Abstract
In this project we intend to develop a methodology for the authentication of beverages and foods from the use of solid phase microextraction through headspace (HS-SPME) and comprehensive two-dimensional gas chromatography (GCxGC). The methodology will be developed for 180-day-old, non-aged amburana barrel sausages from the Salinas-MG region, and will aim to distinguish between these two t…