Summary
Headspace solid-phase microextraction (HSSPME) coupled with gas chromatography-mass spectrometry (GC-MS) has been used to isolate volatile compounds from three different spices (basil, oregano, and bay leaves). SPME conditions were optimized before the experimental extractions, to achieve optimum recovery of the volatile compounds. Method reproducibility and linearity were evaluated. Relative standard deviations (RSD) between 1.4 and 9.3% were obtained. Typical components of the essential oils of spices and other plant materials, e.g. terpenes, hydrocarbons, and oxygenated terpenes were identified. These results indicate that headspace SPME coupled with GC-MS is an excellent method for analysis of the odors of spices.
Similar content being viewed by others
References
Guadayol, J.M.; Vaquero, T.; Escalas, A.; Caixach, J.; Rivera, J.Recent Res. Dev. Agric. Food Chem. 1998,2, 719–729.
Sides, A.; Robards, K.; Helliwell, S.Trends Anal. Chem. 2000,19, 322–329.
Guadayol, J.M.; Caixach, J.; Ribé, J.; Cabañas, J.; Rivera, J.J. Agric. Food Chem. 1997,45, 1868–1872.
Mazza, G.; Cottrell, T.J Agric. Food Chem. 1999,47, 3081–3085.
Rodríguez, A.I.; de Quirós, B.; López-Hernández, J.; González-Castro, M.J.; de la Cruz-García, C.; Simal-Lozano, J.Eur. Food Res. Technol. 2000,210, 226–230.
Zhang, Z.; Yang, M.J.; Pawliszyn J.Anal Chem. 1994,66, 844–853.
Brunton, N.P.; Cronin, D.A.; Monahan, F.J.Flavour Fragr. J. 2001,16, 294–302.
Prosen, H.; Zupancic-Kralj, L.Trends Anal. Chem. 1999,18, 272–282.
Rohloff, J.J. Agric. Food Chem. 1999,47, 3782–3786.
Sostaric, T.; Boyce, M.C.; Spickett, E.E.J. Agric. Food Chem. 2000,48, 5802–5807.
Ibáñez, E.; López-Sebastián, S.; Ramos, E.; Tabera, J.; Reglero, G.Food Chem. 1998,63, 281–286.
Augusto, F.; Pires Valente, A.L.; dos Santos Tada, E.; Regina Rivellino, S.J. Chromatogr. A 2000,873, 117–127.
An, M.; Haig, T.; Hatfield, P.J. Chromatogr. A 2001,917, 245–250.
Fernando, L.N.; Grún, I.U.Flavour Fragr. J. 2001,16, 289–293.
Roberts, D.D.; Pollien, P.; Milo, C.J. Agric. Food Chem. 2000,48, 2430–2437.
Potter, D.W.; Pawliszyn, J.J. Chromatogr. 1992,625, 247–255.
Peñalver, A.; Pocurull, E.; Borrull Marcé, R.M.Chromatographia 1999,50, 685–688.
Ligor, M.; Buszewski, B.J. Chromatogr. A 1999,847, 161–169.
Shirey, R.E.J. Chromatogr. Sci. 2000,38, 109–116.
Baritaux, O.; Richard, H.; Touche, J.; Derbesy, M.Flavour Fragr. J. 1992,7, 267–271.
Grayer, R.J.; Kite, G.C.; Goldstone, F.J.; Bryan, S.E.; Paton, A.; Putievsky, E.Phytochemistry 1996,43, 1033–1039.
Díaz-Maroto, M.C.; Pérez-Coello, M.S.; Cabezudo, M.D.J. Chromatogr. A 2002,947, 23–29.
Tucker, A.O.; Maciarello, M.J. InSpices, Herbs and Edible Fungi: Charalambous, G., Ed., Elsevier, Amsterdam, The Netherlands,1994.
Russo, M.; Galletti, G.C.; Bocchini, P.; Carnacini, A.J. Agric. Food Chem. 1998,46, 3741–3746.
Pino, J.; Borges, P.; Roncal, E.Nahrung 1993,6, 592–595.
Díaz-Maroto, M.C.; Pérez-Coello, M.S.; Cabezudo M.D., unpublished research.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Díaz-Maroto, M.C., Pérez-Coello, M.S. & Cabezudo, M.D. Headspace solid-phase microextraction analysis of volatile components of spices. Chromatographia 55, 723–728 (2002). https://doi.org/10.1007/BF02491788
Received:
Revised:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF02491788