Accepted Manuscript Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees Mónica Bueno, Virginia C. Resconi, M. Mar Campo, Vicente Ferreira, Ana Escudero PII: S0308-8146(18)32186-1 DOI: https://doi.org/10.1016/j.foodchem.2018.12.082 Reference: FOCH 24041 To appear in: Food Chemistry Received Date: 6 July 2018 Revised Date: 10 December 2018 Accepted Date: 15 December 2018 Please cite this article as: Bueno, M., Resconi, V.C., Mar Campo, M., Ferreira, V., Escudero, A., Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees, Food Chemistry (2018), doi: https://doi.org/10.1016/j.foodchem. 2018.12.082 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.