Commentary: Selected factors influencing quantitative HS-SPME analyses of volatile compounds in alcoholic beverages

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-05-27 DOI:10.1016/j.jfca.2025.107852

Henryk H. Jeleń, Martyna N. Wieczorek

引用次数: 0

Abstract

This commentary serves as an aid in HS-SPME analysis of food volatiles, particularly in alcoholic beverages, by examining key phenomena that occur when commonly used polymer-based SPME fibers are selected for analysis. Presented experiments were designed using two model compounds: 3-methyl-1-butanol and ethyl octanoate, characterized by different physicochemical properties, analyzed in an aqueous matrix containing low ethanol levels. The study explores the displacement on the SPME fiber, as well as the influence of matrix composition. Additionally, it compares adsorptive fiber coatings (CAR/DVB/PDMS) with absorptive coatings (PEG) to highlight the difference in extraction behavior. The goal of this paper was to demonstrate the source of “unexpected” results obtained during SPME extraction, and further propose some possible solutions of these challenges.

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评论：影响酒精饮料中挥发性化合物的HS-SPME定量分析的选定因素

本评论有助于HS-SPME分析食品挥发物，特别是酒精饮料中的挥发物，通过检查在选择常用聚合物基SPME纤维进行分析时发生的关键现象。本实验采用两种模型化合物：3-甲基-1-丁醇和辛酸乙酯，它们具有不同的物理化学性质，并在含有低乙醇水平的水基质中进行分析。研究了位移对SPME纤维的影响，以及基体成分的影响。此外，它还比较了吸附纤维涂层（CAR/DVB/PDMS）和吸收性涂层（PEG），以突出萃取行为的差异。本文的目的是展示在SPME提取过程中获得的“意外”结果的来源，并进一步提出一些可能的解决方案。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.