scholarly journals Possibilities of utilization of modern sample preparation methods for gas chromatographic analyses in beverage and namely brewing analytics. Part III. - Solid-phase microextraction and stir bar sorptive extraction in fatty acids analysis in beer.

2010 ◽  
Vol 56 (11-12) ◽  
pp. 418-422 ◽  
Author(s):  
Tomáš HORÁK ◽  
Jiří ČULÍK ◽  
Marie JURKOVÁ ◽  
Pavel ČEJKA ◽  
Vladimír KELLNER ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Sample Preparation ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Stir Bar Sorptive Extraction ◽  
Preparation Methods ◽  
Sorptive Extraction ◽  
Fatty Acids 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.

Analysis of Free Fatty Acids in Beer: Comparison of Solid-Phase Extraction, Solid-Phase Microextraction, and Stir Bar Sorptive Extraction

2009 ◽  
Vol 57 (23) ◽  
pp. 11081-11085 ◽  
Author(s):  
Tomáš Horák ◽  
Jiří Čulík ◽  
Pavel Čejka ◽  
Marie Jurková ◽  
Vladimír Kellner ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Solid Phase Extraction ◽  
Free Fatty Acids ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Stir Bar Sorptive Extraction ◽  
Phase Extraction ◽  
Sorptive Extraction

scholarly journals Comparison of an Offline SPE–GC–MS and Online HS–SPME–GC–MS Method for the Analysis of Volatile Terpenoids in Wine

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 657 ◽  
Author(s):  
Cody Williams ◽  
Astrid Buica
Keyword(s):  
Sample Preparation ◽  
Solid Phase ◽  
White Wine ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Quality ◽  
White Wines ◽  
Preparation Methods ◽  
Odor Thresholds ◽  
Spe Method ◽  
Sample Preparation Methods

The aroma profile is an important marker for wine quality. Various classes of compounds are responsible for the aroma of wine, and one such class is terpenoids. In the context of this work, a validated gas chromatography–mass spectrometry (GC–MS) method for the quantitation of terpenoids in red and white wine using headspace solid-phase microextraction (HS–SPME) and solid-phase extraction (SPE) was established. Calibrations were performed in the respective base wine using both sample preparation methods. The linearity, precision and accuracy evaluated for the respective matrices were excellent for both sample preparations. However, the HS–SPME approach was more sensitive and more accurate. For both sample preparations, the quantification limits were lower than the odor thresholds in wine. The terpenoid concentrations (µg/L) were evaluated for 13 white wines using both sample preparation methods. Importantly, the online HS–SPME approach was more sensitive than the offline SPE method. The major terpenoids identified in the white wines evaluated were linalool (0.2–63 µg/L), geraniol (nd–66 µg/L) and α-terpineol (nd–85 µg/L).

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