Comparison of volatile constituents extracted from model grape juice and model wine by stir bar sorptive extraction–gas chromatography–mass spectrometry

Analysis of E,E-farnesol and squalene in makgeolli using stir bar sorptive extraction coupled with gas chromatography-mass spectrometry

“…[18][19][20] Compared with conventional techniques, SBSE has been shown to be an environmental friendly alternative due to its ease of use, high selectivity, high sensitivity and reproducibility, and short time requirement. [21][22][23] The total ion chromatogram of the semi-volatile compounds isolated from makgeolli obtained by the SBSE-TD-GCMS is shown in Fig. 1.…”

Analysis of Volatile Components of Varietal English Wines Using Stir Bar Sorptive Extraction/Gas Chromatography-Mass Spectrometry

“…After desorption and cryofocusing, the CIS-4 was programmed from −50 • C to 260 • C (20 min) at 12 • C/s to transfer the trapped aroma volatiles onto the analytical column. The TDS-2 was operated in the split mode to provide a 5:1 split ratio, as previously optimized [17]. The GC oven temperature was programmed from 40 • C (5 min) to 240 • C (20 min) by increasing the temperature at 3 • C/min, and the MS was operated in scan mode (35-300 amu).…”

“…The SBSE/GC-MS method used in this work was optimised, as described previously, using a mixture of 46 pure volatile compounds of known concentrations in a synthetic grape must medium [4], and in a corresponding synthetic wine medium containing 12.0% ethanol by volume [17]. By changing the GC injector split ratio from 20:1 for the synthetic must volatiles to 5:1 for the synthetic wine volatiles, it was possible to compensate for the decreased SBSE sensitivity caused by the presence of ethanol in the wine medium.…”

“…Subsequent SBSE and thermal desorption gas chromatography/mass spectrometry TD-GC/MS analyses (triplicate analyses for each sample) were conducted as previously optimized [4] using a 20 mL sample volume and a 5:1 injection split ratio [17].…”

“…Such a technique is stir bar sorptive extraction (SBSE) [3]. SBSE has been used to extract volatile compounds from grape juice [4][5][6][7][8][9][10] and wine [9][10][11][12][13][14][15][16][17], including wines that have had prolonged contact with oak wood, such as maturation in oak casks [12,13], and also including liquid (solvent) desorption in one case [15], as opposed to the standard thermal desorption. Similarly, SBSE has been used to extract volatile compounds from grape juice and wines of grapes to which French oak extract was applied at the ripening stage (veraison) [9,10].…”