Improved determination of flavour compounds in butter by solid-phase (micro)extraction and comprehensive two-dimensional gas chromatography

The practicability and potential of comprehensive two-dimensional gas chromatography (GC × GC) coupled to both conventional flame ionisation (FID) and time-of-flight mass spectrometric (TOF-MS) detection, were compared with those of conventional one-dimensional (1D) GC, with the determination of flavour compounds in butter as an application. For polar flavour compounds, which were collected from the aqueous fraction of butter by means of solid-phase extraction (SPE), it was found that GC × GC dramatically improves the overall separation. Consequently, quantification and preliminary identification based on the use of ordered structures, can be performed more reliably. The improvement effected by replacing 1D-GC by GC × GC is considerable also in the case of TOF-MS detection, as illustrated by the high match factors generally obtained during identification. GC × GC was also used successfully for the characterisation of volatile flavour compounds in the headspace of butter collected by solid-phase microextraction (SPME) and to study the effect of heat treatment on the composition of butter samples in more detail.