Comparison of Immersion Extraction Techniques for Hard Seltzer

This technical report compares four immersion extraction techniques utilizing the GERSTEL PDMS Twister® and PDMS/HLB TF-SPME devices to analyze flavor compounds in hard seltzer beverages. The study focuses on three specific flavors: black cherry, watermelon, and grapefruit. The objective is to evaluate the efficacy of these extraction methods in recovering a broad range of flavor analytes. The report details the experimental setup, including the use of a GERSTEL Universal Platform with Agilent instrumentation, and outlines the extraction processes for sequential, simultaneous, and individual methods. Results indicate that simultaneous extraction provided the highest recovery rates for flavor compounds, with a total of 120 analytes identified across the samples. The findings contribute to understanding flavor analysis in hard seltzers, which is essential for quality control and product authentication. The report includes chromatographic profiles and peak area comparisons to illustrate the effectiveness of each technique.