Utilizing SPME Arrow and GC-MS to Characterize the Aroma profile of Leading Seltzers Brands

Importance of the topic

The hard seltzer market has expanded rapidly, driven by consumer demand for refreshing beverages with distinctive flavor profiles. Precise characterization of aromatic compounds is essential for maintaining product quality, guiding new flavor development and ensuring competitive differentiation.

Study objectives and overview

This study compares two leading seltzer brands across nine flavors using headspace sampling and GC-MS analysis. The goals are to identify key volatile compounds, evaluate brand-to-brand differences and demonstrate the effectiveness of HS-SPME Arrow coupled with GC-MS for aroma profiling.

Methodology and analytical conditions

The headspace of each seltzer sample was extracted using HS-SPME Arrow at 60 °C for 10 minutes, followed by a 10-minute sampling period. Analysis was performed on a Shimadzu GCMS-QP2020 NX with the following settings: Stabilwax-MS capillary column, inlet and transfer line at 250 °C, ion source at 200 °C, helium carrier gas at 41.3 cm/s, split ratio 20:1, MS scan range 40–500 m/z.

Instrumentation Used

• HS-SPME Arrow device with DVB/CAR/PDMS fiber
• Shimadzu AOC-6000 Plus autosampler
• Shimadzu GCMS-QP2020 NX single quadrupole GC-MS
• Stabilwax-MS capillary column

Main results and discussion

Common monoterpenes and sesquiterpenes, including D-limonene, linalool, β-myrcene, geraniol and α-terpineol, were detected across all flavors, with significant variation in abundance between brands. Lemon seltzer exhibited high levels of D-limonene and linalool, plus unexpected compounds such as fenchol and caryophyllenyl alcohol. Comparative overlays of grapefruit, black cherry and lime chromatograms highlighted distinct peak patterns, reflecting brand-specific flavor formulations.

Benefits and practical application of the method

HS-SPME Arrow combined with GC-MS offers a rapid, solvent-free approach for detailed volatile profiling. The method supports quality control by monitoring batch consistency and aids R&D teams in comparing competitive products or optimizing new flavor formulations.

Future trends and possibilities

Future work should focus on quantitative calibration to establish linearity and detection limits, integration with sensory analysis to correlate instrumental data with perception, and high-throughput automation for screening larger product libraries. Advances in fiber chemistry and MS detectors may further enhance sensitivity and compound coverage.

Conclusion

This study demonstrates that HS-SPME Arrow paired with GC-MS is a robust tool for extracting and characterizing key aroma compounds in hard seltzers. The technique reveals both expected and unique volatiles, facilitating brand differentiation, quality assurance and R&D applications.

Reference

• Owens A, Soffer J. Utilizing SPME Arrow and GC-MS to characterize aroma profile of leading seltzers. Pittcon Conference & Expo Virtual Event, March 8–12, 2021.