Fast, highly sensitive extraction of cheese volatiles using milder sampling conditions with vacuum-assisted SPME–trap and multi-step enrichment

Extraction of cheese volatiles under gentle sampling conditions that replicate human palate conditions

Using a novel method of enhancing SPME Arrow and SPME fiber extraction using specially designed ‘vacuum-assisted’ caps, this application note describes a fast, highly-sensitive extraction of cheese volatiles using gentler extraction conditions. The caps allow for vacuum conditions to be established and maintained within standard headspace vials, which reduces vapour pressure and, particularly for the less volatile species, improves the partitioning of analytes from the sample into the headspace, thereby delivering a more detailed and sensitive analysis.

This application note demonstrates how vacuum-assisted SPME analysis of cheese generates faster analyte partitioning rates and enhanced sensitivity with a detailed flavour profile that preserves food aromas, replicating human palate conditions, even when extracting at 4°C.