High Sensitivity Analysis of White Wine Aroma Components Using ITEX DHS

Introduction

Gas chromatograph mass spectrometers (GC-MS) capable of excellent qualitative measurements are used in the analysis of aroma components in foods and beverages. The convenient sampling methods of SPME (solid-phase microextraction) and HS (headspace extraction) are increasingly used for sample introduction. However, sample introduction methods such as these can suffer from insufficient sensitivity when analyzing some aroma components. The ITEX DHS (in-tube extraction dynamic headspace) method was developed as a new sample introduction option for the AOC-6000 Multifunctional Autosampler to address this shortcoming. ITEX DHS allows analysis at higher sensitivities compared to the conventional headspace method by enriching headspace components contained in a vial into an adsorbent-filled syringe. This article presents the results of analyzing white wine aroma components using ITEX DHS.

October 8, 2019 GMT