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Analysis of Flavor-related Compounds from Tobacco using SPME-GC-MS
Analytical Science and Technology / Analytical Science and Technology, (P)1225-0163; (E)2288-8985
2001, v.14 no.2, pp.109-114
Park,
G., &
Lee,
S.
(2001). Analysis of Flavor-related Compounds from Tobacco using SPME-GC-MS. Analytical Science and Technology, 14(2), 109-114.
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Abstract
The flavor-related compounds contained in tobacco were analyzed by selected ion monitoring (SIM) method using headspace SPME gas chromatography-mass spectrometry(GC-MS). Flavor-related compounds were estragole pulegone, trans-anethole, safrole, piperonal, eugenol, methyleugenol, coumarin, trans-isoeugenol, trans-methyleugenol and myristicin. More than on of the flavor-related compounds were detected in the range <TEX>$0.001-1.3{\mu}g/g$</TEX> from all brands of tobacco studied. The recovery was ranged from 89.1 to 102.9% and relative standard deviation was ranged from 2.6 to 25.2%.
- keywords
- tobacco analysis, flavor, SPME, GC-MS
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