Headspace Solid-phase Microextraction Coupled With Gas Chromatography-mass Spectrometry Research Articles

Discrimination of five brands of instant vermicelli seasonings by HS-SPME/GC-MS and electronic nose.

The flavor profile of five brands of instant vermicelli seasonings were identified by headspace solid-phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS) and electronic nose (e-nose). GC-MS showed that the volatile compounds of instant vermicelli seasonings were significantly different. Alkenes, alcohols, aldehydes and ketones were the major volatile compounds in instant vermicelli seasonings. The seasonings could be classified based on differences in volatile compounds. The overall volatiles profiles were also analyzed by e-nose. E-nose determination and GC-MS statistical analysis had similar results. The volatile compounds showed good correlation with e-nose sensors according to partial least square regression models. Both methods had good potential application in evaluating flavor quality and differentiating among instant vermicelli seasonings.

Identification and quantification of volatile toxic compounds in tequila

Nitrosoamines (NAms), methanol and furfural are toxic compounds that are frequently found in low concentrations in alcoholic beverages and food products. NAms such as Nitrosodimethylamine, Nitrosodiethylamine, Nitrosodibutylamine, Nitrosopiperidine and Nitrosopyrrolidine are considered cancerogenic and mutagenic compounds whereas furfural and methanol can lead in skin cancer and eye damage respectively. Therefore, in this work these compounds were analyzed in tequila (white, rested and aged), which is an important and highly consumed beverage. The technique of headspace solid-phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used for its simplicity, speed, high precision and its environmental friendliness. The influence of the important extraction parameters such as temperature (Teq), equilibrium time (teq), extraction time and ionic strength was evaluated through a factorial analysis. The quantification was carried out using the standard additions method. In order to validate the methodology, the limits of detection and quantification were determined. Amongst the NAms, the NDBA was the only NAm detected in all the tequila samples studied. The maximum concentrations found of NDBA, furfural and methanol were 7.33 µg/L, 0.95 mg/100 mL anhydrous alcohol and 132.51 mg/100 mL anhydrous alcohol. These amounts were within the limits considered safe for human consumption by the Environmental Protection Agency and Mexican norms.

Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non-Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation.

The profile of volatile compounds was investigated using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME–GC–MS) during bilberry juice fermentation with nine non-Saccharomyces yeasts, including Pachysolen tannophilus, Metschnikowia pulcherrima, Hanseniaspora uvarum, Torulaspora delbrueckii, Zygosaccharomyces bailii, Schizosaccharomyces pombe, Lachancea thermotolerans, Issatchenkia orientalis, and Saccharomycodes ludwigii. Dynamic changes in volatile compounds were determined simultaneously with the development of ethanol concentration during fermentation. H. uvarum or I. orientalis produced more ethyl acetate than other yeast strains throughout fermentation, while fermentation with M. pulcherrima resulted in high accumulation of higher alcohols. S. pombe was associated with high productions of pentane-2,3-dione, 3-hydroxybutan-2-one, 2-methylbutanal, and 3-methylbutanal. Among the 59 volatile compounds detected, generally, higher alcohols and monoterpenes accumulated constantly and reached the maximum concentration at the middle or later fermentation stage, whereas aldehydes, ketones, and acetals accumulated first followed by a significant drop. The production and accumulation dynamics of metabolites were highly dependent on the yeast species and the developing ethanol content.

Volatile Compounds of Different Fresh Wet Noodle Cultivars Evaluated by Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry.

This study was carried out to determine the volatile compounds from four samples of fresh wet noodles and the changes in the volatile compound composition during the storage process. The volatile compounds from four samples of fresh wet noodles were characterized by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). The compositions of the volatile compounds varied among fresh and cooked wet noodles made from the raw potato/wheat flour or wheat flour. A total of 194 volatile compounds were detected in the raw potato noodles, main volatiles including aldehydes, alcohols, ketones, esters and organic acids. The total volatile compounds in the potato/wheat flour noodle samples contained mainly aldehyde compounds and were greater than those in the wheat noodles. The total volatile compounds in the cooked noodle samples were greater than those in raw noodle samples. Alcohols and ketones were the least common types of volatile substances in the samples at 0 h. During storage time, alcohols and ketones were increased in volatile substances, and the amount of acids increased dramatically. The results indicated that the aroma of fresh wet noodles was affected by the storage process.

