04 janvier 2010

Identification of Volatile Compounds in 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 (Chp. 12. from the book: Chromatography types, techniques and Methods. Thoma J. Quintin Ed. Nova Science Publishers, Inc., 2010, p. 417-427).

Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC/MS) was applied to identify volatile compounds in four typical maple syrups. Carboxen/polydimethylsiloxane (CAR/PDMS, 85 μm) fibre was selected as the fibre of choice because of its high capacity to extract both volatile and semi-volatile compounds. The following conditions were selected for HS-SPME analysis: 1) extraction temperature of 40°C and extraction time of 44 min for volatile compounds; and 2) extraction temperature of 67°C and extraction time of 60 min for semi-volatile compounds. A 1-g portion of maple syrup, diluted with 1 mL of NaCl solution (6 M), was sufficient to get the desired sensitivity. A total of 204 volatile compounds were identified by comparing their mass spectra and retention times with injected standards and/or by searching the Mass Spectral Library database of the National Institute of Standards and Technology. Of those compounds, 63 were found to be food aromatic compounds belonging to the following chemical families: acids (1), alcohols (3), aldehydes (8), aromatic compounds (2), esters (1), furan derivatives (15), hydrocarbons (3), ketones (10), pyrazines (15) and miscellaneous substances (5). To our knowledge, 50 of those aromatic compounds had not previously been detected in maple syrup. (388)