Analysis of Flavor Volatiles Using Headspace Solid-Phase Microextraction

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Abstract

The separation of target compounds from the sample matrix is a challenge to many analytical chemists. The extraction process is generally the step at which most analyte loss occurs; therefore, efficient methods of extraction are continually being sought. Solid-phase microextraction is a relatively new technique whereby analytes of interest partition from the sample matrix into a polymeric liquid coating. The application of headspace SPME to flavor volatile compounds of orange juice was investigated. Seventeen different common flavor volatile organics from orange juice were examined. A new method was developed to successfully extract these target analytes. This technique was shown to have a linear range and detection limits well within the ranges in which the target flavor compounds naturally occur. The addition of salt to the matrix was found to significantly enhance the amount of analyte extracted into the fiber coating. The partial removal of suspended solids from the juice was found to enable a standard addition quantitation of the target analytes. The concentrations of the target analytes were determined and were calculated to be within the same range as those reported using current headspace techniques. Keywords: Solid-phase microextraction (SPME); flavor analysis; orange juice

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