Aroma patterns of Beijing rice vinegar and their potential biomarker for traditional Chinese cereal vinegars

Beijing rice vinegar is a typically traditional Chinese cereal vinegar and prevalent in the northern part of China. In this study, the volatile aroma analysis of different fermentation stages of Beijing rice vinegar was carried out by headspace-solid phase micro-extraction coupled with gas chromatography mass spectrometry (HS-SPME-GC-MS). The aroma could be classified into acids, alcohols, esters, aldehydes, ketones, polyphenols and heterocyclic compounds. The aroma constituents varied at each fermentation stage. Principle component analysis (PCA) was employed to distinguish the specific aroma compounds. At the alcoholization stage, alcohols were mainly ethanol (1993.10 μg/100 mL, 70%), and phenyl-ethyl alcohol (588.64 μg/100 mL, 20%). The ethyl ester meanwhile started to be produced and was the most prevalent ester. The high contents of ethanol, 3-methyl-butanol and phenyl-ethyl alcohol could be the potential aroma biomarker for the alcoholization stage. At the vinegarization stage, ethanol was largely consumed, as well as i-butanol and i-amyl alcohol. The concentration of volatile acids was 1948.01 μg/100 mL with acetic acid the most dominant one (> 90%). Acetic acid and 3-hydroxy-2-butanone were representative compounds for vinegarization stage and could be the potential biomarkers. Furthermore, the aroma comparison of 7 kinds of classic cereal vinegars was carried out. PCA results indicated that the specification of aroma biomarkers for each type of vinegar was practical, serving as the indicators or predictors for both the vinegar fermentation stage identification, vinegar sensory evaluation, and offering a potential for vinegar identification and quality improvement. The assessment strategy was also used to compare the typical Chinese and other important western vinegars.

Bioactivity and Volatile Profiling of Azadirachta indica Leaves for the Management of Maize Weevil, Sitophilus zeamais (Motsch.) Infestations

Neem (Azadirachta indica A. juss), is known to possess a wide range of pharmacological properties and is thus commercially exploitable. Apart from its medicinal potential, a considerable progress has been achieved regarding biological potential and chemical composition of the leaves which is an ever-increasing interest to the scientific community. During this study, biological phenomena and secondary metabolite composition of A. indica leaves were examined in the management of Sitophilus zeamais on stored maize. Insecticidal and repellent potential of A. indica leaf powders were evaluated in both contact and fumigant forms. Phytochemical screening of 11 phyto constituents was performed following the standard procedures for n-hexane, dichloromethane, ethyl acetate, methanol and aqueous leaf extracts. Volatile profile of A. indica leaves was characterized by employing headspace-solid-phase micro extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Over 60% weevil repellency was recorded at doses above 23.33%, whereas 100% and 67% contact and fumigation mortalities were observed respectively, 9 days after treatment at the dose of 33.33% and the respected LD50 values were 1.56 g and 4.48 g. Thirty two volatile compounds were identified in three distinct chemical classes (Monoterpenoid, sesquiterpenoid and purine nucleosides). γ-Elemene (24.06%), 3,7 (11)-eudesmadiene (6.83%), caryophyllene (6.40%), and 10s,11s-himachala-3(12),4-diene (6.36%) were the major constituents of neem leaf volatiles, followed by other compounds present in less than 4% which might be responsible for varied biological activities observed. Thus the odour impact of the bioassayguided study clearly implies that A. indica leaves can be harnessed against S. zeamais infestations.Keywords: Azadirachta indica, Sitophilus zeamais, headspace-solid-phase micro-extraction, insecticidal activity, repellency

Floral fragrances of Hemerocallis L. (daylily) evaluated by headspace solid-phase microextraction with gas chromatography-mass spectrometry

