Stir Bar Sorptive Extraction Applied to Volatile Constituents Evolution

J. Agric. Food Chem. 2004, 52, 4821−4827

4821

Stir Bar Sorptive Extraction Applied to Volatile Constituents Evolution during Vitis vinifera Ripening MaRosario Salinas,*,† Amaya Zalacain,† Francisco Pardo,§ and Gonzalo Luis Alonso† Ca´tedra de Quı´mica Agrı´cola, ETSI Agro´nomos, Universidad Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain, and Bodega San Isidro (BSI), Carretera de Murcia s/n, 30520 Jumilla (Murcia), Spain

The stir bar sorptive extraction (SBSE) technique is used to determine volatile constituents in Monastrell grapes. The method proposed involves a maceration step lasting 2 h and a sorption time of 6 h. The coefficients of variation obtained were