Abstract
Headspace solid-phase microextraction (HS-SPME) was evaluated for analysing aromatic compounds in vinegar. The fibre used (a Carboxen–polydimethylsiloxane fibre), and the analytical conditions had been optimised in a previous work. The HS-SPME procedure developed shows detection and quantitation limits, and linear ranges adequate for analysing this type of compounds. The recoveries obtained were close to 100%, with repeatability values lower than 20%. However, considerable differences have been detected between different fibres. The method was applied to a variety of Sherry wine vinegars.
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