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Headspace solid-phase microextraction analysis of artificial flavors

Coleman, W.M. III, Dube, M.F.
Journal of the science of food and agriculture 2005 v.85 no.15 pp. 2645-2654
artificial flavorings, volatile organic compounds, headspace analysis, solid phase extraction, microextraction
Using a non-equilibrated solid-phase microextraction/gas chromatography/mass spectrometry technique, differentiation between a wide variety of types and examples of artificial flavors has been demonstrated. Addition of an internal standard to the samples, as received, allowed for the calculation of yields on a microgram g(-1) basis for the majority of headspace volatiles. The relative standard deviation values expressed as percentages were between 3 and 5%. The precise nature of the approach coupled with the compound identification capacity of the mass spectrometer afforded the capability to easily differentiate between multiple sources of artificial flavors. With a total analysis time of approximately 30 min and the absence of solvent, this approach has the capability of detecting and quantifying the presence of the low-molecular-weight solvents often used in the preparation of artificial flavors. Such a capability represents a distinct advantage over more conventional methods of solvent dilution. Results from conventional gas chromatography/mass selective detector analyses are contrasted and compared with the results obtained from the headspace SPME approach.