Comparison of volatile trapping techniques for the comprehensive analysis of food flavourings by Gas Chromatography-Mass Spectrometry

Journal of Chromatography. a
Carmen Diez-SimonRobert D Hall

Abstract

Trapping volatiles is a convenient way to study aroma compounds but it is important to determine which volatile trapping method is most comprehensive in extracting the most relevant aroma components when investigating complex food products. Awareness of their limitations is also crucial. (Un)targeted metabolomic approaches were used to determine the volatile profiles of two commercial flavourings. Four trapping techniques were tested as was the addition of salt to the mixture. Comprehensiveness and repeatability were compared and SBSE proved particularly suitable for extracting components such as polysulfides, pyrazines and terpene alcohols, and provided an overall broader chemical spectrum. SPME proved to be more suitable in extracting sesquiterpenes and DHS in extracting monoterpenes. Adding salt to the sample had only quantitative effects on volatiles as detected by SPME. These results help clarify the advantages and limitations of different trapping techniques and hence deliver a valuable decision tool for food matrix analysis.

Citations

Dec 22, 2020·Analytical Sciences : the International Journal of the Japan Society for Analytical Chemistry·Kazutoshi Sugita, Hiroshi Sato
Jun 1, 2021·Food Research International·Carmen Diez-SimonRobert D Hall
Jul 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Simone AngeloniGiovanni Caprioli
Aug 27, 2021·Metabolomics : Official Journal of the Metabolomic Society·Naser DavarzaniJohan A Westerhuis

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