Simultaneous quantification of six flavouring agents in herbal freshness gel toothpaste by gas chromatography

Abstract There are many methods reported to identify and quantify volatile compounds. Many of them are based on chromatographic techniques, such as high‐performance liquid chromatography (HPLC), gas chromatography with flame ionization detector (GC‐FID), and GC coupled with mass spectrometry (GC–MS). But among all GC‐FID and GC–MS are majorly used for the detection and quantification of volatile compounds. A new gas chromatographic method has been developed for simultaneous determination of six flavouring agents [menthol, benzyl alcohol, methyl salicylate, anethole, menthol carboxamide (WS‐3) and eugenol] in herbal freshness gel toothpaste. All six flavours were separated using a DB‐WAX (Agilent) capillary GC column (30 m × 0.25 mm × 0.25 μm) and flame ionization detector (FID). This method was validated for various parameters such as precision, linearity, accuracy, stability, robustness, limit of detection, and limit of quantification as per ICH guidelines, AOAC internationals Appendix K. All the validation parameters were found to be within acceptable limits. The method was successfully applied for the quantification of all flavouring agents in toothpaste formulations.