each analyte at 100 ng/L in a 12% ethanol solution
metal fiber coated with 100 μm PDMS (57928-U)
headspace, 50 °C for 30 min, with stirring
250 °C for 3 min
SLB-5ms, 30 m x 0.25 mm I.D., 0.25 μm (28471-U)
50 °C (1 min), 25 °C/min to 280 °C
250 °C
GC/MS, ECD, 290 °C
helium, 1.5 mL/min, constant
splitless/split, closed 2 min
0.75 mm I.D. SPME
Wine cork
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.
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