Food Products containing oil can develop an off odor (rancidity) over time due t
ID: 991717 • Letter: F
Question
Food Products containing oil can develop an off odor (rancidity) over time due to the oxidation of unsaturated fatty acids in the oils. Products can be tested for rancidity by measuring the level of hexanal which is one of the degredation products. A 10.00g sample is placed in a 20ml sealed headspace vial. The sample is heated at 70 degrees C for 20 minutes. One cc of the headspace is withdrawn using a gas tight syringe and injected into a GC. The FID signal is 47685. A series of standards are prepared by adding known amounts of hexanal to the sample. 2, 5, 10, 25 uL of a 110 ug/ml standard solution were added to 10.00 gram samples. The following signals were obtained for the standards: 6897, 17361, 35008, 85997 respectively. Calculate the concentration of hexanal in ug/ml in the sample.
Explanation / Answer
The concerntration of hexanal in the sample will be ~13ug/ml.