Headspace solid-phase microextraction analysis of aroma compounds in vinegar: Validation study

Headspace solid-phase microextraction (HS-SPME) was evaluated for analysing aromatic compounds in vinegar. The fibre used (a Carboxen–polydimethylsiloxane fibre), and the analytical conditions had been optimised in a previous work. The HS-SPME procedure developed shows detection and quantitation lim...

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Veröffentlicht in:	Journal of Chromatography A 2002-08, Vol.967 (2), p.261-267
Hauptverfasser:	NATERA MARIN, Ramon, CASTRO MEJIAS, Remedios, GARCIA MORENO, Ma. De, GARCIA ROWE, Fernando, GARCIA BARROSO, Carmelo
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetic Acid - chemistry Aroma compounds Biological and medical sciences Fermented food industries Food industries Fundamental and applied biological sciences. Psychology Reproducibility of Results Sensitivity and Specificity Wines and vinegars
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Zusammenfassung:	Headspace solid-phase microextraction (HS-SPME) was evaluated for analysing aromatic compounds in vinegar. The fibre used (a Carboxen–polydimethylsiloxane fibre), and the analytical conditions had been optimised in a previous work. The HS-SPME procedure developed shows detection and quantitation limits, and linear ranges adequate for analysing this type of compounds. The recoveries obtained were close to 100%, with repeatability values lower than 20%. However, considerable differences have been detected between different fibres. The method was applied to a variety of Sherry wine vinegars.
ISSN:	0021-9673
DOI:	10.1016/S0021-9673(02)00786-0