Simple Methods for the Extraction and Identification of Amine Malodurs from Spoiled Foodstuffs

Headspace GC-MS analysis was performed on potato tubers infected withErwinia carotovorabacteria and on Iberian cured ham infected withMicroccusandLactobacillusbacteria strains, which cause extensive losses in stored foodstuffs. Headspace samples of infected potatoes and ham were entrained passively on to a SPME fiber and dynamically onto Tenax GR and Chromosorb 103 thermal desorption tubes. Ammonia was identified as the major amine component in all cases. Other amines that accounted in total for less than 5% of the ammonia peak by total ion current were identified. The potato headspace contained triethylamine, while the ham headspace contained methylamine and dimethylamine, identified by SPME and by both thermal desorption tubes. The Chromosorb 103 also entrained trace amounts of ethyleneamine from the ham headspace. Simple Drager tube studies of the sample headspaces also confirmed the presence of volatile amines.