Solid-phase extraction aroma compounds

More recently, several aroma compounds were isolated from cupuacu pulp by vacuum distillation, solid-phase extraction, and simultaneous steam distil-lation-extarction and were analysed by GC, GC-MS, and GG-O [8]. The olfaction of the extracts obtained by solid-phase extraction indicated linalool, a-ter-pineol, 2-phenylethanol, myrcene, and limonene as contributors of the pleasant floral flavour. In this study, the esters ethyl 2-methylbutanoate, ethyl hexanoate, and butyl butanoate were involved in the typical fruity characteristics. 

Fig. 18.1 Systems used to absorb aroma compounds from samples for analytical purposes, a Traps loaded with various adsorbents [4]. b Solid-phase extraction (disk in a holder assembly) [5]. c Solid-phase microextraction (coated needle inserted in sample) [5]. d Twister (1 -cm length) [4]. (Courtesy of GERSTEL GmbH and Co. KG)...

Bitteur and Rosset (23) have applied solid phase extraction for the recovery of black currant aroma compounds from waste water. They passed solutions of known compounds in water through three different extraction columns, eluted each with either ethanol or dichloromethane and then analyzed the eluant to determine extraction efficiency. While this study was aimed at the recovery of aroma compounds on a commercial basis, their results demonstrated that reverse phase polymers can effectively be employed in the recovery of aroma compounds from dilute aqueous systems. 

Recently, rotundone was identified as a pepper aroma impact compound in Shiraz grapes (Siebert et al.,2008). Identification was achieved by performing GC-MS analysis of grape juice after purification by solid-phase extraction (SPE) using a styrene-divinylbenzene 500-mg cartridge and elution with n-pentane/ethyl acetate 9 1, followed by solid-phase microextraction (SPME) using a 65-pm polydimethylsilox-ane-divinylbenzene (PDMS/DVB) fiber immersed in the sample for 60 min at 35 °C. J5-Rotundone was used as an internal standard. The structure of the compound is reported in Fig. 4.5. 

Aroma compounds from vanilla beans have been extracted using several extraction procedures, using alcohols and organic solvents (Galletto and Hoffman, 1978 Dignum et al., 2002), direct thermal desorption (Hartman et al., 1992 Adedeji et al., 1993) and solid-phase microextraction (SPME) (Sostaric etal., 2000), followed by identification of the compounds by gas chromatography-mass spectrometry (GC-MS). 

In the early 90s, a new technique called solid-phase-micro extraction (SPME), was developed (Arthur and Pawliszyn, 1990). The key-part component of the SPME device is a fused silica fiber coated with an adsorbent material such as polydimethylsiloxane (PDMS), polyacrylate (PA) and carbowax (CW), or mixed phases such as polydimethylsiloxane-divinylbenzene (PDMS-DVB), carboxen-polydimethylsiloxane (CAR-PDMS) and carboxen-polydimethyl-siloxane-divinylbenzene (CAR-PDMS-DVB). The sampling can be made either in the headspace (Vas et al., 1998) or in the liquid phase (De la Calle et al., 1996) of the samples. The headspace sampling in wine analyses is mainly useful for quantifying trace compounds with a particular affinity to the fiber phase, not easily measurable with other techniques. Exhaustive overviews on materials used for the extraction-concentration of aroma compounds were published by Ferreira et al. (1996), Eberler (2001), Cabredo-Pinillos et al. (2004) and Nongonierma et al. (2006). Analysis of the volatile compounds is usually performed by gas chromatography (GC) coupled with either a flame ionization (FID) or mass spectrometry (MS) detector. 

Ulrich, D., Hoberg, E., Rapp A. and Sandke, G. (1997) Flavour analysis in plant breeding - solid phase micro extraction of strawberry aroma compounds, in H.-P. Kruise and M. Rothe (Eds) Proceed. 5th Wartburg Aroma Symp., Eisenach (Germany), Eigenverlag Univ., Postdam. 

