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

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

SUBMITTER: Zhang P 

PROVIDER: S-EPMC7502039 | biostudies-literature | 2020 Sep

REPOSITORIES: biostudies-literature