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

• Published in: Journal of Chromatography A Vol. 1167; no. 1; pp. 18 - 26
• Main Authors: Guerrero, Enrique Durán, Marín, Ramón Natera, Mejías, Remedios Castro, Barroso, Carmelo García
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 05.10.2007; Elsevier
• Subjects: Acetic Acid - analysis; Acetic Acid - chemistry; Adsorption; Aroma compounds; Biological and medical sciences; Dimethylpolysiloxanes - chemistry; extraction; Fermented food industries; food analysis; Food Contamination - analysis; Food industries; Fundamental and applied biological sciences. Psychology; Gas Chromatography-Mass Spectrometry - instrumentation; Gas Chromatography-Mass Spectrometry - methods; microextraction; odor compounds; Pentanols - standards; Reproducibility of Results; Sensitivity and Specificity; solid phase extraction; Solid phase microextraction; Solid Phase Microextraction - methods; Solid Phase Microextraction - standards; Stir bar sorptive extraction; Validation; Vinegar; volatile compounds; Volatilization; wine vinegars; Wines and vinegars; Validation; Solid phase microextraction; Stir bar sorptive extraction; Vinegar; Aroma compounds; Trace analysis; Chemical analysis; Volatile organic compound; Flame ionization detector; Chemical enrichment; Gas chromatography; Sample preparation; Aroma; Comparative study; Quantitative analysis
• ISSN: 0021-9673
• DOI: 10.1016/j.chroma.2007.08.039

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.