Abstract

The determination of an optimal volatile sampling procedure is always a key question in analytical chemistry. In this paper, we introduce the application of a novel non-parametric statistical method, the sum of ranking differences (SRD), for the quick and efficient determination of optimal sampling procedures. Different types of adsorbents (Porapak Q, HayeSep Q, and Carbotrap) and sampling times (1, 2, 4, and 6 h) were used for volatile collections of lettuce (Lactuca sativa) samples. SRD identified 6 h samplings as the optimal procedure. However, 1 or 4 h sampling with HayeSep Q and 2 h sampling with Carbotrap are still efficient enough if the aim is to reduce sampling time. Based on our results, SRD provides a novel way to not only highlight an optimal sampling procedure but also decrease evaluation time.

Highlights

  • Volatile and semi-volatile compounds play key roles in food chemistry as primarily important cues for monitoring product quality and sensory attributes such as freshness and rotten odor [1]

  • 149 compounds were found during the evaluation of total ion chromatograms

  • Compound intensity maxima were used as the reference column for sum of ranking differences (SRD)

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Summary

Introduction

Volatile and semi-volatile compounds play key roles in food chemistry as primarily important cues for monitoring product quality and sensory attributes such as freshness and rotten odor [1]. There are several volatile extracting methods, but over the last few years, the stir-bar sorptive, headspace sorptive extraction, solid-phase microextraction, and dynamic headspace system sampling techniques have become the most popular. With these methods, volatiles are collected either in or above the food matrix of commonly used absorptive and adsorptive materials [2]. One of the most commonly used volatile trapping methods is the dynamic headspace system (DHS). The selectivity for certain compounds depends on the adsorbent type, so one’s research question determines the type one uses [1,3]

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