|Better Living Through (Flavor) Chemistry: Vacuum Ultraviolet Spectroscopy as a New Tool for GC Analysis of Terpenes in Flavors and Fragrances
|Advanced Analysis of Food and Beverages
|Mr Alex Hodgson
Abstract Information :
Terpenes contribute greatly to our senses of smell and taste and thus are integral to industries like herb and spice producers, essential oil manufacturers, cannabis growers/distributors, breweries, and distilleries, among countless others. Current terpene analysis is done via GC-FID and GC-MS; however, since many terpenes of interest are isomers, baseline separation is required for accurate quantification, which leads to relatively long run times. Vacuum ultraviolet (VUV) spectroscopy can spectrally distinguish isomers and quantitatively deconvolve co-eluting peaks, allowing for significant chromatographic compression.
In this presentation we measure 21 mono- and sesquiterpenes with a sub 9-minute run time in a variety of samples, including essential oils, dry herbs and spices, hops, and gins. Samples are injected using both headspace and solid phase microextraction (SPME) techniques (split 2.5:1) onto a Restek Rxi-624Sil MS column at a flow rate of 4 mL/min helium. Qualitative results confirm the presence (or absence) of certain target compounds in samples, and a more comprehensive flavor/odor profile can be seen in the chromatographic "fingerprint" Quantitative data is also provided for the 21 terpenes in the various sample matrices.