100 mg cheese in 40 mL vial
65 μm Carbowax/divinylbenzene StableFlex (57336-U)
65 °C 15 min (headspace)
250 °C, 1 min
Nukol, 15 m × 0.25 mm, 0.25 μm (24106-U)
50 °C (2 min) to 220 °C at 10 °C/min
250 °C
splitless/split (closed 1 min), 250°C
FID, 260 °C
helium, 30 cm/sec
0.75 mm liner
Parmesan cheese
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.
Nukol is a trademark of Sigma-Aldrich Co. LLC