Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Gas Chromatography: Introduction01:13

Gas Chromatography: Introduction

Gas chromatography (GC) is a technique for separating and analyzing volatile compounds in a sample. Its primary purpose is to identify and quantify components in complex mixtures, making it essential in fields such as environmental analysis, pharmaceuticals, and petrochemicals. GC is also called vapor-phase chromatography (VPC) or gas-liquid partition chromatography (GLPC).
In GC,  a sample is vaporized and mixed with an inert carrier gas (the mobile phase), which transports it through a column.
Chromatographic Methods: Classification01:12

Chromatographic Methods: Classification

Chromatographic techniques are classified in three ways: the classification is based on the physical state of the stationary and mobile phases, how the mobile phase and the stationary phase contact each other, or through the chemical or physical processes that isolate the components of the sample. Typically, the mobile phase is either a liquid or gas, while the stationary phase is either a solid or a liquid layer applied to a solid surface.
Chromatographic techniques are typically named by...
Gas Chromatography–Mass Spectrometry (GC–MS)01:14

Gas Chromatography–Mass Spectrometry (GC–MS)

Gas chromatography–mass spectrometry (GC–MS) is the combination of analytical techniques of gas chromatography and mass spectrometry in a single instrument for analyzing a mixture of compounds. The gas chromatograph separates the compounds in the mixture, and the mass spectrometer analyzes each compound separately to determine the molecular masses and molecular structures.
A gas chromatograph consists of a long, narrow capillary column with a polysiloxane coating on the inner wall. The coating...
Volatilization01:10

Volatilization

Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...
Classification of Titrimetric Analysis Based on Reaction Types01:01

Classification of Titrimetric Analysis Based on Reaction Types

Titrimetric analysis in solution chemistry involves measuring the volume of solutions and is often called volumetric analysis. The standard solution of known concentration in the burette is called the titrant, whereas the solution of unknown concentration in the flask is called the analyte, or titrand. Titrimetric analyses can be classified into four types based on the reactions between the titrant and analyte.
Titrations between an acid and a base lead to neutralization reactions that form...
Gas Chromatography: Overview of Detectors01:13

Gas Chromatography: Overview of Detectors

Detectors in gas chromatography (GC) help identify and quantify the components of a mixture by translating chemical properties into measurable signals, which are displayed on a chromatogram. Detectors can be categorized into two main types: destructive and non-destructive.
A non-destructive detector allows a sample to be analyzed without altering or consuming it, meaning the sample can be collected after detection for further analysis. Examples include thermal conductivity detectors and...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Tricuspid Regurgitation and Impact of Surgical Valve Intervention in the Single Ventricle Reconstruction Trial.

Pediatric cardiology·2026
Same author

[Chronic obstructive pulmonary disease (COPD): eosinophilia and novel drug therapies].

Innere Medizin (Heidelberg, Germany)·2024
Same author

Overlapping obstructive sleep apnea and chronic obstructive pulmonary disease in patients undergoing percutaneous coronary intervention.

Clinical research in cardiology : official journal of the German Cardiac Society·2023
Same author

Pneumo news·2021
Same author

Association of proangiogenic and profibrotic serum markers with lung function and quality of life in sarcoidosis.

PloS one·2021
Same author

Raman spectroscopy for wine analyses: A comparison with near and mid infrared spectroscopy.

Talanta·2018

Related Experiment Video

Updated: Jul 8, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
05:29

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

Vinegar classification based on feature extraction and selection from headspace solid-phase microextraction/gas

C Pizarro1, I Esteban-Díez, C Sáenz-González

  • 1Department of Chemistry, University of La Rioja, C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain. consuelo.pizarro@unirioja.es

Analytica Chimica Acta
|January 22, 2008
PubMed
Summary

This study used headspace solid-phase microextraction (HS-SPME) and gas chromatography (GC) to classify vinegar types by volatile compounds. The method reliably distinguished between various vinegars, showing potential for quality control.

More Related Videos

Fruit Volatile Analysis Using an Electronic Nose
11:02

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

Chromatographic Fingerprinting by Template Matching for Data Collected by Comprehensive Two-Dimensional Gas Chromatography
10:14

Chromatographic Fingerprinting by Template Matching for Data Collected by Comprehensive Two-Dimensional Gas Chromatography

Published on: September 2, 2020

Related Experiment Videos

Last Updated: Jul 8, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
05:29

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

Fruit Volatile Analysis Using an Electronic Nose
11:02

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

Chromatographic Fingerprinting by Template Matching for Data Collected by Comprehensive Two-Dimensional Gas Chromatography
10:14

Chromatographic Fingerprinting by Template Matching for Data Collected by Comprehensive Two-Dimensional Gas Chromatography

Published on: September 2, 2020

Area of Science:

  • Analytical Chemistry
  • Food Chemistry
  • Chemometrics

Background:

  • Accurate classification of vinegar types is crucial for quality control and authenticity verification.
  • Volatile organic compounds (VOCs) are key indicators of vinegar's origin and processing.
  • Traditional methods for vinegar classification can be time-consuming and labor-intensive.

Purpose of the Study:

  • To develop and validate a rapid, reliable, and cost-effective method for classifying different vinegar types.
  • To utilize headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography (GC) and multivariate data analysis for vinegar classification.
  • To identify key volatile compounds responsible for differentiating vinegar categories.

Main Methods:

  • Headspace solid-phase microextraction (HS-SPME) for sample preparation.
  • Gas chromatography (GC) for separating volatile compounds.
  • Stepwise linear discriminant analysis (SLDA) for feature selection and classification.
  • Gas chromatography-mass spectrometry (GC-MS) for compound identification.

Main Results:

  • All vinegar samples (white/red wine, balsamic, sherry, cider) were correctly classified using the proposed method.
  • High discrimination ability was achieved with a reduced number of discriminant variables (14 for broad categories, 3 for red vs. white wine).
  • The method demonstrated high accuracy, reproducibility, and cost-efficiency through cross-validation.

Conclusions:

  • The combined HS-SPME-GC-SLDA approach offers a simple, effective, and reliable strategy for vinegar classification.
  • This methodology holds significant promise for routine applications in evaluating vinegar quality and origin.
  • The identified volatile compounds provide insights into the chemical basis for vinegar differentiation.