Comparison of simultaneous distillation extraction and solid-phase microextraction for the determination of volatile flavor components

Traditional simultaneous distillation extraction (SDE) and solid-phase micr oextraction (SPME) techniques were compared for their effectiveness in the extraction of volatile flavor compounds from various mustard paste samples. Each method was used to evaluate the responses of some analytes from real samples and calibration standards in order to provide sensitivity compariso ns between the two techniques. Experimental results showed traditional SDE lacked the sensitivity needed to evaluate certain flavor volatiles, such as 1,2-propanediol. Dramatic improvements in the extraction ability of the SP ME fibers over the traditional SDE method were noted. Different SPME fibers were investigated to determine the selectivity of the various fibers to th e different flavor compounds present in the mustard paste samples. Paramete rs that might affect the SPME, such as the duration of absorption and desor ption, temperature of extraction, and the polarity and structure of the fib er were investigated. Of the various fibers investigated, the PDMS-DVB fibe r proved to be the most desirable for these analytes. (C) 2001 Elsevier Sci ence B.V. All rights reserved.