APPLICATION OF GAS CHROMATOGRAPHY, MASS SPECTROMETRY AND OLFACTOMETRY FOR QUALITY ASSESSMENT OF SELECTED FOOD PRODUCTS

作者：Wardencki Waldemar^*; Chmiel Tomasz; Dymerski Tomasz; Biernacka Paulina; Plutowska Beata

来源：Ecological Chemistry and Engineering S-Chemia i Inzynieria Ekologiczna S, 2009, 16(3): 287-300.

• volatile compounds
• aroma
• raw spirits
• honeys
• solid-phase microextraction
• gas chromatography
• mass spectroscopy
• olfactometry

The volatile compounds in spirits and honeys were determined by headspace solid-phase microextraction as sample preparation technique and gas chromatography (GC) with mass spectrometry (MS) and olfactometry (O) detection. Identification of spirits and honey volatiles was made by comparison mass spectra with data in NIST Mass Spectral Database. Additionally, flavour compounds detected by sensory-panel were registered in the form of olfactograms by fingerspan method. Analysis of raw spirits indicated the presence of over 200 compounds, of which a significant number were identified (including esters, higher alcohols, aldehydes, acetals, as well as furanes, sulphur compounds, terpenoids and benzene derivatives). Among them over 50 were identified whose presence or high content can decrease the quality of distillates. In the result of performed analysis of honeys, 163 volatile and semi-volatile compounds were identified (aliphatic and aromatic acids, aldehydes, ketones, alcohols and phenols, terpenoids, furane and pyrane derivatives). In the midst of them markers of each type of honeys were indicated. Formed determinant lists can be useful for distinguish and quality control (for example finding adulterations) of Polish honeys. Besides, application of GC-MS technique coupled with olfactometry make possible creating aroma profiles of investigated honeys. Employed techniques were characterized by high sensitivity and repeatability, furthermore they are less time-consuming.

• 出版日期2009