gum shelf-life by the quantification, as relative abundance, of hexanal, a reliable indicator for assessing the degree of oxidation of gum bases.
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