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  • Title: Development of a stir bar sorptive extraction method coupled to gas chromatography-mass spectrometry for the analysis of volatile compounds in Sherry brandy.
    Author: Delgado R, Durán E, Castro R, Natera R, Barroso CG.
    Journal: Anal Chim Acta; 2010 Jul 05; 672(1-2):130-6. PubMed ID: 20579501.
    Abstract:
    Sherry brandy (Jerez, SW, Spain) is a high quality distilled beverage derived from wine. Its perceived quality depends, inter alia, on hundreds of flavour compounds. A Stir Bar Sorptive Extraction (SBSE) method coupled to gas chromatography-mass spectrometry has been developed for the analysis of volatile compounds in Sherry brandy. The optimization of the extraction procedure has been carried out using a statistical approach, based on a factorial design. The best overall analytical conditions obtained were the following: 35 mL of sample, diluted 1:1 with Milli-Q water and extraction at 1100 rpm for 100 min. The method has been successfully validated in a further stage of this work. Several performance characteristics such as calibration, linearity, precision (inter- and intra-assay), detection and quantification limits and recovery were studied. Finally, the method developed has been applied to different Sherry brandies. The results obtained show SBSE to be a suitable technique for the reliable analysis of volatile compounds in brandies.
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