SOLID PHASE MICROEXTRACTION (SPME) FOR EVALUATING THE SENSORY QUALITY OF SUGAR

摘要

Refined cane and beet sugars may still contain trace levels of some undesirable off-odors, which diminish the value of the commodity and limit its use. This research describes methodology for detecting the presence of short chain fatty acids, which have been linked to the off-flavor compounds in sugar. Although not the sole cause of the problem, their presence at trace levels indicates possible problems and their presence at higher concentrations are problematic. Headspace analysis was performed employing solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The analytical parameters of incubation temperature, moisture content, and SPME fiber phase were optimized based on the recovery of butyric acid. The addition of water resulted in the decrease in the recovery of the short chain fatty acids. A quantitative method was developed for butyric acid based on a calibration curve developed from direct liquid injections of standards into the GC.