, Volume 46, Issue 1, pp 63-66

First online:

Solid-phase microextraction: Artefact formation and its avoidance

  • H. VerhoevenAffiliated withCentrum voor Plantenveredelings-en Reproduktieonderzoek (CPRO-DLO)
  • , T. BeuerleAffiliated withLehrstuhl für Lebensmittelchemie, Universität Würzburg
  • , W. SchwabAffiliated withLehrstuhl für Lebensmittelchemie, Universität Würzburg

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The application of solid-phase microextraction (SPME) for the flavour analysis of strawberry and apple fruits has been studied. An SPME liquid sampling method based on poly(acrylate)-coated fibers was developed. Immediate thermal desorption of the adsorbed compounds led to the formation of Maillard products due to the high concentration of carbohydrates and amines in the samples, remaining on the surface of the fiber. Artefact formation was significantly reduced by rinsing the fiber with water prior to thermal desorption.

Key Words

Solid-phase microextraction Arterfact formation Strawberry flavour analysis