ANALYSIS OF FLAVOR VOLATILES USING HEADSPACE SOLID-PHASE MICROEXTRACTION

The separation of target compounds from the sample matrix is a challen ge to many analytical chemists. The extraction process is generally th e step at which most analyte loss occurs; therefore, efficient methods of extraction are continually being sought. Solid-phase microextracti on is a relatively new technique whereby analytes of interest partitio n from the sample matrix into a polymeric liquid coating. The applicat ion of headspace SPME to flavor volatile compounds of orange juice was investigated. Seventeen different common flavor volatile organics fro m orange juice were examined. A new method was developed to successful ly extract these target analytes. This technique was shown to have a l inear range and detection limits well within the ranges in which the t arget flavor compounds naturally occur. The addition of salt to the ma trix was found to significantly enhance the amount of analyte extracte d into the fiber coating. The partial removal of suspended solids from the juice was found to enable a standard addition quantitation of the target analytes. The concentrations of the target analytes were deter mined and were calculated to be within the same range as those reporte d using current headspace techniques.