Validation of a LLME/GC-MS Methodology for Quantification of Volatile Compounds in Fermented Beverages

• Published in: Molecules (Basel, Switzerland) Vol. 25; no. 3; p. 621
• Main Authors: Coelho, Eduardo, Lemos, Margarida, Genisheva, Zlatina, Domingues, Lucília, Vilanova, Mar, Oliveira, José M
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 31.01.2020; MDPI
• Subjects: Alcohol; Alcohols; analytical method; Beverages; Calibration; Chemical composition; Chromatography; Esters; fermented beverages; Fermented food; Gas chromatography; gc-ms; Identification; Laboratories; Linearity; liquid-liquid microextraction; Low concentrations; Mass spectrometry; Mass spectroscopy; Methods; Phenols; Sensors; Sensory evaluation; Sensory properties; Spirits; Vinegar; Volatile compounds; GC-MS; volatile compounds; liquid-liquid microextraction; fermented beverages; analytical method
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules25030621

Knowledge of composition of beverages volatile fraction is essential for understanding their sensory attributes. Analysis of volatile compounds predominantly resorts to gas chromatography coupled with mass spectrometry (GC-MS). Often a previous concentration step is required to quantify compounds found at low concentrations. This work presents a liquid-liquid microextraction method combined with GC-MS (LLME/GC-MS) for the analysis of compounds in fermented beverages and spirits. The method was validated for a set of compounds typically found in fermented beverages comprising alcohols, esters, volatile phenols, and monoterpenic alcohols. The key requirements for validity were observed, namely linearity, sensitivity in the studied range, accuracy, and precision within the required parameters. Robustness of the method was also evaluated with satisfactory results. Thus, the proposed LLME/GC-MS method may be a useful tool for the analysis of several fermented beverages, which is easily implementable in a laboratory equipped with a GC-MS.