Abstract
An experiment for identification of flavor components in Original Eau de Cologne by headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) with electron impact ionization was developed. A new SPME fiber with a dual coating of divinylbenzene and Carboxen, each suspended in polydimethylsiloxane, was used. The compounds were identified by search of the NIST 98 MS Library or by comparison with pure standards. The experiment was developed for second-year chemistry students to learn the principles of analytical instrumentation (GC-MS) and sample preparation techniques (HS-SPME). The students are able to complete this experiment in a single four-hour laboratory session.
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