Identification of beverages and beverage stains by GC/MS using aroma components as indicators

Abstract

A method to identify brown coloured beverages or beverage stains for criminological purposes was devised using aroma components as indicators. The examined beverages comprised three brands each of beer, coffee, cola and black tea, two brands of oolong tea, and four brands of green tea. Aroma components in each sample were efficiently concentrated with a porous polymer beads column (Porapak Q) and were analyzed by gas chromatography/mass spectrometry (GC/MS) using n-octyl alcohol as the internal standard. Specific aroma components were found in each beverage and beverage stain, for example cis-terpin hydrate in cola, and thus identification of beverages or beverage stains became feasible through the detection of these specific components. The present method was applied efficiently to two practical criminological cases.

Characterization of Typical Potent Odorants in Cola-Flavored Carbonated Beverages by Aroma Extract Dilution Analysis

“…This finding was supported by the previous research which revealed that linalool has the highest FD factor in lemon-lime carbonated beverages. 14 Furthermore, the cooling note of cola could be associated with a higher level of 1,8-cineole (9). The high-potency aroma compounds were also responsible for the other aroma attributes, such as brown spice aroma from eugenol (51) or vanilla note from coumarin (56).…”

“…Despite its popularity, there are only a few studies on the flavor chemistry of cola. Cola aroma has been studied by both sensory and instrumental − techniques. Headspace volatiles of decarbonated colas were evaluated by solid-phase microextraction (SPME) and dynamic headspace analysis .…”

“…Limonene along with γ-terpinene and p -cymene were identified as the three most abundant headspace volatiles in off-flavored cola . Another study asserted that ( Z )-terpin hydrate could be used as a volatile marker to differentiate cola stains from the dark color stains caused by other beverages, including beer, coffee, black tea, Oolong tea, and green tea …”

“…7 Another study asserted that (Z)-terpin hydrate could be used as a volatile marker to differentiate cola stains from the dark color stains caused by other beverages, including beer, coffee, black tea, Oolong tea, and green tea. 9 However, the potent odorants of cola have not been reported. Gas chromatography−olfactometry (GCO), which uses the human nose as a detector of GC, was developed and applied to indicate the odorants from the complex mixture of both aroma volatiles and odorless volatiles.…”