Solid phase extraction using new Polar Magic Chemisorber ® 1. Flavor components in red wine

Significance of the topic

Analysis of volatile polar flavor compounds in red wine is critical for understanding its aroma profile, quality control and product development in the beverage industry. Traditional solvent-based extractions can be time-consuming and may not efficiently target polar components. A rapid, solvent-free method enables more streamlined monitoring of key flavor constituents.

Objectives and study overview

This study demonstrates the application of a new Polar Magic Chemisorber MC-PEG in combination with a multi-functional pyrolyzer and thermal desorption GC/MS for targeted extraction and analysis of polar volatiles in red wine. A comparison to a nonpolar sorbent highlights the selectivity and efficiency of the MC-PEG material.

Methodology and instrumentation

• Sample preparation: Immersion of MC-PEG (PEG film 30 µm, 3.8 µL) in 5 mL red wine with 1 g NaCl, stirring at 600 rpm, 25 °C for 30 min
• Thermal desorption: Pyrolyzer temperature ramp 100–230 °C at 40 °C/min, 3 min hold; helium carrier gas sweep
• Cryo-trapping: MicroJet Cryo-Trap at head of UA-CW polyethylene glycol column (30 m × 0.25 mm i.d., 0.25 µm film)
• GC/MS conditions: Column flow 1 mL/min, split ratio 1:5, oven program 40 °C (3 min) to 250 °C (10 °C/min, 14 min)
• Instrumentation: Multi-functional Pyrolyzer (Frontier), UA-CW column, MicroJet Cryo-Trap, quadrupole mass spectrometer

Major results and discussion

The polar MC-PEG sorbent efficiently extracted a range of polar components, including glycerol, 2,3-butanediol, acetic acid, lactic acid and phenethyl alcohol, which were less prominent with the nonpolar chemisorber. Chromatographic data revealed enhanced peak intensities for polar volatiles, confirming the selectivity of the PEG-based coating. This approach allows simultaneous capture and desorption without solvent steps, reducing sample preparation time.

Benefits and practical applications

• Rapid, solvent-free extraction of polar volatiles
• Minimal sample handling and reduced contamination risk
• High sensitivity for flavor profiling and quality control
• Applicability to other liquid samples in food, beverage and environmental analysis

Future trends and potential applications

The integration of chemisorber-based SPE with online pyrolysis GC/MS could lead to fully automated workflows. Development of tailored sorbent chemistries may extend the method to targeted classes of analytes. Potential expansion includes analysis of other beverages, complex biological fluids and environmental water samples, improving throughput in routine laboratories.

Conclusion

The combination of a Polar Magic Chemisorber MC-PEG with a multi-functional pyrolyzer and thermal desorption GC/MS provides a simple, efficient and selective method for extraction and analysis of polar flavor compounds in red wine. This technique enhances analytical performance for flavor profiling and has broad potential in various liquid matrix applications.

References

• Frontier Laboratories Ltd. Multi-functional Pyrolyzer Technical Note MCA-011E
• Frontier Laboratories Ltd. Multi-functional Pyrolyzer Technical Note MCA-002E