Quantification of Volatile Compounds in Chinese Ciders by Stir Bar Sorptive Extraction (SBSE) and Gas Chromatography-Mass Spectrometry (GC-MS)

A new method for the quantification of volatile compounds in ciders was developed using stir bar sorptive extraction (SBSE) followed by gas: chromatography (GC)-mass spectrometry (MS). The optimized conditions consisted of 10 mL cider sample with NaCl addition to a final concentration of 30% (w/v) extracted by SBSE at 55 degrees C during 60 min, stirring at 1100 rpm. Under the conditions described above, the method linearity was satisfactory, with correlation coefficients (R-2) higher than 0.99 in all cases. The detection limits of this method ranged from 0.01 to 6.37 mu g/L, and quantification limits ranged from 0.03 to 21.25 mu g/L. The recoveries of analyzed compounds varied between 70.92 and 111.38%. The relative standard deviations (RSD) were all below 10%. A total of 54 volatile compounds in six samples from Chinese cider were quantified, mainly esters, alcohols, terpenoids, aromatics, and acids.