Application of headspace-solid-phase microextraction and HPLC for the analysis of the aroma volatile components of treacle and determination of its content of 5-hydroxymethylfurfural (HMF)

In this investigation, the headspace volatiles of treacle samples from three different producers were subjected to GC-MS and HPLC analysis in order to assess the variation in their aroma volatile composition and their content of 5-hydroxymethylfurfural (HMF). The volatile constituents were rich in aliphatic short chain acids, specially acetic acid, alcohols, aldehydes, ketones, and furan derivatives. The HMF content varied according to the producer from 66 mg/kg to 179 mg/kg. The present investigation is considered to be the first, which determine the volatile aroma profile and HMF content for treacle.