ABSTRACTTraditional breeding objectives focusing on flower type and colour have resulted in the lack of floral fragrances in modern daylilies. Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to determine the contributions of floral volatiles to floral fragrances in 46 daylilies (seven species, one variety, and 38 cultivars). Thirty-seven floral volatiles were identified, including 30 terpenoids, five benzenoids, and two nitrogenous compounds. Sensory evaluation and HS-SPME-GC-MS revealed that variations in the relative emission rates and proportions of (E)-β-ocimene and linalool were mainly responsible for different fragrance patterns in Hemerocallis. The studied daylilies were grouped to six fragrance patterns: (1) intense herbaceous and pungent scent, having the highest (E)-β-ocimene emission level; (2) intense flowery and pungent scent, having medium (E)-β-ocimene and low linalool emission levels; (3) medium flowery and sweet scent, having very low (E)-β-ocimene and the highest linalool emission levels; (4) low flowery and fresh scent, having low (E)-β-ocimene and no linalool emission levels; (5) very low herbaceous and fresh scent, having very low (E)-β-ocimene and linalool emission levels; and (6) no scent, having trace amounts of floral volatiles.

Effects of deodorization on the physicochemical index and volatile compounds of purple sweet potato anthocyanins (PSPAs)

Abstract To produce high quality purple sweet potato anthocaynins (PSPAs) extract, a deodorization process was developed and its effects on the physicochemical index including total anthocyanins, total sugar and protein, soluble solids, color values, degradation index (DI), brown index (BI) and clarity were investigated. The product sensory quality was also evaluated. The volatile compounds were analysed by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC/MS). The results indicated that using AB-8 macroporous resin purification coupled with chitosan adsorption could be an effective method in deodorization of the anthocyanin crude extract from purple sweet potato. Some byproducts in the anthocyanin crude extracts, such as sugars and proteins, had been removed by about 85% and 76% respectively. Compared with the raw anthocyanin extract, the volatile substances in the final product of PSPAs were changed and the unpleasant characteristic odors, such as some alcohols, aldehydes, organic acids and alkanes, were decreased. However, the product yield was also decreased by about 26% after the deodorization process.

Characterization of interphase volatile compounds in Chinese Luzhou-flavor liquor fermentation cellar analyzed by head space-solid phase micro extraction coupled with gas chromatography mass spectrometry (HS-SPME/GC/MS)

This study aimed to investigate volatile compounds characteristics of Pit mud (PM), Zaopei (ZP), Huangshui (HS) in Chinese Luzhou-flavor liquor fermentation cellar by HS-SPME/GC/MS. Results indicated that pit age and spatial position had a stronger effect on volatiles than physicochemical properties. A total of 59 volatiles had been identified, and phenylethyl alcohol, butyric acid, pentanoic acid, hexanoic acid, heptanoic acid, ethyl lactate, ethyl hexanoate, ethyl hexadecanoate, ethyl linoleate and ethyl elaidate were dominant, accounting for roughly 66.30%. Additionally, the total level of volatiles significantly increased from upper layer (U) to under layer (D), except for 2-year-MPM and 40-year-MZP, and 40-year-DPM (834.14 mg/kg) had the highest content. PCA explanation plane primarily revealed the main differentiation based on their loading plot values. Results of PLS-DA showed 4-methylphenol and gamma-nonanolactone were correlated with 2-year-PM. In addition to ethyl phenylacetate, ethyl hexanoate, furfuryl hexanoate, ethyl nonanoate, perhydrofarnesyl acetone and 2-acetyl furan were associated with 40-year-PM. Isoamyl hexanoate, octyl octanoate, benzaldehyde and 2-nonenal were with 10-year-PM. 3-methyl-1-butanol, ethyl lactate, ethyl hydrocinnamate and 3-furancarboxaldehyde were related to 2-year-ZP, while ethyl decanoate and ethyl linolenate were relevant to 10-year-ZP. No specific compounds for 40-year-ZP and HS samples were found.

Evolution of Volatile Sulfur Compounds during Wine Fermentation.

