Optimisation of a headspace solid phase mi croextraction (HS-SPME) method to determine hexanal in baby foods

Fat oxidation during storage of baby foods gives rise to primary and secondary oxidation products. Among the latter, aldehydes are particularly important from a toxicological point of view and in relation to the organoleptic alteration. In baby foods one of the main volatile compounds is hexanal, resulting from the oxidation of linoleic acid. Hexanal content can be used as an indicator of lipid oxidation in these products.