| Title: | Exploring the volatile profile of whiskey samples using solid-phase microextraction Arrow and comprehensive two-dimensional gas chromatography-mass spectrometry |
| Author(s): | Ferracane A; Manousi N; Tranchida PQ; Zachariadis GA; Mondello L; Rosenberg E; |
| Address: | "Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy; Institute of Chemical Technology and Analytics, Vienna University of Technology, Getreidemarkt 9/164, Vienna 1060, Austria. Institute of Chemical Technology and Analytics, Vienna University of Technology, Getreidemarkt 9/164, Vienna 1060, Austria; Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece. Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy. Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece. Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy; Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy; Department of Sciences and Technologies for Human and Environment, University Campus Bio-Medico of Rome, Rome, Italy. Institute of Chemical Technology and Analytics, Vienna University of Technology, Getreidemarkt 9/164, Vienna 1060, Austria. Electronic address: erosen@mail.zserv.tuwien.ac.at" |
| DOI: | 10.1016/j.chroma.2022.463241 |
| ISSN/ISBN: | 1873-3778 (Electronic) 0021-9673 (Linking) |
| Abstract: | "We present a novel sample preparation method for the extraction and preconcentration of volatile organic compounds from whiskey samples prior to their determination by comprehensive two-dimensional gas chromatography (GC x GC) coupled to mass spectrometry (MS). Sample preparation of the volatile compounds, important for the organoleptic characteristics of different whiskeys and their acceptance and liking by the consumers, is based on the use of the solid-phase microextraction (SPME) Arrow. After optimization, the proposed method was compared with conventional SPME regarding the analysis of different types of whiskey (i.e., Irish whiskey, single malt Scotch whiskey and blended Scotch whiskey) and was shown to exhibit an up to a factor of six higher sensitivity and better repeatability by a factor of up to five, depending on the compound class. A total of 167 volatile organic compounds, including terpenes, alcohols, esters, carboxylic acids, ketones, were tentatively-identified using the SPME Arrow technique, while a significantly lower number of compounds (126) were determined by means of conventional SPME. SPME Arrow combined with GC x GC-MS was demonstrated to be a powerful analytical tool for the exploration of the volatile profile of complex samples, allowing to identify differences in important flavour compounds for the three different types of whiskey investigated" |
| Keywords: | Alcoholic Beverages/analysis Alcohols/analysis Gas Chromatography-Mass Spectrometry/methods *Solid Phase Microextraction/methods *Volatile Organic Compounds/analysis Comprehensive two-dimensional gas chromatography Flavour analysis Solid-phase microextrac; |
| Notes: | "MedlineFerracane, Antonio Manousi, Natalia Tranchida, Peter Q Zachariadis, George A Mondello, Luigi Rosenberg, Erwin eng Netherlands 2022/06/29 J Chromatogr A. 2022 Aug 2; 1676:463241. doi: 10.1016/j.chroma.2022.463241. Epub 2022 Jun 15" |
