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Fractionated stir bar sorptive extraction using conventional and solvent-assisted approaches for enhanced identification capabilities of aroma compounds in beverages.

Authors
  • Ochiai, Nobuo1
  • Sasamoto, Kikuo2
  • Sasaki, Tetsuya3
  • David, Frank4
  • Sandra, Pat4
  • 1 GERSTEL K.K. 1-3-1 Nakane, Meguro-ku, Tokyo 152-0031 Japan. Electronic address: [email protected] , (Japan)
  • 2 GERSTEL K.K. 1-3-1 Nakane, Meguro-ku, Tokyo 152-0031 Japan. , (Japan)
  • 3 Industrial Research Institute of Ishikawa, 2-1, Kuratsuki, Kanazawa, Ishikawa 920-8203 Japan. , (Japan)
  • 4 Research Institute for Chromatography, President Kennedypark 26, 8500 Kortrijk, Belgium. , (Belgium)
Type
Published Article
Journal
Journal of chromatography. A
Publication Date
Sep 27, 2020
Volume
1628
Pages
461475–461475
Identifiers
DOI: 10.1016/j.chroma.2020.461475
PMID: 32822995
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

For successful profiling of aroma carriers in food samples, a highly efficient extraction method is mandatory. A two-step stir bar sorptive extraction (SBSE) approach, namely fractionated SBSE (Fr-SBSE), was developed to improve both the organoleptic and the chemical identification of aroma compounds in beverages. Fr-SBSE consists of two multi-SBSE procedures (mSBSE) performed sequentially on the same sample. The first extraction consists of a conventional mSBSE using three polydimethylsiloxane (PDMS) stir bars (1stmSBSE). This is followed by a solvent-assisted mSBSE performed on the same sample using three solvent-swollen PDMS stir bars (2nd SA-mSBSE). The 1stmSBSE mainly extracts apolar/medium polar solutes with log Kow values >2, while the 2nd SA-mSBSE mainly extracts polar solutes with log Kow values <2. After this two-step fractionation procedure, either thermal desorption (TD) or liquid desorption - large volume injection (LD-LVI), followed by GC-MS is performed on each set of three stir bars. A real-life sample of roasted green tea was used for method development. The performance of the Fr-SBSE method is further illustrated with sensory evaluations and GC-MS analysis for a stout beer sample. Compared to an extraction procedure with SA-mSBSE only, Fr-SBSE including a 1stmSBSE and a 2nd SA-mSBSE reduced co-elution of aroma compounds in the chromatograms and was capable of providing improved mass spectral quality for identification of 17 additional compounds in roasted green tea, and 12 additional compounds in stout beer, respectively. Moreover, odor description and characterization were clearly improved. Copyright © 2020. Published by Elsevier B.V.

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