Solid phase microextraction associated with microwave assisted extraction of food products

Abstract

Abstract Veltol® (2‐methyl 3‐hydroxy 4‐pyrone) and Veltol‐Plus® (2‐ethyl 3‐hydroxy 4‐pyrone) are patented flavor ingredients in food products. Only Veltol® can occur naturally, but both Veltol® and Veltol‐Plus® are often added to food products. In order to monitor the use of these compounds in food products, lower detection limits were needed. The Solid Phase Microextraction (SPME) technique for beverages and SPME coupled with Microwave Assisted Extraction (MAE) for solid food samples were studied. The influence of the pH, salt content, SPME adsorption time, GC inlet conditions, and the conditioning of the SPME fiber were investigated. Different food products were tested including coffee, beverages, chewing gums and potato chips. The coupled MAE and SPME shows good results for solid food samples. The reproducibility of the technique was less than 13%RSD and the detection limit was 10 ppb for Veltol® and 2 ppb for Veltol‐Plus® using the SIM mode in GC/MS. The technique also shows good selectivity for the target compounds investigated in different food samples.