Abstract
In the present work, evolved gas analysis-mass spectrometry (EGA-MS) and analytical pyrolysis coupled with gas chromatography/mass spectrometry (Py-GC/MS) were used to characterize both the volatile and non-volatile fractions of six commercially available spices. Analysis of spices is usually performed through the study of their headspace composition by solid phase microextraction (SPME). In this new approach, EGA-MS was used to establish thermal degradation regions, and Py-GC/MS was used to obtain compositional information on each region separately using double-shot pyrolysis. This study demonstrates that EGA-MS and Py-GC/MS provide the same advantages of solid-phase micro extraction and increase the range of detectable products by performing high-temperature desorption and degradation of the non-volatile fraction of spices. Our approach provided both qualitative and semi-quantitative data that could be used in the future to improve authentication studies by considering the results not only of headspace composition, but also on the pyrolytic behavior of the lignocellulosic matrix.
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