TY - JOUR
T1 - Trace-level determination of polar flavour compounds in butter by solid-phase extraction and gas chromatography-mass spectrometry.
AU - Adahchour, M.
AU - Vreuls, J.J.
AU - van der Heijden, A.
AU - Brinkman, U.A.T.
PY - 1999
Y1 - 1999
N2 - Volatile compounds are responsible for the aromas of butter. A simple technique for the determination of these components is described which is based on solid-phase extraction (SPE) after melting of the butter and separation of the aqueous phase from the fat. Volatile flavours present in the water fraction are collected by off-line SPE on cartridges packed with a copolymer sorbent. After desorption with 500 μl of methyl acetate, 1-μl aliquots are quantified and/or identified by gas chromatography-mass spectrometry. The procedure was tested with respect to recovery, linearity and limit of detection in real-life samples using five polar model analytes. It allows the characterisation of polar flavour compounds in butter prior to and after heat treatment at 170°C. From the five model compounds, vanillin, traces of diacetyl and maltol were found to be present in the butter samples. After heat treatment 500-1000-fold increased concentration of maltol, and substantial amounts of furaneol were detected. Copyright (C) 1999 Elsevier Science B.V.
AB - Volatile compounds are responsible for the aromas of butter. A simple technique for the determination of these components is described which is based on solid-phase extraction (SPE) after melting of the butter and separation of the aqueous phase from the fat. Volatile flavours present in the water fraction are collected by off-line SPE on cartridges packed with a copolymer sorbent. After desorption with 500 μl of methyl acetate, 1-μl aliquots are quantified and/or identified by gas chromatography-mass spectrometry. The procedure was tested with respect to recovery, linearity and limit of detection in real-life samples using five polar model analytes. It allows the characterisation of polar flavour compounds in butter prior to and after heat treatment at 170°C. From the five model compounds, vanillin, traces of diacetyl and maltol were found to be present in the butter samples. After heat treatment 500-1000-fold increased concentration of maltol, and substantial amounts of furaneol were detected. Copyright (C) 1999 Elsevier Science B.V.
U2 - 10.1016/S0021-9673(99)00351-9
DO - 10.1016/S0021-9673(99)00351-9
M3 - Article
SN - 0021-9673
VL - 844
SP - 295
EP - 305
JO - Journal of Chromatography A
JF - Journal of Chromatography A
ER -