Analysis of the volatile components in vanilla extracts and flavorings by solid-phase microextraction and gas chromatography

被引:109
作者
Sostaric, T [1 ]
Boyce, MC [1 ]
Spickett, EE [1 ]
机构
[1] Edith Cowan Univ, Fac Commun Hlth & Sci, Perth, WA 6050, Australia
关键词
solid-phase microextraction; vanilla extracts; flavor analysis; gas chromatography;
D O I
10.1021/jf000515+
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
The development and application of a solid phase microextraction (SPME) method in the analysis of vanilla extracts and vanilla flavorings was studied. The SPME method was developed to be used in conjunction with gas chromatography mass spectrometry (GC-MS). The optimized SPME sampling parameters for the determination of the volatile components included a poly(acrylate) fiber, a 40-min sampling time at room temperature, and a 2-min desorption time. The reproducibility of the method was good, with a percent relative standard deviation between 2.5 and 6.4% for the target compounds. The data suggest that the origin of natural extracts can be readily determined from the GC profile and that differences exist between nature-identical and synthetic flavorings and the natural extracts. The method also has potential for identifying the type of vanilla extract/flavoring used to flavor food.
引用
收藏
页码:5802 / 5807
页数:6
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