抄録
A method using solid-phase extraction (SPE) and GC-MS was developed for the determination of a series of polar and unstable flavor compounds: reductones, furans and volatile organic acids, in aqueous model matrices. The SPE procedures were optimized mainly on the pH-dependency of the analytes with regard to their adsorption characteristics. Good recovery of the reductones except DDMP was obtained at pH 2 and 4.5. Furan derivatives were generally recovered in high yields under the acidic to neutral pH conditions examined. All organic acids were recovered almost quantitatively at pH 2. An essentially comparable result was obtained in a model Maillard reaction mixture. In order to apply this method to alcoholic beverages, effect of the ethanol concentration on the SPE adsorption of the analytes was also investigated.
