TY - JOUR T1 - Determination of E,E-farnesol in Makgeolli (rice wine) using dynamic headspace sampling and stir bar sorptive extraction coupled with gas chromatography-mass spectrometry. AU - Ha,Jaeho, AU - Wang,Yiru, AU - Jang,Hyejin, AU - Seog,Homoon, AU - Chen,Xi, Y1 - 2013/07/17/ PY - 2011/11/04/received PY - 2012/08/09/revised PY - 2013/07/08/accepted PY - 2013/9/5/entrez PY - 2013/9/5/pubmed PY - 2014/2/14/medline KW - Farnesol KW - GC–MS KW - Makgeolli KW - SBSE SP - 79 EP - 86 JF - Food chemistry JO - Food Chem VL - 142 N2 - In this paper, we analysed the volatile and semi-volatile compounds, including E,E-farnesol in Makgeolli which is a traditional type of Korean fermented rice wines. Forty-one compounds including alcohols, 1-butanol-3-methyl acetate, E,E-farnesol, stearol, and phytane, were separated and quantified by dynamic headspace sampling (DHS) and stir bar sorptive extraction (SBSE) coupled with gas chromatography-mass spectrometry. SBSE has been found to be an effective method for analysing E,E-farnesol levels in Makgeolli. The experimental parameters related to the extraction efficiency of the SBSE method, such as ethanol concentration and filtration, were studied and optimised. The linear dynamic range of the SBSE method for E,E-farnesol ranged from 0.02 to 200ngml(-1) with R(2)=0.9974. The limit of detection and limit of quantification of the SBSE method were 0.02 and 0.05ngml(-1), respectively. The relative standard deviation of intra- and inter-day reproducibility was less than 6.2% and 9.9%, respectively. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24001815/Determination_of_EE_farnesol_in_Makgeolli__rice_wine__using_dynamic_headspace_sampling_and_stir_bar_sorptive_extraction_coupled_with_gas_chromatography_mass_spectrometry_ DB - PRIME DP - Unbound Medicine ER -