Stir bar sorptive extraction of volatile compounds in vinegar: validation study and comparison with solid phase...

Area of Science:

• Analytical Chemistry
• Food Science

Background:

• Volatile compound analysis is crucial for food quality assessment.
• Existing methods for vinegar analysis may have limitations in sensitivity or reproducibility.

Purpose of the Study:

• To evaluate stir bar sorptive extraction (SBSE) for analyzing volatile compounds in vinegar.
• To compare the performance of SBSE with solid-phase microextraction (SPME).

Main Methods:

• SBSE method development for volatile analysis in vinegar.
• Quantification using internal standards.
• Comparison of SBSE with a previously established SPME method.
• Analysis of various vinegar samples.

Main Results:

• The developed SBSE method demonstrated adequate detection and quantitation limits, and linear ranges for volatile compounds.
• Accuracy approached 100% with repeatability below 13%.
• Acetic acid concentration inversely affected extraction efficiency but did not impact quantitative analysis due to a constant compound/internal standard area ratio.
• SBSE exhibited lower detection/quantitation limits and better repeatability/reproducibility than SPME.
• Results from both methods were in agreement across diverse vinegar samples.

Conclusions:

• SBSE is a suitable and robust technique for the quantitative analysis of volatile compounds in vinegar.
• SBSE offers advantages over SPME in terms of sensitivity and reproducibility for vinegar analysis.
• The method is reliable for quality control and characterization of vinegar products.