Corkiness in Wine – Trace Analysis of 2,4,6-Trichloroanisole by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS

Abstract

2,4,6-Trichloroanisole (TCA) is well known as being the main cause for corkiness in wine. Its extremely low odor threshold usually mandates enrichment and concentration steps before it is available for precise quantitation. This paper describes the applicability of a recently developed, novel and simple approach for sorptive extraction of organic compounds from aqueous samples for the determination of 2,4,6-Trichloroanisole in wine without the necessity of any classical sample preparation. Calibration curves will show linear responses over more than three magnitudes down to 10 ng/L in full scan and below 1 ng/L in selected ion monitoring.