Abstract
Headspace solid-phase microextraction (HSSPME) coupled with gas chromatography-mass spectrometry (GC-MS) has been used to isolate volatile compounds from three different spices (basil, oregano, and bay leaves). SPME conditions were optimized before the experimental extractions, to achieve optimum recovery of the volatile compounds. Method reproducibility and linearity were evaluated. Relative standard deviations (RSD) between 1.4 and 9.3% were obtained. Typical components of the essential oils of spices and other plant materials, e.g. terpenes, hydrocarbons, and oxygenated terpenes were identified. These results indicate that headspace SPME coupled with GC-MS is an excellent method for analysis of the odors of spices.
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