Development of a stir bar sorptive extraction method coupled to gas chromatography-mass spectrometry for the analysis of volatile compounds in Sherry brandy

Delgado, Rafael Comino; Durán, Enrique; Castro, Remedios; Natera, Ramón; Barroso, Carmelo Garcı́a

doi:10.1016/j.aca.2010.05.015

Cited by 40 publications

(22 citation statements)

References 27 publications

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“…The repeatability of the same twister is generally higher than the intertwister repeatability. These repeatability and reproducibility values are similar to those already found in other types of wines by using other methodologies such as SPME as well as those obtained using SBSE with other matrices …”

Section: Resultssupporting

confidence: 88%

“…The values of LOD and LOQ obtained were similar to those found using other methodologies such as solid-phase micro extraction (SPME) 26 and also to those found using SBSE with other matrices. 22,27 These limits were calculated using: where S a is the SD of the intercept and b is the slope of the line.…”

Section: Validation Of the Sbse Methodologymentioning

confidence: 99%

“…These repeatability and reproducibility values are similar to those already found in other types of wines by using other methodologies such as SPME 26,28 as well as those obtained using SBSE with other matrices. 22,27 Determination of volatile compounds The volatile compounds studied were determined in all the samples. Table 3 shows the results of the samples obtained at the different sampling points in time (weeks).…”

Section: Validation Of the Sbse Methodologymentioning

confidence: 99%

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Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine

et al. 2020

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BACKGROUND The present study investigated the volatile composition of a Pedro Ximénez sweet wine that had been aged in barrels made of different types of wood (Spanish oak, French oak, American oak and chestnut) and subjected to different degrees of toasting (medium toasting and intense toasting). The analyses were carried out using stir bar sorptive extraction gas chromatography–mass spectrometry after validation of the matrix in this case. RESULTS Good values of linearity, precision, limits of detection and limits of quantification were obtained for the 36 compounds studied, six of which were identified for the first time in Pedro Ximénez (propyl acetate, cis‐3‐hexenyl acetate, benzyl acetate, guaiacol, trans‐whiskeylactone and 4‐ethylguaiacol). The volatile composition of the samples varied as the ageing process progressed, and higher volatile concentrations were obtained in samples aged in barrels that had been intensely toasted compared to in those with medium toasting. A multivariate statistical study allowed the samples to be correctly classified according to ageing time, wood toasting and the type of wood used for ageing. CONCLUSION The organoleptic analysis performed on the Pedro Ximénez sweet wine samples resulted in differences between the wines aged in the different types of wood during the early weeks of ageing, and scarce differences towards the end of the study period. At the end of the process, all of the wines were better valued and wines aged in medium toasted barrels were the best rated by the panel of judges for all four woods under investigation. This fact could indicate the suitability of alternative woods for the ageing of Pedro Ximénez sweet wines. © 2020 Society of Chemical Industry

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Section: Resultssupporting

confidence: 88%

Section: Validation Of the Sbse Methodologymentioning

confidence: 99%

Section: Validation Of the Sbse Methodologymentioning

confidence: 99%

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Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine

et al. 2020

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“…[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.…”

Section: Extraction Of Ee-farnesol and Squalenementioning

confidence: 99%

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

Ha¹,

Shim²,

Cho³

et al. 2014

Analytical Science and Technology

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The aim of this study was to establish an analytical method for the determination of E,E-farnesol and squalene in makgeolli, which is a traditional type of Korean fermented rice wine. E,E-farnesol and squalene in makgeolli were extracted using stir bar sorptive extraction (SBSE) coupled with gas chromatography-mass spectrometry. SBSE was found to be an effective method for analyzing the E,E-farnesol and squalene levels in makgeolli. The linear dynamic range of the SBSE method for detecting E,E-farnesol and squalene ranged from 0.5 to 200 ng/mL with R 2 = 0.9974 for E,E-farnesol and 100 to 50000 ng/mL with R 2 = 0.9982 for squalene.The limit of detection and the limit of quantification using the SBSE method were 0.1 and 0.5 ng/mL for E,Efarnesol and 15.0 and 40.0 ng/mL for squalene, respectively. The average recoveries obtained were, quantitatively, 101-107% for E,E-farnesol and 98-103% for squalene, respectively, supporting the accuracy of the SBSE-GCMS method.요 약: 전통주류의 한가지인 막걸리 중의 기능성 성분인 E,E-farnesol과 squalene를 분석하는 방법을 확 립하였다. 막걸리에 들어있는 E,E-farnesol과 squalene은 stir bar sorptive extraction (SBSE)와 GC-MS를 사 용 분석하였다. SBSE방법은 막걸리 중의 E,E-farnesol과 squalene함량을 분석하는데 매우 효율적이었다. 이 두 성분을 SBSE법으로 분석하였을 때 E,E-farnesol은 0.5-200 ng/mL (R 2 =0.9974) 범위에서squalene은 100-50000 ng/mL (R 2 =0.9982)에서 직선성을 보였다. SBSE법으로 분석할 경우 E,E-farnesol과 squalene의 limit of detection (LOD)와 limit of quantification (LOQ)는 각각 0.1 과 0.5 ng/mL 및 15.0과 40.0 ng/mL 이 었다. SBSE법에 의한 E,E-farnesol과 squalene의 회수율은 각각101-107%와 98-103%로 정확도가 매우 높 았다.

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“…The SBSE procedure was based on prior studies with some modifications (Delgado et al, 2010). All samples with different alcohol concentrations were diluted to 11%vol, then took 10 mL sample after dilution into a 15 mL sample bottles with 2 g NaCl and 10 μL 2-Dctanol (internal standard).…”

Section: Sample Preparation With Sbsementioning

confidence: 99%

Aroma characteristics and volatile compounds of distilled Crystal grape spirits of different alcohol concentrations: wine sprits in the Shangri-La region of China

Wei¹,

Ma²,

Cao

et al. 2018

Food Sci. Technol

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Aroma composition is critical to the quality of distilled spirits while the alcohol concentration could have a great effect on the variety and content of aromatic substances. On order to clarify the effect of alcohol concentration on the formation of the aroma composition, volatile compounds in Crystal distilled grape spirits with different alcohol concentrations were analyzed using the Stir bar sorptive extraction (SBSE) technique combined with GC-MS. Characteristic aromas, principal components and odor profiles were also explored. Eighty-six compounds were identified in Crystal distilled grape spirits and 19 compounds were the same for the 4 samples with different alcohol concentrations. The species and contents of esters increased significantly along with the alcohol concentration increasing, while the acid content decreased. No significant change in the volatile alcohol and carbonyl contents was observed, and no terpene was detected in the spirits of 80%vol alcohol content. Fruity was the strongest aroma in the 6 aromatic series of odor, followed by floral and fatty. The 77%vol alcohol distilled grape spirits showed the most fragrant and balanced aroma.Keywords: alcohol; aroma; Crystal distilled grape spirits; odor; PCA.Practical Application: Omproving the quality of distilled grape spirits in high altitude areas.

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Development of a stir bar sorptive extraction method coupled to gas chromatography-mass spectrometry for the analysis of volatile compounds in Sherry brandy

Cited by 40 publications

References 27 publications

Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine

Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine

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

Aroma characteristics and volatile compounds of distilled Crystal grape spirits of different alcohol concentrations: wine sprits in the Shangri-La region of China

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