Instead by solvent extraction [207], aroma compounds from aqueous media, e.g. fruit juices, can even be separated and enriched by techniques of solid phase micro extraction (SPME), preferably from the headspace [208] , corresponding devices can often be directly connected to GC systems. These techniques provide the complete spec-tmm of the individual compounds of an aroma. As it will normally not be possible and even not necessary to analyse all components of the complex mixture, the separation of its main compounds may demand a multi-dimensional (MD) gas chromatographic system [209[ as displayed in Fig. 6.14 [210[. Examples for the multi-ele-ment/multi-compound isotope analysis by such systems will be given later (6.2.2.4.4, [211[) they can even integrate the identification of the compounds by molecular mass spectrometry and a simultaneous determination of the enantiomer ratios of isomers [210, 211 [. The importance of enantiomer analysis as a tool for authenticity assessment is extensively treated in chapter 6.2.3. 

Solid-phase microextraction (SPME) of wine was developed by both headspace (HS) (Vas et al., 1998) and liquid-phase sampling (De la Calle et al., 1996). Exhaustive overviews on materials used for the extraction-concentration of aroma compounds in wines were published from Ferreira et al. (1996), Cabredo-Pinillos et al. (2004), and Nongonierma et al. (2006). 

If the analytes of interest are volatile or semivolatile, solvent extraction is not always necessary, and head-space techniques (HS) can be applied for the analysis, typically utilizing GC as the final analytical step. HS analysis can be defined as a vapor-phase extraction, involving ftrst the partitioning of analytes between a non-volatile liquid or solid phase and the vapor phase above the liquid or solid. The vapor phase is then transferred further and either analysed as vapor or (ad)sorbed to an (ad)sorbent. The head-space techniques have been widely utilized in the analysis of volatiles, such as fi agrances and aroma compounds, in various food and agricultural samples (81-84). The dynamic head-space (DHS), or purge-and-trap technique, is easily coupled on-line with GC. In an on-line system, desorption of trapped analytes for subsequent analysis is usually performed using on-line automated thermal desorption (ATD) devices. 

Solid Phase Microextraction (SPME) has become one of the preferred techniques in aroma analysis, offering solvent fi ee, rapid sampling with low cost and easy preparation. Also, it is sensitive, selective and compatible with low detection limits [18]. Placed in the sample headspace, SPME is a non-destructive and non-invasive method to evaluate volatile and semi-volatile compounds. In this sense, the extraction of volatile compounds released from a great number of foods has been carried out by using HS-SPME technique [29, 33],... 

A comprehensive overview of the techniques most commonly used for instrumental analysis of flavor compounds in food has been recently reported [3]. Several methods used for sample treatment are described, as well as the following techniques for extraction prior to GC analysis solvent extraction and distillation techniques, headspace methods, and solid-phase microextraction. The use of GC-olfactometry and of ion-trap MS in food aroma analysis is also described. 

Table 3 Volatile Compounds Present in the Aroma Extracts of Boiled Pork, Using Solid-Phase Microextraction with Two Different Stationary Phases, Separately and Combined...

Figure 7 Relative amounts of selected compounds from 5.5 g of freshly popped popcorn extracted by SFE DI and SFE SPME methods. B, Sulfurol (4-methyl-5-thiazolethanol), a compound with meaty aroma, was most abundantly observed by the SFE DI method. SFE DI, supercritical fluid extraction direct injection SFE SPME, SFE solid-phase microextraction DDMP, 2,3-dihydro 3,5-dimethyl-4(H)-pyran-4-one.

The nature of flavor compounds creates challenges for analysis. Aroma compounds must be volatile. They are usually present at very low concentrations in foods. Despite the fact that hundreds of volatile compounds are often present in a food, only a few may be odor-active. Gas chromatography has been an invaluable tool for separation and subsequent identification of volatile compounds. Concentration of flavor chemicals is often necessary since the compounds are usually present at low levels. Some methods of sample preparation are described in this handbook, including solid-phase microextraction (see Chapters 16, 20-22, 30, and 31), sorptive stir bar extraction (Chapter 32), absorption on a porous polymer (Chapters 21, 22, and 27), super-critical CO2 extraction (Chapter 22), simultaneous steam distillation (Chapter 31), accelerated solvent extraction (Chapter 35), simultaneous distillation extraction (Chapters 21 and 31), and direct gas injection with cryofocusing (Chapter 20). Sampling conditions are considered in Chapters 20, 23, and 24, and comparisons of some chemical detector sensitivities are made in Chapters 18, 23, and 27-29. 

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