ISSN:
1612-1112
Keywords:
Gas chromatography
;
Semivolatile flavor compounds
;
Cinnamon
;
Solid-phase microextraction
;
Chemometric classification
Source:
Springer Online Journal Archives 1860-2000
Topics:
Chemistry and Pharmacology
Notes:
Summary The conditions which affect the reproducibility of characteristic chromatographic profiles of semivolatile compounds from true cinnamon and cassia by headspace solid-phase microextraction are determined. Optimum conditions for sample amount, vial size, temperature, sampling time, and fiber type for steady state sampling conditions are identified. Vial size was an unexpected critical parameter possibly related to the build up of internal ternal pressure during sample heating followed by expulsion of a portion of the vapor phase through the septum as it was punctured by the syringe. Gas chromatography with ion trap mass spectrometry was used to identify the major volatile compounds in cassia and true cinnamon. Reasonable semi-quantitative agreement (r 2〉0.87 and generally greater than 0.93) was observed for the major semivolatile compounds isolated by headspace solid-phase microextraction and solvent-assisted supercritical fluid extraction. The extracts isolated by solid-phase microextraction contained relatively high concentrations of terpene-type compounds in low abundance in the solvent-assisted supercritical fluid extracts, but these compounds were of little value in distinguishing the botanical origin of authentic cinnamon and cassia samples. The latter were easily distinguished by the presence of eugenol and benzyl benzoate in true cinnamon, that was absent in cassia, and the presence of coumarin and δ-cadinene, in cassia, that was either absent or in low concentration in true cinnamon. Headspace solid-phase microextraction provides a rapid and simple method for establishing the botanical origin of the principal cinnamons of commerce.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF02267695
Permalink
