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Development of the Method for Determination of Volatile Sulfur Compounds (VSCs) in Fruit Brandy with the Use of HS-SPME/GC-MS.
Molecules. 2020 Mar 09; 25(5)M

Abstract

Volatile sulfur compounds (VSCs) play an important role in the aroma profile of fermented beverages. However, because of their low concentration in samples, their analysis is difficult. The headspace solid-phase microextraction (HS-SPME) technique coupled with gas chromatography and mass spectrometry (GC-MS) is one of the methods successfully used to identify VSCs in wine and beer samples. However, this method encounters more obstacles when spirit beverages are analyzed, as the ethanol content of the matrix decreases the method sensitivity. In this work, different conditions applied during HS-SPME/GC-MS analysis, namely: ethanol concentration, salt addition, time and temperature of extraction, as well as fiber coating, were evaluated in regard to 19 sulfur compounds. The best results were obtained when 50/30 μm Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS) was used to preconcentrate the analytes from the sample at 35 °C for 30 min. The dilution of samples to 2.5% v/v ethanol and the addition of 20% w/v NaCl along with 1% EDTA significantly improves the sensitivity of extraction. The optimized method was applied to three fruit brandy samples (plum, pear, and apple) and quantification of VSCs was performed. A total of 10 compounds were identified in brandy samples and their concentration varied greatly depending on the raw material used from production. The highest concentration of identified VSCs was found in apple brandy (82 µg/L).

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Authors+Show Affiliations

Dziekońska-Kubczak U
Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland.
Pielech-Przybylska K
Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland.
Patelski P
Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland.
Balcerek M
Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland.

MeSH

Chromatography, GasDimethylpolysiloxanesFermented FoodsFruitMass SpectrometryOdorantsSolid Phase MicroextractionSulfurSulfur CompoundsVinyl Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32182852

Citation

Dziekońska-Kubczak, Urszula, et al. "Development of the Method for Determination of Volatile Sulfur Compounds (VSCs) in Fruit Brandy With the Use of HS-SPME/GC-MS." Molecules (Basel, Switzerland), vol. 25, no. 5, 2020.
Dziekońska-Kubczak U, Pielech-Przybylska K, Patelski P, et al. Development of the Method for Determination of Volatile Sulfur Compounds (VSCs) in Fruit Brandy with the Use of HS-SPME/GC-MS. Molecules. 2020;25(5).
Dziekońska-Kubczak, U., Pielech-Przybylska, K., Patelski, P., & Balcerek, M. (2020). Development of the Method for Determination of Volatile Sulfur Compounds (VSCs) in Fruit Brandy with the Use of HS-SPME/GC-MS. Molecules (Basel, Switzerland), 25(5). https://doi.org/10.3390/molecules25051232
Dziekońska-Kubczak U, et al. Development of the Method for Determination of Volatile Sulfur Compounds (VSCs) in Fruit Brandy With the Use of HS-SPME/GC-MS. Molecules. 2020 Mar 9;25(5) PubMed PMID: 32182852.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Development of the Method for Determination of Volatile Sulfur Compounds (VSCs) in Fruit Brandy with the Use of HS-SPME/GC-MS. AU - Dziekońska-Kubczak,Urszula, AU - Pielech-Przybylska,Katarzyna, AU - Patelski,Piotr, AU - Balcerek,Maria, Y1 - 2020/03/09/ PY - 2020/01/10/received PY - 2020/03/06/revised PY - 2020/03/08/accepted PY - 2020/3/19/entrez PY - 2020/3/19/pubmed PY - 2020/12/18/medline KW - GC–MS KW - HS–SPME KW - VSCs KW - fruit brandy KW - volatile sulfur compounds JF - Molecules (Basel, Switzerland) JO - Molecules VL - 25 IS - 5 N2 - Volatile sulfur compounds (VSCs) play an important role in the aroma profile of fermented beverages. However, because of their low concentration in samples, their analysis is difficult. The headspace solid-phase microextraction (HS-SPME) technique coupled with gas chromatography and mass spectrometry (GC-MS) is one of the methods successfully used to identify VSCs in wine and beer samples. However, this method encounters more obstacles when spirit beverages are analyzed, as the ethanol content of the matrix decreases the method sensitivity. In this work, different conditions applied during HS-SPME/GC-MS analysis, namely: ethanol concentration, salt addition, time and temperature of extraction, as well as fiber coating, were evaluated in regard to 19 sulfur compounds. The best results were obtained when 50/30 μm Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS) was used to preconcentrate the analytes from the sample at 35 °C for 30 min. The dilution of samples to 2.5% v/v ethanol and the addition of 20% w/v NaCl along with 1% EDTA significantly improves the sensitivity of extraction. The optimized method was applied to three fruit brandy samples (plum, pear, and apple) and quantification of VSCs was performed. A total of 10 compounds were identified in brandy samples and their concentration varied greatly depending on the raw material used from production. The highest concentration of identified VSCs was found in apple brandy (82 µg/L). SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/32182852/Development_of_the_Method_for_Determination_of_Volatile_Sulfur_Compounds__VSCs__in_Fruit_Brandy_with_the_Use_of_HS_SPME/GC_MS_ DB - PRIME DP - Unbound Medicine ER -
Grapherence [↓3 ↑19]

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