Volatile sulfur compounds (VSCs) play a significant role in the aroma of foods and beverages. With very low sensory thresholds and strong unpleasant aromas, most VSCs are considered to have a negative impact on wine quality. In this study, headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS) was used to analyze the time course of the biosynthesis of 12 VSCs formed during wine fermentation. Two different strains of Saccharomyces cerevisiae, the laboratory strain BY4743 and a commercial strain, F15, were assessed using two media: synthetic grape media and Sauvignon Blanc juice. Seven VSCs were detected above background, with three rising above their sensory thresholds. The data revealed remarkable differences in the timing and evolution of production during fermentation, with a transient spike in methanethiol production early during anaerobic growth. Heavier VSCs such as benzothiazole and S-ethyl thioacetate were produced at a steady rate throughout grape juice fermentation, whereas others, such as diethyl sulfide, appear toward the very end of the winemaking process. The results also demonstrate significant differences between yeast strains and fermentation media.

Lichenysin, a cyclooctapeptide occurring in Chinese liquor jiannanchun reduced the headspace concentration of phenolic off-flavors via hydrogen-bond interactions.

Nonvolatile compounds play important roles in the quality of alcoholic beverages. In our previous work, a type of cyclooctapeptide lichenysin was newly identified in Chinese strong-aroma type liquor. In this work, it was found that lichenysin could selectively affect aroma volatility in strong-aroma type (Jiannanchun) liquor. Interaction of lichenysin and volatile phenolic compounds (off-odors in strong-aroma type liquor) was characterized using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). HS-SPME results indicated that lichenysin very efficiently suppressed the volatility of phenolic compounds by 36-48% (P < 0.05). Thermodynamic analysis showed that the binding process was mainly mediated by hydrogen bonding. Furthermore, the mixture of lichenysin and 4-ethylguaiacol revealed intermolecular cross peaks between the aH (Val) of lichenysin and the 1H of 4-ethylguaiacol, by using nuclear Overhauser effect spectroscopy. This study will help to further understand the interaction mechanisms between flavor and nonvolatile matrix components in Chinese liquors.

Development of a novel method for detection ofClostridium difficileusingHS‐SPME‐GC‐MS

A novel method has been developed that allows successful differentiation between Clostridium difficile culture-positive and culture-negative stool samples based on volatile organic compound (VOC) evolution and detection by headspace solid-phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME-GC-MS). The method is based on the activation of p-hydroxyphenylacetate decarboxylase produced by Cl. difficile and the detection of a specific VOC, that is 2-fluoro-4-methylphenol from an enzyme substrate. In addition, other VOCs were good indicators for Cl. difficile, that is isocaproic acid and p-cresol, although they could not be used alone for identification purposes. One hundred stool samples were tested, of which 77 were positive by culture. Detection using HS-SPME-GC-MS allowed confirmation of the presence of Cl. difficile within 18 h with a sensitivity and specificity of 83·1 and 100%, respectively. It is recommended that this new approach could be used alongside conventional methods for Cl. difficile detection, including toxin detection methods, which would allow any false-negative results to be eliminated. The ability to identify Cl. difficile-positive stool samples by the analysis of VOCs could allow the development of a VOC detection device which could allow rapid diagnosis of disease and hence prompt treatment with appropriate antibiotics.

Comparative Analysis of the Aroma Compounds of Muscat Hamburg Dry White Wines from Different Wine Regions in China

The aroma compoumds of Muscat Hamburg dry white wines from three different wine regions, made with the same brewing technology, were determined by head space solid phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME-GC/MS), with grapes harvested in 2010 from Tianjin Hangu, Heibei Changli and Shandong Pingdu regions as raw materials. Total 58 volatile compounds were identified and 23 componds were quantified. The results show that the wines from Hangu regions contained relatively high levels of terpenes and esters, and lower contents of higher alcohols,which contributed to the wines rich floral and fruity aromas and sweet, musky flavors.

