G005293

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

suitable for GC, application for SPME

Properties

• technique(s): gas chromatography (GC): suitable; solid phase microextraction (SPME): suitable
• test parameters: sample/matrix: each analyte at 100 ng/L in a 12% ethanol solution; SPME fiber: metal fiber coated with 100 μm PDMS (57928-U); extraction: headspace, 50 °C for 30 min, with stirring; desorption process: 250 °C for 3 min; 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; inj. temp.: 250 °C; detector: GC/MS, ECD, 290 °C; carrier gas: helium, 1.5 mL/min, constant; injection: splitless/split, closed 2 min; liner: 0.75 mm I.D. SPME; sample: Wine cork
• suitability: application for SPME
• application(s): food and beverages

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.

Legal Information

SLB is a registered trademark of Merck KGaA, Darmstadt, Germany

Analyte

2,4,6-Trichloroanisole
2,4,6-Trichlorophenol (acylated)
2,3,4,6-Tetrachorophenol (acylated)
Pentachlorophenol (acylated)