Comparison of Four Immersion Extraction Techniques Using the GERSTEL Twister® and TF-SPME Devices to Determine Analytes Found in Hard Seltzer Flavors

Abstract

Keywords

Hard seltzer, flavor profile, Twister®, TF-SPME, GC-MS,  MPS LabWorks Platform

 

Abstract

In this study, four immersion extraction techniques using the GERSTEL PDMS Twister® and PDMS/HLB TF-SPME devices were compared for their efficacy in extracting a broad range of flavor compounds in hard seltzer beverages. A variety of hard seltzer flavors were analyzed including black cherry, watermelon, and grapefruit. Relevant flavor analyte peak areas were integrated at their respective base peak ions. Peak areas were compared between extraction techniques to determine which method was most efficient in recovering flavor analytes found in the three flavored hard seltzers. The Log KO/W values of the compounds found in the seltzers ranged from 0.33 to 4.57. The GERSTEL Cooled Injection System (CIS 4) PTV type GC inlet is used in combination with the Thermal Desorption Unit (TDU 2) for the automated desorption of the extraction devices. This technique allows for simultaneous desorption of the extraction devices in one TDU 2 tube thus eliminating the need for stacking multiple samples to increase mass on column. It was found that simultaneous extraction provided the best results, extracting and identifying 120 compounds.