Journalartikel

Jahr der Veröffentlichung: 2018

Seiten: 949-957

Zeitschrift: European Food Research and Technology

Bandnummer: 244

Heftnummer: 5

ISSN: 1438-2377

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

Verlag: Springer

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.

Harvard-Zitierstil: Trapp, T., Jäger, D., Fraatz, M. and Zorn, H. (2018) Development and validation of a novel method for aroma dilution analysis by means of stir bar sorptive extraction, European Food Research and Technology, 244(5), pp. 949-957. https://doi.org/10.1007/s00217-017-3003-2

APA-Zitierstil: Trapp, T., Jäger, D., Fraatz, M., & Zorn, H. (2018). Development and validation of a novel method for aroma dilution analysis by means of stir bar sorptive extraction. European Food Research and Technology. 244(5), 949-957. https://doi.org/10.1007/s00217-017-3003-2