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

Significance of the Topic

Analysis of volatile and semi-volatile flavor compounds in beverages such as red wine is essential for quality control, product development and sensory evaluation. Polar analytes, including organic acids, alcohols and esters, contribute significantly to aroma and taste profiles. Efficient extraction and detection of these components supports rapid decision making in research laboratories and industrial QA/QC settings.

Objectives and Study Overview

This study evaluated a new polar solid-phase extraction sorbent, Magic Chemisorber® MC-PEG, coupled with thermal desorption for comprehensive profiling of polar flavor components in red wine. A nonpolar sorbent (MC-S500) was included for comparison. The goals were to demonstrate extraction efficiency, simplicity of workflow and ability to detect a broad range of polar compounds.

Methodology and Sample Preparation

• A Polar Magic Chemisorber® MC-PEG (PEG film thickness 30 μm, volume 3.8 µL) was mounted on an Eco-Stick GD.
• Immersion in 5 mL red wine containing 1 g NaCl for 30 min at 25 °C with stirring.
• Rinse with distilled water and wipe dry.
• Thermal desorption from 100 °C to 230 °C (3 min hold) in pyrolyzer furnace.
• Carrier gas (He) transferred desorbed analytes to GC inlet and cryo-trapped on the head of a UA-CW capillary column.
• Subsequent temperature programming separated analytes for MS detection.

Used Instrumentation

• Multi-functional Pyrolyzer®
• Magic Chemisorber® MC-PEG and MC-S500
• Eco-Stick GD sampling support
• MicroJet Cryo-Trap
• Gas chromatograph with Ultra ALLOY-CW column (PEG stationary phase, 30 m × 0.25 mm × 0.25 µm)
• Quadrupole mass spectrometer

Main Results and Discussion

The polar sorbent selectively enriched compounds such as glycerol, phenethyl alcohol and various organic acids (acetic, lactic, succinic). Chromatographic profiles revealed over twenty volatiles, including higher alcohols, fatty acids and ethyl esters. In comparison, the nonpolar sorbent showed lower capture of these polar constituents. The combined extraction-desorption approach delivered rapid sample turnaround with minimal manual handling.

Benefits and Practical Applications

• Streamlined workflow without extensive solvent usage or complex sample preparation.
• Targeted extraction of polar aroma compounds improves sensitivity and selectivity.
• Applicable to beverage quality assessment, flavor research and routine monitoring in industrial laboratories.

Future Trends and Potential Applications

Integration of this sorbent-pyrolysis technique with high-resolution mass spectrometry could enhance compound identification. Automated on-line sampling and miniaturized pyrolysis modules may enable real-time monitoring of food and beverage processes. Expansion to other matrices such as dairy, fermentation broths or environmental waters is anticipated.

Conclusion

The Polar Magic Chemisorber® MC-PEG combined with thermal desorption GC/MS provides a fast, simple and effective method for profiling polar flavor components in red wine. Its high extraction efficiency and ease of operation make it a valuable tool for analytical and quality control laboratories.