Simplified Analysis of Flavor in Shiikuwasha Products Using Monolithic Silica Adsorbents "MonoTrap" and GC-MS

Flavor components in a processed tangerine product were concentrated and analyzed by GC-MS using a simplified procedure involving a MonoTrap monolithic silica adsorbent in combination with an OPTIC-4 multimode inlet. GC-MS analysis of flavor components collected from a tangerine (Citrus depressa Hayata, or shiikuwasha in Japanese) vinegar extract by the headspace method using a MonoTrap adsorbent resulted in detection of flavor components originating from the tangerine. The ability to preserve the collected flavor components by freezing the MonoTrap adsorbent presumably helped improve analysis efficiency.