Headspace Sorptive Extraction of Volatile Compounds in Vinegars

Researchers from the Universidad de Sevilla (Spain) used gas chromatography-mass spectrometry with headspace sorptive extraction-thermal desorption to analyze volatile compounds in wine vinegars. Quantification of the aroma compounds is difficult because of matrix complexity and low analyte concentrations. The researchers successfully validated the method and obtained low detection and quantification limits. The method reportedly allowed the researchers to determine 53 compounds in various wine vinegars, some for the first time.