Determination of Volatile Compounds in Nut-Based Milk Alternative Beverages by HS-SPME Prior to GC-MS Analysis

A reliable Headspace-Solid Phase Microextraction (HS-SPME) method was developed for the determination of polar volatile components of commercial nut-based milk alternative drinks prior to Gas Chromatography–Mass Spectrometry (GC-MS) analysis. Under the optimum extraction conditions, a divinylbenzene (DVB)/Carboxen™ CAR)/polydimethylsiloxane (PDMS) fiber was used and 2 mL of sample was heated at 60 °C for 40 min under stirring, without salt addition. Ten compounds from different chemical classes (heptane, a-pinene, toluene, 2-methylpyrazine, 3-heptanone, heptanal, 2-octanone, 1-heptanol, benzaldehyde and 1-octanol) were chosen as model analytes for quantification. Limits of detection and limits of quantification were found to be 0.33–1.67 ng g(−1) and 1–5 ng g(−1), accordingly. Good linearity, precision and accuracy were obtained as well as a wide linear range. The proposed method was successfully applied to various beverages including almond milk, walnut milk, peanut milk and almond chocolate milk. More than 70 volatile compounds were detected in the different samples. Most of the detected volatiles were aldehydes, ketones and alcohols. This technique can be used for the determination of volatile compounds in nut-based beverages, to detect compositional changes during storage and technological treatment used for their production.