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Development and validation of a novel method for aroma dilution analysis by means of stir bar sorptive extraction

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Abstract

Stir bar sorptive extraction (SBSE) coupled with gas chromatography–mass spectrometry–olfactometry (GC–MS–O) allows for isolation and identification of aroma compounds in minimal sample preparation time. By means of this extraction technique in direct sample immersion, an independent approach of aroma dilution analysis (ADA) for the rapid determination of flavor dilution (FD) factors was developed based on dilution of the carrier gas flow. The used gas chromatography system equipped with a thermal desorption unit (TDU) and a cooled injection system (CIS) allowed to independently split the gas flow during thermodesorption and sample injection, respectively. The resulting overall split ratio ratios corresponded to the dilution factors. The developed method based on combining both splitting options allowed to determine FD factors in the range from 4 to 8192 in a reliable and reproducible manner. Validation of the method was performed with an aqueous solution containing 12 authentic standards, and a high linearity was confirmed for the binary logarithmic relationship between the peak area and the overall split ratio.

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Abbreviations

ADA:

Aroma dilution analysis

AEDA:

Aroma extract dilution analysis

CIS:

Cooled injection system

DI:

Direct immersion

FD:

Flavor dilution

GC:

Gas chromatography

HS:

Headspace

MS:

Mass spectrometry

O:

Olfactometry

ODP:

Olfactory detection port

RSTD:

Relative standard deviation

SAFE:

Solvent-assisted flavor evaporation

SBSE:

Stir bar sorptive extraction

SDE:

Simultaneous distillation–extraction

SIM:

Selected ion monitoring

SPME:

Solid-phase microextraction

SR:

Split ratio

TDU:

Thermal desorption unit

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Acknowledgements

This study was financially supported by the excellence initiative of the Hessian Ministry of Science and Art which encompasses generous grants for the LOEWE centre “Insect Biotechnology and Bioresources” and “HessenModellProjekte” (Project No. 478/15-20).

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Authors and Affiliations

  1. Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany

    Tobias Trapp, Deborah A. Jäger, Marco A. Fraatz & Holger Zorn

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  1. Tobias Trapp
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  2. Deborah A. Jäger
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  3. Marco A. Fraatz
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  4. Holger Zorn
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Correspondence to Holger Zorn.

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Trapp, T., Jäger, D.A., Fraatz, M.A. et al. Development and validation of a novel method for aroma dilution analysis by means of stir bar sorptive extraction. Eur Food Res Technol 244, 949–957 (2018). https://doi.org/10.1007/s00217-017-3003-2

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  • DOI: https://doi.org/10.1007/s00217-017-3003-2

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