Determination of Flavor and Off Flavor Compounds in Dairy Products using Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MSD/PFPD

The analysis of flavor compounds in dairy products such milk, cream, yoghurt and cheese as well as their blends with several ingredients usually requires cumbersome sample preparation steps such as liquid/liquid extraction, solid phase extraction or distillation techniques, often with the drawback of organic solvent use. Headspace and purge & trap methods do not use…

Comparison of the Sensitivity of Static Headspace GC, Solid Phase Microextraction, and Direct Thermal Extraction for Analysis of Volatiles in Solid Matrices

The analysis of volatiles in solids is a common analytical problem. Examples include volatile aroma compounds in foods and plant materials (coffee, tea, and herbs), residual fragrances from soaps and fabric softeners on textiles, and volatiles in polymer resins, films and plastic products. Several techniques are available that allow direct analysis of the volatiles in…

Analysis of Wet Samples by Direct Thermal Desorption GC

The analysis of volatiles in solids is a common analytical problem. Examples include volatile aroma compounds in foods (coffee, tea, herbs), residual fragrances from soaps and fabric softeners on textiles, and volatiles in polymer resins, films and plastic products. When high sensitivity analysisis needed, many of these sample types can be analyzed by direct thermal…

Flavor Profiling of Olive Oils using TDS

Flavor is an important quality criterion for virgin olive oils. The identification of the compounds causing the flavor or off-flavor therefore is the key for quality control. Their analysis in olive oils usually requires more or less cumbersome sample preparation like liquid/liquid extraction, solid phase extraction or distillation techniques, often with the drawback of organic…

Quantitative determination of trace analytes in solid materials by thermal desorption GC

Direct thermal extraction of solids has most commonly been used for qualitative identification of trace materials such as additives, impurities and residual monomer or solvents. The technique has many benefits including reduced matrix interference, eliminating solvent extractions, and significant improvements in detection limits relative to liquid extraction techniques. Many types of solid materials are amenable…

Elimination of polar matrix components prior to GC analysis using stir bar sorptive extraction (SBSE)

Analysis of samples containing polar matrix components such as water, glycols, sugars or surfactants by gas chromatography has usually required extensive cleanup such as liquid/liquid extraction, solid phase extraction or distillation. Some polar matrix components like acetic acid or ethanol are highly volatile and difficult to eliminate using traditional sample preparation techniques. Poor analyte peak…

Elucidation of the hoppy aroma in beers by stir bar and headspace sorptive extraction followed by thermal desorption CGC-MSD/PFPD

The elucidation of the “hoppy aroma note” in beer has always been a challenging task. The main reason without any doubt is the lack of sensitive and selective analytical methods. In the brewery industry, organoleptic panels very often identify a hoppy note in beers, but analytical evidence cannot support their observations. Two new sampling techniques,…

The analysis of bitter and other flavor compounds in beer and wort by stir bar sorptive extraction (SBSE) followed by CGC and HPLC.

Generally the analysis of the bitter principles in beer and wort is done by liquid/liquid extraction [1] or C8 SPE extraction followed by HPLC analysis [2]. Unfortunately, there is a lack of reproducibility, a high consumption of organic solvents and only the main compounds i.e. the humulones and iso-humulones, can be monitored by this methodology.…

Benefits of using programmed temperature vaporizers (PTV’s) Instead of hot split/splitless inlets for measurements of volatiles by headspace and solid phase microextraction (SPME) techniques

The benefits of using a Programmed Temperature Vaporizer (PTV) type inlets instead of hot split/splitless (S/SL) inlets for the liquid and headspace (HS) measurements of volatile compounds are shown. We used benzaldehyde as a model compound to show the possibility of oxidation or thermal decomposition of sample compounds in a hot S/SL inlet. Liquid and…

Characterization of a Mass Spectrometer based Electronic Nose for Routine Quality Control Measurements of Flavors

The use of stir bar sorptive extraction (SBSE) as a technique to extract volatiles and semivolatiles from polar, especially aqueous matrices, has gained more and more acceptance in several application areas. Thermal desorption, analogous to SPME, has been found to be the most suitable technique to transfer the extracted analytes into an analytical system and…

Classification of Food and Flavor: Samples using a Chemical Sensor

A mass spectrometry based chemical sensor consisting of a headspace autosampler directly coupled to a quadrupole mass spectrometer was used in three different food and flavor applications; strawberry flavors, whiskeys and soft drinks. This instrument integrates multivariate data analysis in which the mass spectra of the samples are used as fingerprints. Inconsistencies in raw materials…

Comparison of Different Approaches to Rapid Screening of Headspace Samples: Pros and Cons of Using MS-Based Electronic Noses versus Fast Chromatography

In recent years there has been a growing demand on fast screening systems for classification of samples using their volatile composition. Typically, these samples can be analyzed by either static headspace or thermal desorption analysis. Several different approaches are possible, but common to many of the systems is that a chemometrics software package is used…

Comparison of Headspace Sampling and Stir Bar Sorptive Extraction in the Detection of Whiskey Adulteration with a Mass-Spectrometry Based Chemical Sensor

Verification of authenticity is a crucial aspect of food quality control. In particular, alcoholic beverages have been targets of numerous adulteration schemes. Addition of caramel coloring, water and lesser value whiskies to aged straight bourbons will be addressed in the present study. Unadulterated and adulterated bourbons were analyzed using a mass spectrometry based chemical sensor.…

Discrimination of different beer sorts and monitoring the effect of aging by determination of flavor constituents using SPME and a chemical sensor

A new technique using a chemical sensor (Gerstel, SPME ChemSensor System) consisting of a GC-MS (Agilent 6890-5973N) system with a Solid Phase MicroExtraction (SPME) autosampler (Gerstel, MPS 2) was applied to the analysis of flavor compounds in different beer sorts. The flavor compounds were extracted by SPME and analyzed with the GC-MS. The obtained GC-MS…