Analysis of the volatile fraction of “Pesto Genovese” by headspace sorptive extraction (HSSE) |
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| Authors: | Paola Salvadeo Raffaella BoggiaFilippo Evangelisti Paola Zunin |
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| Affiliation: | Dipartimento di Chimica e Tecnologie, Farmaceutiche e Alimentari, Università di Genova, Via Brigata Salerno 13, 16147 Genova, Italy |
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| Abstract: | This paper describes the development and application of a new analytical method for the analysis of the volatile fractions of pesto, a typical Italian basil-based pasta sauce, and its ingredients. The extraction of the volatile fraction was realized by headspace sorptive extraction (HSSE) and the extracted volatiles were then thermodesorbed, cryoconcentrated in a cooled injector and analysed by gas chromatography-mass spectrometry. |
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| Keywords: | Headspace sorptive extraction Volatile fraction Pesto genovese Pasta sauce Basil Traditional ingredients |
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