Application of solid-phase micro-extraction and comprehensive two-dimensional gas chromatography (GC×GC) for flavour analysis

Headspace solid-phase micro-extraction (HS SPME), comprehensive two-dimensional GC (GC×GC), and flame ionization detection (FID) have been examined for their suitability and compatibility for rapid sampling, separation, and detection of garlic flavour volatiles. This approach (HS-SPME-GC×GC-FID) is distinctly superior to use of one-dimensional GC, i. e., HS-SPME-GC-FID. Direct comparison of the experimental results showed that a 10–50-fold increase in sensitivity is obtained, separating power is substantially enhanced, and the peak capacity is up to ten times higher. As a consequence, much more detailed flavour analysis can be performed; this results in better information about the aroma-active compounds.