Abstract
A solid-phase microextraction (SPME) headspace sampling technique has been applied to the gas chromatographic (GC) analysis of fruit-flavored malt beverages. The procedure provides an alternative to direct headspace, solvent extraction, and purge and trap methods for the monitoring of volatile components. The sampling technique is readily adapted to most capillary gas chromatographic systems with flame ionization detectors (FID). Over 40 components were identified by mass spectroscopy (MS) and monitored by GC-FID to evaluate 14 products containing raspberry, cherry, apple, and apricot flavors. Control of sample temperature and volume as well as SPME fiber position were important factors in obtaining consistent responses required for quantitation. Further application of this technique to monitor volatiles in unflavored beers and malt beverages is apparent.
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