Sulphur volatiles headspace solid phase

Figure 5.12 Temperature effect in the HS-SPME adsorption of the wine CFSV on DVB/CAR/PDMS fiber. (Reprinted from Rapid Communications in Mass Spectrometry 21, Fedrizzi et al., Concurrent quantification of light and heavy sulphur volatiles in wine by headspace solid-phase microextraction coupled with gas chro-matography/mass spectrometry, p. 711, Copyright 2007, with permission from John Wiley Sons, Ltd)...

Mestres, M., Busto, O. and Gulasch, J. (2002) Application of headspace solid-phase microextraction to the determination of sulphur compounds with low volatility in wines,/. Chromatogr. A, 945(1-2), 211-219. 

F. Pelusio, T. Nilsson, L. Montanarella, R. Tilio, B. Larsen, S. Facchetti and J. O. Madsen, Headspace solid-phase mieroextraction analysis of volatile organic sulphur compounds in black and white truffle aroma, J. Agric. Food Chem. 43, 2138-2143 (1995). 

Several analytical approaches are employed to quantify sulphur volatiles in wine among them, the headspace procedure, such as the Purge and Trap, and solid-phase microextraction methods, combined with GC coupled to different detectors, was shown to be quite effective (Mestres et al., 2000 Rauhut et al., 1998). Recent papers suggest that the HS-SPME technique, with an improved choice of fiber coating phases, would be one of the more promising approaches for the concurrent measurement of compounds with different boiling points (Mestres et al., 2002 Fang and Qian, 2005). 

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