Purge-And-Trap Analysis Of Flavor Compounds In Aqueous Samples By A Needle-Type Extraction Device

Flavor compounds in beverages were determined by a purge-and-trap (PT) method with a needle-type extraction device in gas chromatography-mass spectrometry. Optimum extraction medium was quantitatively evaluated for extraction/desorption of target analytes. A graphite carbon adsorbent of Carbopack X showed excellent extraction and desorption efficiencies for all the investigated flavor compounds in this PT method. On the basis of a systematic optimization of the several experimental conditions, a simple and quantitative analytical method was developed for a wide range of flavors including esters, alcohols, and aromatic compounds. The limit of quantification of the analytes were in the range from 0.5 to 10 mu g/L. The proposed PT method was successfully applied to the determination of flavor compounds in commercially available beverages and fruit juices.