Stir bar sorptive extraction of volatile compounds in vinegar: Validation study and comparison with solid phase microextraction

Abstract

Stir bar sorptive extraction was evaluated for analysing volatiles in vinegar. The procedure developed shows detection and quantitation limits, and linear ranges adequate for analysing this type of compounds. The accuracy obtained was close to 100%, with repeatability values lower than 13%. The extraction efficiency is inversely affected by the acetic acid content. Although the absolute areas decrease, the compound area/internal standard area ratio remains constant, so for quantitative analysis, the acetic acid concentration does not affect the analytical data. The method was compared with a previous SPME method. Similar performance characteristics were obtained for both methodologies, with lower detection and quantitation limits and better repeatability reproducibility values for SBSE. Both analytical methods were used to analyse a variety of vinegars. The results obtained from both methods were in agreement.

Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel

“…The concentration of propionic acid of SAV ranged from 60.5 to 302.3 mgL −1 . The contents of butanoic acid (3.5-229 mgL −1 ), 3-methylbutanoic acid (13.4-48.0 mgL −1 ) and hexanoic acid (0.1-5.7 mgL −1 ) were close to those in sherry vinegar determined by GC-MS (Guerrero et al 2007). The other four organic acids were non-volatile, which were lactic acid, succinic acid, tartaric acid and citric acid.…”

“…The concentration of acetoin in SAV was 686.84-4036.59 mgL −1 . Similarly, it has been found ranged from 265.29 mgL −1 to 1326.9 mgL −1 in sherry vinegar and balsamic vinegar (Guerrero et al 2007). The content of phenylethyl alcohol in SAV ranged from 14.5 to 39.0 mgL −1 which was similar to sherry vinegar (Natera Marín et al 2002).…”

“…b The reproducibility expressed as RSD of the area ratios for all the identified volatile compounds in one sample (spiked at 10μgL −1 ) over 2-week period c Recovery rate is calculated based on two standard addition levels, namely low and high stir bar extraction (Andujar-Ortiz et al 2009;Guerrero et al 2007). This was mainly because of low efficiency of fiber extraction and low response of GC-MS of acetoin.…”

“…The matrix-marched calibration curve is built in real sample or model system rather than pure solution in order to compensate matrix effect of SPME. In terms of vinegar, acetic acid is the major reason of matrix effect (Guerrero et al 2007). Consequently, the determination of some volatile compounds in vinegar, such as acetoin, was not accuracy enough in previous studies, which did not use matrix-matched calibration curve to minimize matrix effect (Natera Marín et al 2002).…”

Flying the Fly: Long-range Flight Behavior of Drosophila melanogaster to Attractive Odors

“…Three known ligands of D. melanogaster olfactory receptor neurons, acetoin, ethyl acetate, and 2-phenyl ethanol (Stensmyr et al 2003;Hallem and Carlson 2006;De Bruyne and Baker 2008), were also found in vinegar headspace (Table 2; Cocchi et al 2008;Guerrero et al 2007). They were tested as single compounds and in blends, at the release rate found in vinegar headspace.…”