@article{(Open Science Index):https://publications.waset.org/pdf/259,
	  title     = {Headspace Solid-phase Microextraction of Volatile and Furanic Compounds in Coated Fish Sticks: Effect of the Extraction Temperature},
	  author    = {M. Trinidad Pérez-Palacios and  Catarina Petisca and  Olívia Pinho and  Isabel M.P.L.V.O. Ferreira},
	  country	= {},
	  institution	= {},
	  abstract     = {This work evaluated the effect of temperature on headspace solid-phase microextraction of volatile and furanic compounds in coated fish sticks. The major goal was the analysis of the samples as consumed, to reproduce volatile compounds people feel when consuming those products. Extraction at 37 ºC (the human body temperature) throughout the HS-SPME analysis of volatile and furanic compounds in coated fish was compared with higher extraction temperatures, which are frequently used for this kind of determinations. The profile of volatile compounds found in deepfried (F) and non-fried (NF) coated fish at 37 and 50 ºC was different from that obtained at 80 ºC. Concerning furan and its derivatives, an extra formation of these compounds was observed at higher extraction temperatures. The analysis of volatile and furanic compounds in fish coated sticks simulating the cooking and eating conditions can be reliably carried out setting the headspace absorption temperature at 37 ºC.
},
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {6},
	  number    = {9},
	  year      = {2012},
	  pages     = {815 - 820},
	  ee        = {https://publications.waset.org/pdf/259},
	  url   	= {https://publications.waset.org/vol/69},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 69, 2012},
	}