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sample preparation	derivatization procedure: Add 100 µL of PFBOA solution (6 g/L) to 10 mL of deionized water in a 20 mL glass vial and seal. (Insert the PDMS/DVB SPME fiber in the headspace of the PFBOA solution for 10 min at 50 °C.)
sample/matrix	10 mL of degassed beer, 3.5 gm sodium chloride in 20 mL vial
desorption process	0.10 min, 250 °C
extraction	60 min, headspace, 50 °C, agitation (5 min on, 30 min off)
SPME fiber	PDMS-DVB, 23 guage, 65 µm, Auto, Pk/3 (57345-U)
column	SLB-5ms, 30 m x 0.25 mm I.D., 0.50 µm (28473-U)
oven	40 °C, 7 °C/min to 250 °C (14 min)
carrier gas	helium, 1.1 mL/min
sample	Beer
injection	splitless
liner	0.75 mm I.D. SPME liner
inj. temp.	250 °C
detector	MSD, SIM
MSD interface	275 °C

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Analysis Note	The formation of aldehydes is a major contributor to the deterioration in flavor or "staling" of beer upon storage. Research indicates that the source of these aldehydes is the type of malt used and quality of the wort produced during the brewing process. This application illustrates the use of SPME to extract aldehydes from beer, followed by on-fiber derivatization with 0-(2,3,4,5,6- pentafluorobenzyl)hydroxylamine hydrochloride (PFBOA). The aldehydes are then analyzed by GC/MS-SIM as their corresponding PFBOA derivatives. The aldehydes exist as geometric isomers, resulting in two derivatives for each. In the case of several of the analytes, these two derivatives were resolved chromatographically.
Categories	Analytical Chromatography, Food & Beverage Analysis, SPME Applications, GC Applications, Foods, Flavors & Fragrances, Beverage Testing, Aldehydes, Beer, Wine, and Spirits, Beer
Featured Industry	Food and Beverages
Legal Information	SLB is a registered trademark of Sigma-Aldrich Co. LLC
Other Notes	Complementary products: \r\nSyringes \r\nVials \r\nGas Purification and Gas Management \r\nInlet Liners, Glass Wool, and Specialized Hand Tools \r\nSepta and Specialized Hand Tools \r\nColumn Ferrules, Nuts, and Specialized Hand Tools
suitability	application for SPME, application for GC

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