Keywords
Dynamic Thermal Desorption, Chinese Baijiu, Aroma, Stir Bar Sorptive Extraction (SBSE), Cooled Injection System (CIS)
Abstract
Stir bar sorptive extraction (SBSE) has been widely utilized for profiling flavor compounds across various sample matrices. This study explores the impact of the cooled injection system (CIS) method on enhancing chromatographic separation for low boiling point, high-concentration compounds, while simultaneously improving sensitivity for high boiling point, low-concentration compounds. The CIS temperature programming was optimized and compared with the split injection mode. Results demonstrate that an optimized intermediate vent temperature achieves superior resolution for low boiling point, high-concentration compounds, and enhanced response and sensitivity for high boiling point, low-concentration compounds. This approach broadens application methods, enabling improved resolution and response for compounds with varying concentrations and retention times.
