Establishment of Analytical Method for Volatile Components of Liquid Food Flavoring by Head Space-single Drop Condensation

Abstract

Abstract: An analytical method for volatile components of liquid food flavoring by head space-single drop condensation(HS-SDC)was established by using three kinds of different mimic liquid flavorings as research objects.Based on head space single drop microextraction(HS-SDME)without using extraction solvent,the method was described that volatile components of liquid flavoring were extracted by the formation of a micro liquid drop of volatile components condensed continuously on the needle tip upon a frozen microsyringe inserted into the headspace of a vial.Then the microsyringe was removed from the vial and injected into GC-MS for analysis.Target flavor compounds were completely detected.

Key words: headspace-single drop condensation, liquid flavoring, volatile components, GC-MS

JIANG Hai-Zhen, CHEN Hai-Tao, SUN Bao-Guo, HUANG Ming-Quan. Establishment of Analytical Method for Volatile Components of Liquid Food Flavoring by Head Space-single Drop Condensation[J]. FOOD SCIENCE, 2007, 28(9): 478-481.

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Establishment of Analytical Method for Volatile Components of Liquid Food Flavoring by Head Space-single Drop Condensation

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