Systematic investigation into matrix effect compensation in the GC-MS analysis of flavor components using analyte...

Accurate quantitative analysis of flavor components is critical to eusuring product quality and safety. Matrix effects (MEs) in gas chromatography (GC) analysis frequently leads to a low sensitivity and inaccurate quantitation. This study first analyzed the MEs of 32 representative flavor components that cover the volatility range of GC-amenable analytes. The results revealed that flavor components with high boiling points, polar groups, or at low concentrations were particularly susceptible to MEs. The compensatory effects of 23 potential APs on MEs were evaluated, and the impacts of retention time (t_R), hydrogen bonding capability, and concentration of APs on their compensatory effects were explored. The results indicated that a broader t_R coverage rate and stronger hydrogen bonding capability led to better enhancement, while increasing AP concentration improved analyte peak intensity. However, similar t_R, strong hydrogen bond capability or high AP concentration could also introduce negative effects, such as interference, insolubility, t_R shift or peak distortion. Based on a comprehensive assessment of both positive and negative effects, a suitable AP combination of malic acid +1,2-tetradecanediol (both at 1 mg/mL) was developed to compensate the MEs across more analytes. After adding the combination, significant improvements were observed in the linearity, limit of quantitation (5.0-96.0 ng/mL), and recovery rate (89.3-120.5 %) of the method. This study comprehensively considered factors including the solubility, interference, protective effect of the agents, providing an efficient strategy for developing potential APs. This strategy holds broad application prospects in various fields, such as foods, beverages, cosmetics and more.