A simple method for concentrating volatile flavor compounds in aqueous systems using RP-HPLC

Summary Volatile flavor compounds in aqueous model systems, distillates of coffee extract and juices such as apple, tomato, pineapple and grape were adsorbed on an ODS column during HPLC and monitoring absorption at 280nm. The adsorbed volatile compounds were eluted with a small volume of ethanol. Volatile compounds in the eluates were concentrated 22 to 100 times those in the distillates. Recovery of compounds was 50–90%. Breakthrough of specific compounds such as -valerolactone, furfuryl acetate and t-2-hexenal in the model systems and several compounds in the juice distillates was detected by capillary GC. Pattern similarity calculated between the GC profiles of a juice distillate and the corresponding eluate gave a qualitative comparison. This novel and versatile method utilizing conventional RP-HPLC may be widely applicable for concentrating volatiles in aqueous systems, at levels from ppm to ppb.