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Application of solid-phase micro-extraction and comprehensive two-dimensional gas chromatography (GC×GC) for flavour analysis

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Summary

Headspace solid-phase micro-extraction (HS SPME), comprehensive two-dimensional GC (GC×GC), and flame ionization detection (FID) have been examined for their suitability and compatibility for rapid sampling, separation, and detection of garlic flavour volatiles. This approach (HS-SPME-GC×GC-FID) is distinctly superior to use of one-dimensional GC, i. e., HS-SPME-GC-FID. Direct comparison of the experimental results showed that a 10–50-fold increase in sensitivity is obtained, separating power is substantially enhanced, and the peak capacity is up to ten times higher. As a consequence, much more detailed flavour analysis can be performed; this results in better information about the aroma-active compounds.

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Authors and Affiliations

  1. Department of Analytical Chemistry and Applied Spectroscopy, Vrije Universiteit, De Boelelaan 1083, 1081 HV, Amsterdam, The Netherlands

    M. Adahchour, J. Beens, R. J. J. Vreuls & U. A. Th. Brinkman

  2. Unilever Research Laboratory Vlaardingen, Olivervan Noortlaan 120, 3133 AT, Vlaardingen, The Netherlands

    A. M. Batenburg & E. A. E. Rosing

Authors
  1. M. Adahchour
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  2. J. Beens
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  3. R. J. J. Vreuls
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  4. A. M. Batenburg
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  5. E. A. E. Rosing
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  6. U. A. Th. Brinkman
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Adahchour, M., Beens, J., Vreuls, R.J.J. et al. Application of solid-phase micro-extraction and comprehensive two-dimensional gas chromatography (GC×GC) for flavour analysis. Chromatographia 55, 361–367 (2002). https://doi.org/10.1007/BF02491673

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  • DOI: https://doi.org/10.1007/BF02491673

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