High Sensitivity Analysis of White Wine Aroma Components Using ITEX DHS

GC-MS is used for the analysis of aroma components in foods and beverages and the SPME (solid-phase microextraction) and HS (headspace extraction) methods are used for sample introduction. 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 HS method by enriching headspace components contained in a vial into an adsorbent-filled syringe. In the analysis of wine aroma components, ITEX DHS enabled high enrichment and analysis of aroma components compared to the conventional HS method.