Comparison of simultaneous distillation extraction and solid-phase microextraction for the determination of volatile flavor components

Traditional simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) techniques were compared for their effectiveness in the extraction of volatile flavor compounds from various mustard paste samples. Each method was used to evaluate the responses of some analytes from real samples and calibration standards in order to provide sensitivity comparisons between the two techniques. Experimental results showed traditional SDE lacked the sensitivity needed to evaluate certain flavor volatiles, such as 1,2-propanediol. Dramatic improvements in the extraction ability of the SPME fibers over the traditional SDE method were noted. Different SPME fibers were investigated to determine the selectivity of the various fibers to the different flavor compounds present in the mustard paste samples. Parameters that might affect the SPME, such as the duration of absorption and desorption, temperature of extraction, and the polarity and structure of the fiber were investigated. Of the various fibers investigated, the PDMS–DVB fiber proved to be the most desirable for these analytes.