CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
Spanish National Research Council (MBG-CSIC), Salcedo, 36143 Pontevedra, Spain.
Molecules. 2020 Jan 31;25(3):621. 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.
了解饮料挥发性成分的组成对于理解其感官属性至关重要。挥发性化合物的分析主要依赖于气相色谱-质谱联用技术（GC-MS）。通常需要进行先前的浓缩步骤来定量分析低浓度下的化合物。本工作提出了一种结合 GC-MS 的液-液微萃取方法（LLME/GC-MS），用于分析发酵饮料和烈酒中的化合物。该方法针对一组通常存在于发酵饮料中的化合物进行了验证，包括醇类、酯类、挥发性酚类和单萜醇类。观察到有效性的关键要求，即线性、在所研究范围内的灵敏度、准确性和在所要求参数内的精密度。该方法的稳健性也得到了满意的评估。因此，所提出的 LLME/GC-MS 方法可能是分析多种发酵饮料的有用工具，在配备 GC-MS 的实验室中易于实施。
