GC Analysis of Trichloroanisole (TCA) and Precursors on SLB®-5ms after SPME using 100 μm a PDMS Fiber

GC Analysis of Trichloroanisole (TCA) and Precursors on SLB®-5ms after SPME using 100 μm a PDMS Fiber

Conditions

sample/matrix each analyte at 100 ng/L in a 12% ethanol solution
desorption process 250 °C for 3 min
extraction headspace, 50 °C for 30 min, with stirring
SPME fiber metal fiber coated with 100 µm PDMS (57928-U)
column SLB-5ms, 30 m x 0.25 mm I.D., 0.25 µm (28471-U)
oven 50 °C (1 min), 25 °C/min to 280 °C
carrier gas helium, 1.5 mL/min, constant
sample Wine cork
injection splitless/split, closed 2 min
liner 0.75 mm I.D. SPME
inj. temp. 250 °C
detector GC/MS, ECD, 290 °C

Description

Analysis Note 2,4,6-Trichloroanisole (TCA) is a phenolic compound that, if present, gives wine an unpleasant odor often described as musty, woody, dank, and acrid. Human sensory thresholds for TCA are very low, estimated to be approximately 5 parts per trillion. Natural phenolic compounds in cork can convert into TCA when the cork is exposed to chlorine-containing bleach. TCA contamination can also derive from fungi growing on the grapes during fermentation. In this application, a 100 μm PDMS fiber was used to extract TCA from the headspace above a spiked wine sample prior to analysis by GC. The SLB-5ms GC columns provide consistently low-bleed, inert, efficient, and durable separations.
Categories Analytical Chromatography, Food & Beverage Analysis, SPME Applications, GC Applications, Foods, Flavors & Fragrances, Beverage Testing, Volatiles, Beer, Wine, and Spirits, Wine
Featured Industry Food and Beverages
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Materials

     
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