Yeast strain affects 3-isopropyl-2-methoxypyrazine concentration and sensory profile in Cabernet Sauvignon wine

Background and Aims: 3-Isopropyl-2-methoxypyrazine (IPMP) is both a grape- and insect-derived trace compound found in wine that can contribute green characters. There has been renewed interest in examining how wine IPMP concentrations can be modulated due to recent concerns regarding ladybug taint � an off-flavour from IPMP extracted from Harmonia axyridis (Pallas) (multicoloured Asian lady beetle). This study sought to determine the influence of commercial Saccharomyces yeast strains on IPMP concentration in Cabernet Sauvignon wines and to describe their sensory impact. Methods and Results: Rehydrated juice from Cabernet Sauvignon concentrate was spiked with 30 ng/L IPMP and fermented in triplicate by yeast strains Lalvin BM45, Lalvin EC1118, Lalvin ICV-D21 or Lalvin ICV-D80. IPMP concentration was determined using headspace solid-phase micro-extraction coupled with gas chromatography mass spectrometry (HS-SPME-GC-MS), and was unchanged from juice levels in wine fermented by EC1118, Lalvin D21 and Lalvin D80 but increased by 11 ng/L (29%) in wine fermented by Lalvin BM45. Yeast strains differed in their sensory impact on wine made from IPMP-spiked juice for five aroma and four flavour attributes. Conclusions: HS-SPME-GC-MS allows for sensitive measurement of IPMP that, for the first time, has demonstrated the capacity for wine yeast to affect IPMP concentration. Yeast strains demonstrate varying ability to mask green or ladybug taint characters in wine. Significance of the Study: This information should be useful in guiding selection of yeast strains for juices of high IPMP concentration, including those that are multicoloured Asian lady beetle-affected, under-ripe or from varieties with high methoxypyrazine loads such as Cabernet Sauvignon.

Concurrent quantification of light and heavy sulphur volatiles in wine by headspace solid‐phase microextraction coupled with gas chromatography/mass spectrometry

A new method based on headspace solid-phase microextraction coupled with gas chromatography/mass spectrometry (HS-SPME-GC/MS) to analyse 13 light and heavy volatile sulphur compounds in the same run was established. For the successful application of the procedure, various adsorption process parameters were optimised. In particular the nature of the adsorptive phase, the temperature, the ionic strength of the sample solutions and the equilibration time were considered. The best extraction conditions, in terms of the maximum signal obtainable for each compound, were obtained with a carboxen-polydimethylsiloxane-divinylbenzene (CAR-PDMS-DVB) 2 cm long coating fibre. The choice of suitable internal standards and the matrix effect were studied and the proposed method was validated by determining linearity, precision and accuracy, evaluating the critical, detection and quantification limits. This method is fast, sensitive and precise and easy to transfer to wine quality control. Finally, the proposed method was applied to the determination of the aforementioned sulphur compounds in 32 red and white wines.

Analyses of nitrobenzene, benzene and aniline in environmental water samples by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry

A headspace solid phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME/GC-MS) method was established for analyzing nitrobenzene, benzene and aniline in environmental water samples simultaneously. Factors affecting extraction efficiency (SPME fiber selection, acidity, temperature, salt addition, extraction time, headspace, etc) were verified. Under optimal extraction conditions, the detection limits are 0.50, 0.11 and 1.00 μg/L for nitrobenzene, benzene and aniline, respectively. The results indicate that this method is capable of making sensitive and accuracy analyses on nitrobenzene, benzene and aniline in environmental water samples.

Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS

The aim of this study was to quantify, in a single analysis, 31 volatile fermentation-derived products that contribute to the aroma of red and white wine. We developed a multi-component method based on headspace solid-phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME-GC-MS). The 31 volatile compounds analysed include ethyl esters, acetates, acids and alcohols. Although these compounds have a range of functional groups, chemical properties, volatilities, affinities for the SPME fibre, and are found in wine at various concentrations, the accuracy of the analysis was achieved with the use of polydeuterated internal standards for stable isotope dilution analyses (SIDA). Nine of the labelled standards were commercially available, while 22 were synthesised. The method was validated by a series of duplicate spiked standard additions to model, white and red wine matrices over the concentration range relevant for each compound in wine. This demonstrated that the appropriate use of SIDA helped to account for matrix effects, for instance potential sources of variation such as the relative response to the MS detector, ionic strength, ethanol content and pH of different wine matrices. The resultant calibration functions had correlation coefficients (R(2)) ranging from 0.995 to 1.000. Each compound could be quantified at levels below its aroma threshold in wine. Relative standard deviations were all <5%. The method was optimised for the best compromise (over the 31 compounds) of wine dilution factor, level of sodium chloride addition, SPME fibre, SPME temperature, SPME time, GC column and MS conditions. Confirmation of identity was achieved by retention time and peak shape, and measurement of at least three ions for each analyte and internal standard with the MS operating in selected ion monitoring mode to facilitate more precise quantitation with a high sampling rate. The method is a valuable research tool with many relevant applications. A novel method for the combined chiral separation and SIDA quantification of 2- and 3-methylbutanoic acid is also demonstrated.

Quality assessment of Flos Chrysanthemi Indici from different growing areas in China by solid-phase microextraction-gas chromatography-mass spectrometry

Flos Chrysanthemi Indici is a common traditional Chinese medicine (TCM). In this paper, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was developed for quality assessment of Flos Chrysanthemi Indici from different growing areas in China. SPME parameters such as extraction fibers, extraction temperature, extraction time and sample mass were investigated to achieve identical results to those obtained by the steam distillation (SD). The selected SPME conditions were as follows: SPME fiber coated with 65-μm PDMS/DVB, extraction temperature of 60 °C, extraction time of 30 min and sample mass of 1.0 g. Furthermore, four active compounds (eucalyptol, camphor, borneol and bornyl acetate) presented in the TCM were applied to evaluating the quality of Flos Chrysanthemi Indici from 20 various areas. The quality assessment was successfully performed to compare the similarity value ( S ) between different sample vector of Flos Chrysanthemi Indici and the standard profile vector (SPV). The results showed that the proposed HS-SPME-GC-MS was an alternative technique for quality assessment of Flos Chrysanthemi Indici samples.

Quality assessment of Flos Chrysanthemi Indici from different growing areas in China by solid-phase microextraction-gas chromatography-mass spectrometry

Flos Chrysanthemi Indici is a common traditional Chinese medicine (TCM). In this paper, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was developed for quality assessment of Flos Chrysanthemi Indici from different growing areas in China. SPME parameters such as extraction fibers, extraction temperature, extraction time and sample mass were investigated to achieve identical results to those obtained by the steam distillation (SD). The selected SPME conditions were as follows: SPME fiber coated with 65-μm PDMS/DVB, extraction temperature of 60 °C, extraction time of 30 min and sample mass of 1.0 g. Furthermore, four active compounds (eucalyptol, camphor, borneol and bornyl acetate) presented in the TCM were applied to evaluating the quality of Flos Chrysanthemi Indici from 20 various areas. The quality assessment was successfully performed to compare the similarity value ( S) between different sample vector of Flos Chrysanthemi Indici and the standard profile vector (SPV). The results showed that the proposed HS-SPME-GC-MS was an alternative technique for quality assessment of Flos Chrysanthemi Indici samples.

Solid-Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry Analysis of the Volatile Components of Flos Chrysanthemi indici in Different Growing Areas

Headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) has been applied to the determination of the volatile compounds of a common traditional Chinese medicine , Flos Chrysanthemi indici. Twenty-six compounds were identified by the present method, which are similar to the results from steam distillation. Difference in analysis from ten growing areas was found to be in their relative content and total concentrations. Four active compounds (cineole, 3-thujanone, borneol and bornyl acetate) were applied to the evaluation of the quality of Flos Chrysanthemi indici from different areas. By comparing their peak areas, it was found that Flos Chrysanthemi indici with the best quality was from Hangzhou in China. These results show that HS-SPME-GC-MS is a simple, rapid and solvent-free method for the analysis of the volatile compounds in this material and a potential tool for its quality assurance.