Automatic thermal desorption in GC and GC-MS analysis of volatile food components using conventional and chiral capillary columns

Abstract

Automatic thermal desorption has been applied to the analysis of volatile food components by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). Food samples with varying characteristics (for example, dairy products, honey, herbs, and spices) have been analysed. Samples with low water content can be desorbed directly, while liquid samples require a purging step, trapping volatiles on Tenax, before on-line desorption. When a capillary column coated with a chiral stationary phase was used, several enantiomeric pairs, with interesting flavour properties, were resolved without observable racemization. This technique allows the analysis of small samples and requires a minimal preparation step.