title: Full evaporation dynamic headspace and gas chromatography-mass spectrometry for uniform enrichment of odor compounds in aqueous samples.
abstract: A method for analysis of a wide range of odor compounds in aqueous samples at sub-ng mL⁻¹ to μg mL⁻¹ levels was developed by full evaporation dynamic headspace (FEDHS) and gas chromatography-mass spectrometry (GC-MS). Compared to conventional DHS and headspace solid phase microextraction (HS-SPME), FEDHS provides more uniform enrichment over the entire polarity range for odor compounds in aqueous samples. FEDHS at 80°C using 3 L of purge gas allows complete vaporization of 100 μL of an aqueous sample, and trapping and drying it in an adsorbent packed tube, while providing high recoveries (85-103%) of the 18 model odor compounds (water solubility at 25°C: log0.54-5.65 mg L⁻¹, vapor pressure at 25°C: 0.011-3.2 mm Hg) and leaving most of the low volatile matrix behind. The FEDHS-GC-MS method showed good linearity (r²>0.9909) and high sensitivity (limit of detection: 0.21-5.2 ng mL⁻¹) for the model compounds even with the scan mode in the conventional MS. The feasibility and benefit of the method was demonstrated with analyses of key odor compounds including hydrophilic and less volatile characteristics in beverages (whiskey and green tea). In a single malt whiskey sample, phenolic compounds including vanillin could be determined in the range of 0.92-5.1 μg mL⁻¹ (RSD<7.4%, n=6). For a Japanese green tea sample, 48 compounds including 19 potent odorants were positively identified from only 100 μL of sample. Heat-induced artifact formation for potent odorants was also examined and the proposed method does not affect the additional formation of thermally generated compounds. Eighteen compounds including 12 potent odorants (e.g. coumarin, furaneol, indole, maltol, and pyrazine congeners) were determined in the range of 0.21-110 ng mL⁻¹ (RSD<10%, n=6).
authors.affiliation: GERSTEL K.K., 1-3-1 Nakane, Meguro-ku, Tokyo 152-0031, Japan. nobuo ochiai@gerstel.co.jp
authors.forename: Nobuo
authors.initials: N
authors.lastname: Ochiai
authors.forename: Kikuo
authors.initials: K
authors.lastname: Sasamoto
authors.forename: Andreas
authors.initials: A
authors.lastname: Hoffmann
authors.forename: Kazunori
authors.initials: K
authors.lastname: Okanoya
mesh_terms: D000434:Alcoholic Beverages; D008401:Gas Chromatography-Mass Spectrometry / Q000295:instrumentation / Q000379:methods*; D057230:Limit of Detection; D009812:Odorants / Q000032:analysis*; D015203:Reproducibility of Results; D013662:Tea; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D013662:Tea; D055549:Volatile Organic Compounds