A specific method for the simultaneous quantification of 28 esters in brandies using headspace solid-phase microextraction and gas-chromatography coupled to mass spectrometry (HS-SPME-GC-MS) was optimised and validated. First, the optimal extraction conditions were determined by using response surface methodology, which were obtained for an extraction temperature of 33 °C for 55 min and a sample dilution of 7.2 % v/v ethanol. Eight deuterated ethyl esters were used as internal standards to provide specificity for the method, which was successfully validated in terms of linearity (R2 > 0.981), repeatability (1 % < RSD < 30 %), reproducibility (1 % < RSD < 18 %), sensitivity (1.1 μg/L < LOQ < 1878 μg/L), accuracy (81 % < recovery < 118 %), and matrix effect. Then, the optimised method was tested on Spanish sherry brandies matured through the traditional dynamic ageing system of Criaderas and Solera, observing an overall decrease in...
Development of a methodology based on headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry for the analysis of esters in brandies.
J. M. Moreno-Rojas, Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo Avda, Menendez Pidal, s/n, Cordoba, 14004, Spain. E-mail firstname.lastname@example.org
Munoz-Redondo, J. M., Valcarcel-Munoz, M. J., Solana, R. R., Puertas, B., Cantos-Villar, E., Moreno-Rojas, J. M.; Development of a methodology based on headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry for the analysis of esters in brandies.. IFIS Food and Health Sciences Database 2022; doi:
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