Comparison of effectiveness of two extraction methods: solid phase microextraction and twister stir bars for the analysis of volatile compounds in wine

Two different methods of extracting wine volatiles were compared. A standard mix was created from 25 different compounds representing 9 different major classes of wine volatile compounds. The first method analyzed was a standard Solid Phase Micro Extraction (SPME) fiber. The second was the more novel technique of utilizing Gerstel© twister stir bar sorptive extraction (SBSE) for extraction and a thermal desorption unit to desorbe the extract. The extracts were subsequently injected into a two dimensional GC coupled to a time of flight mass spectrometer (GCxGC-TOFMS) to analyze effectiveness of the extractions. The total number of detectable features from two different wine samples were compared. The stir bars exhibited 10 times as many detectable features as the SPME fiber