Mechanisms effecting analysis of volatile flavour components by solid-phase microextraction and gas chromatography

Quantitative properties of solid-phase microextraction (SPME) have been studied in order to investigate a simple and reliable method for analysing volatile flavour components in strawberries. Monitoring the chemical composition profile of berries will be of interest for the producers in order to optimise growth and storage conditions. By the use of SPME and capillary gas chromatography selected standard components were quantified with accuracy within ±7% and a linear response were found in all concentration ranges studied, covering three orders of magnitude. Equilibrium constants that describe how various components are distributed between the three phases present, sample, headspace and fibre coating were determined. In the system studied, the majority of analytes remained in the sample. This means that repeated analysis can be performed from a single sample without significantly changing the results. The mass transfers of the flavour components, from the sample and into the fibre, were fitted to a transport model assuming that the rate-controlling step is diffusion within the fibre. The experimental results agreed well with the model for most of the components studied. The response for three of the components (geraniol, linalool and trans-2-hexenyl butanoate) did not agree with the model. These components were present in the gas phase in only minute amounts explaining the deviation from the model. Such components will require a long absorption time (longer than 30 min). For quantitative analysis, it is important to use a very precise pre-determined absorption period and well defined sampling conditions. Internal standards can be omitted.