Conclusions
The developed and validated SAISG procedure allows the deter-
mination of n-alkanes in cheddar cheese and in fatty samples by
removing efficiently the fat matter. The use of vacuum manifold
equipmentenabledafastandreliablesampletreatment,withahigh
throughputofthewhole analytical procedure.Thealternativemeth-
od based on a L–L extraction was not successful, as the complete re-
moval of the fats is not achieved. Migration tests performed on
paraffin based paper packaging into cheddar cheese showed migra-
tion of n-alkanes, with a maximum found after 8 days of exposure
and n-alkanes from C 21 to C 31 accounting for the majority of the
migration. Migration results suggest that long chain n-alkanes mi-
grate in a lower extent than the short chain n-alkanes, as expected.