scholarly journals Possibilities of utilization of modern sample preparation methods for gas chromatographic analysis of beverages and especially beer. Part II. - Stir Bar Sorptive Extraction.

2010 ◽  
Vol 56 (10) ◽  
pp. 390-395 ◽  
Author(s):  
Tomáš HORÁK ◽  
Jiří ČULÍK ◽  
Marie JURKOVÁ ◽  
Pavel ČEJKA ◽  
Vladimír KELLNER ◽  
...  
Keyword(s):  
Sample Preparation ◽  
Chromatographic Analysis ◽  
Stir Bar Sorptive Extraction ◽  
Preparation Methods ◽  
Gas Chromatographic Analysis ◽  
Sorptive Extraction ◽  
Modern Sample ◽  
Sample Preparation Methods

scholarly journals Possibilities of Utilization of Modern Sample Preparation Methods for Gas Chromatographic Analysis of Beverages and Especially beer.

2010 ◽  
Vol 56 (9) ◽  
pp. 358-366 ◽  
Author(s):  
Tomáš HORÁK ◽  
Jiří ČULÍK ◽  
Marie JURKOVÁ ◽  
Pavel ČEJKA ◽  
Vladimír KELLNER ◽  
...  
Keyword(s):  
Sample Preparation ◽  
Chromatographic Analysis ◽  
Preparation Methods ◽  
Gas Chromatographic Analysis ◽  
Modern Sample ◽  
Sample Preparation Methods

scholarly journals On sample preparation methods for fermented beverage VOCs profiling by GCxGC-TOFMS

Metabolomics ◽  
2020 ◽  
Vol 16 (10) ◽  
Author(s):  
Penghan Zhang ◽  
Silvia Carlin ◽  
Cesare Lotti ◽  
Fulvio Mattivi ◽  
Urska Vrhovsek
Keyword(s):  
Sample Preparation ◽  
Solid Phase ◽  
White Wine ◽  
Stir Bar Sorptive Extraction ◽  
Metabolomic Analysis ◽  
Preparation Methods ◽  
Fermented Beverages ◽  
Targeted Profiling ◽  
The Impact ◽  
Sample Preparation Methods

Abstract Introduction Aromas and tastes have crucial influences on the quality of fermented beverages. The determination of aromatic compounds requires global non-targeted profiling of the volatile organic compounds (VOCs) in the beverages. However, experimental VOC profiling result depends on the chosen VOC collection method. Objectives This study aims to observe the impact of using different sample preparation techniques [dynamic headspace (DHS), vortex-assisted liquid–liquid microextraction (VALLME), multiple stir bar sorptive extraction (mSBSE), solid phase extraction (SPE), and solid phase micro-extraction (SPME)] to figure out the most suitable sample preparation protocol for profiling the VOCs from fermented beverages. Methods Five common sample preparation methods were studied with beer, cider, red wine, and white wine samples. After the sample preparation, collected VOCs were analyzed by two-dimensional gas chromatography coupled with time of flight mass spectrometry (GCxGC-TOFMS). Results GCxGC oven parameters can be optimized with the Box–Behnken surface response model and response measure on peak dispersion. Due to the unavoidable column and detector saturation during metabolomic analysis, errors may happen during mass spectrum construction. Profiling results obtained with different sample preparation methods show considerable variance. Common findings occupy a small fraction of total annotated VOCs. For known fermentative aromas, best coverage can be reached by using SPME together with SPE for beer, and VALLME for wine and cider. Conclusions GCxGC-TOFMS is a promising tool for non-targeted profiling on VOCs from fermented beverages. However, a proper data processing protocol is lacking for metabolomic analysis. Each sample preparation method has a specific profiling spectrum on VOC profiling. The coverage of the VOC metabolome can be improved by combining complementary methods.

Modern Sample Preparation Methods in Chemical Analysis

2001 ◽  
Vol 136 (3-4) ◽  
pp. 199-204 ◽  
Author(s):  
Georgis Theodoridis ◽  
I. N. Papadoyannis
Keyword(s):  
Chemical Analysis ◽  
Sample Preparation ◽  
Preparation Methods ◽  
Modern Sample ◽  
Sample Preparation Methods

Improving Sample Preparation Methods For Cannabis-Infused Edible And Topical Products

Planta Medica ◽  
2016 ◽  
Vol 82 (05) ◽  
Author(s):  
M Wilcox ◽  
M Jacyno ◽  
J Marcu ◽  
J Neal-Kababick
Keyword(s):  
Sample Preparation ◽  
Preparation Methods ◽  
Sample Preparation Methods
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