01 août 2012

Identification of pyrazine derivatives in a typical maple syrup using headspace solid-phase microextraction with gas chromatography–mass spectrometry

Auteurs : Hassan Sabik, Jacinthe Fortin et Nathalie Martin

Cet article est disponible seulement en anglais (Food Chemistry, Volume 133, Issue 3, 1 August 2012, Pages 1006–1010). Le numéro de référence (Digital Object Identifier (DOI)) est le : 10.1016/j.foodchem.2011.07.132.

Headspace solid-phase microextraction combined with gas chromatography–mass spectrometry was applied to identify pyrazines in a typical maple syrup characterised by plant ligneous or sawdust flavour. Carboxen/polydimethylsiloxane (85 μm) fibre and Supelcowax 10 column were selected instead of Carbowax/divinylbenzene (65 μm) fibre and VF-5ms column, respectively, because of their high capacity to extract and separate pyrazines. A total of 27 pyrazines were identified. To our knowledge, about half of these compounds had not previously been detected in maple syrup and 15 pyrazines were flavour components. (388)