Solid-phase extraction method for determination of volatile compounds in traditional balsamic vinegar

Area of Science:

• Analytical Chemistry
• Food Chemistry

Background:

• Traditional balsamic vinegar (TBV) quality relies on its complex volatile compound profile.
• Accurate determination of these compounds is crucial for authenticity and quality control.

Purpose of the Study:

• To develop and optimize a solid-phase extraction (SPE) method for analyzing volatile compounds in TBV.
• To validate the method's performance for TBV analysis.

Main Methods:

• Solid-phase extraction (SPE) using LiChrolut-EN cartridges.
• Optimization of extraction parameters using a two-level factorial design and a central composite design.
• Analysis of volatile compounds in traditional balsamic vinegar samples.

Main Results:

• Optimized conditions involved diluting 7 g of TBV 1:4, washing with 5 mL water, and eluting with 10 mL dichloromethane.
• The method demonstrated adequate linear ranges, detection, and quantitation limits for TBV analysis.
• High accuracy with recoveries up to 80% and good repeatability ( < 15%) were achieved for most compounds.

Conclusions:

• The developed SPE method is suitable for the accurate determination of volatile compounds in traditional balsamic vinegar.
• The optimized method provides reliable analytical data for TBV quality assessment and can be applied to samples of different ages.