Application of stir bar sorptive extraction for wine analysis

Abstract

Stir bar sorptive extraction (SBSE) coupled with gas chromatography/mass spectrometry (GC/MS) was used to analyse wine samples for three applications: flavour and compositional analysis; 2,4,6-trichloroanisole (TCA), a common off-aroma in wine; and agrochemicals. SBSE was found to be orders of magnitude more sensitive than modern conventional methodology, allowing for lower detection and quantitation levels, and improved confirmation of identity; SBSE often gave better signal to noise in scan mode than other methods in selective ion monitoring (SIM) mode. With the help of their characteristic mass spectra all agrochemicals could be identified unambiguously at concentrations of 10 microg L(-1) in wine and a further 100 constituents were detected in a Cabernet Sauvignon sample. Thus it is now possible to analyse complex samples such as wine by scan mode, with better confirmation of identity, and without sacrificing sensitivity, where previously SIM methodology had to be used.

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

“…The applications developed with SBSE have shown low detection limits and good repeatability [8,[10][11][12][13][14][15][16][17][18][19], which confirm the great potential of this technique. In a previous paper [8], the optimisation of a stir bar sorptive extraction and thermal desorption procedure coupled to capillary gas chromatography-mass spectrometry for the determination of volatile compounds in vinegar was carried out.…”

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

“…Stir bar sorptive extraction (SBSE) has recently been introduced as another sample preparation method. Because of the increased quantity of stationary phase utilized, SBSE offers increased sensitivity compared with SPME (Tredoux et al, 2008;Maggi et al, 2008;Hayasaka et al, 2003). This new method has been used for identifying the volatile compounds in Madeira wine (Alves et al, 2005) and "Terras Madeirenses" table wines (Perestrelo et al, 2009).…”

Analysis of food taints and off-flavours: a review

“…Chloroanisoles and chlorophenols in cork have been studied by Hayasaka et al, (2003) and Callejon et al, (2007), using an initial liquid-solid extraction of the corks followed by SBSE.…”