Aroma Component Analysis Using Trapped Headspace (THS) Sampling

User Benefits

- An electrically-cooled focusing trap enables higher analyte concentrations and analysis of a wider range of low-boiling-point and high-boiling-point components in a single analysis and shorter time. - More than 20 times more sensitive than static headspace analysis. - User can switch between “Trap Mode” and “Loop Mode” according to the concentration of the sample.

Introduction

Multipurpose autosamplers are often used to concentrate samples for aroma component analysis, but these autosamplers have issues such as high procurement cost and complex operation and maintenance. The HS-20 NX Trap is a trap headspace sampler with an electrically-cooled trap built into a headspace sampler used for water quality testing and other applications, and is cheaper and simpler to operate than multipurpose autosamplers. Running the HS-20 NX Trap in “Loop Mode” uses static headspace (SHS) sampling to extract 1 mL of headspace, while running in “Trap Mode” uses trapped headspace (THS) sampling to extract approx. 90 % of vial headspace (approx. 18 mL of a 20 mL vial with a solid sample). This increased extraction allows for easy detection and qualitative analysis of not just major components, but components in small quantities that also affect the overall aroma. The electrically-cooled trap can be cooled to temperatures below ambient to prevent reduced yields of low-boiling-point components. This article compares using SHS sampling and THS sampling to analyze aroma components in food and spice.

September 24, 2021 GMT