Abstract
The application of solid-phase microeffraction (SPME) for flavor analysis has been studied. SPME headspace and liquid sampling were tested for 25 common flavor components in dilute aqueous solution. The addition of salt generally enhances SPME adsorption. Larger sample volume and a smaller volume of headspace over the liquid sample also increase the sensitivity of SPME-based analysis. For thermal desorption following SPME, a GC injector liner with small diameter, e.g., 1 mm i.d., improves resolution and obviates the need for cryogenic focusing. The SPME technique was applied to authentic samples: ground coffee, a fruit juice beverage, and a butter flavor in vegetable oil. The advantages and limitations of SPME are discussed
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