Chromatographic Determination of Triacetin, Benzyl Alcohol and 1,2-propylene glycol in Alcoholic Beverages

Abstract

Food flavorings are used to create the taste and aroma properties of products. Triacetin (E1518), benzyl alcohol (E1519), and 1,2-propylene glycol (E1520) are widely used as flavor carriers, improving the mixing of components and promoting the rapid dissolution of aromatic substances. The permissibility or prohibition of the use of flavorings in the production of specific types of food products is regulated by regulatory documentation. The insufficient development of instrumental methods for the high-precision and reliable identification of flavor carriers in alcoholic beverages served as a prerequisite for conducting research. Purpose of the study: To develop a gas chromatography-based method for the selective determination of flavor carriers in alcoholic beverages. The objects of the study were model solutions and samples of alcoholic beverages. Chromatographic analysis was performed using an Agilent 6850 gas chromatograph with flame ionization detection. ChemStation software version A.10.02 was used to record and process analytical signals. Chromatographic mass spectrometry was used as a reference method. Compound identification was performed using the NIST20 spectral library. The separation of components was carried out using an HP FAPP high-polarity capillary column. Model solutions containing triacetin, benzyl alcohol, and 1,2-propylene glycol were prepared in the range of mass concentrations of 0.5-1000.0 mg/dm³ for the selection of chromatography modes, construction of calibration graphs and calculation the metrological characteristics of the methods, reagents with a main substance content of at least 98-99% were used. As part of the new approach to determining flavor carriers, we have improved our previously developed “Methodology for determining the authenticity of vodkas and ethyl alcohol from food raw materials using gas chromatography”. Analytical calibration curves for triacetin, benzyl alcohol, and 1,2-propylene glycol demonstrated linear dependence within the range of 0.5–1000.0 mg/dm³ (peak area vs. concentration). The correlation coefficient R² was not lower than 0.99. The limit of relative measurement error at a confidence level of P=0.95 did not exceed 15%. The refined methodology demonstrated several analytical advantages, including the elimination of sample pretreatment, minimized temporal requirements, and acceptable reproducibility. To ensure metrological control of the content of flavor carriers in alcoholic beverages, certified measurement methods and standard samples are required. This study provides the foundational data for the metrological validation and certification of enhanced analytical procedures, as well as the development of certified reference materials for flavor carrier composition to ensure uniformity of measurements.