Analysis by gas chromatography/mass spectrometry of fatty acids and esters in alcoholic beverages and tobaccos Original Research Article

Distilled alcoholic beverages, wines, beers, and tobaccos are often characterized by GC or GC–MS analysis of fatty acids and their esters, which contribute to the taste and quality of these commodities. Fatty acids and esters are present at levels ranging from μg l−1 to mg l−1 in alcoholic beverages, and mg g−1 in tobaccos. Because of the low concentration of these analytes in complex matrix, some form of extraction and, in some cases, enrichment of the analytes is usually carried out before instrument analysis. This paper reviews the current methodologies that combine various sample preparation techniques with the chromtographic analysis. The applicability of direct injection without sample pretreatment to the analysis of distilled alcoholic beverages, which have relatively clean matrices, is also discussed.