Analytical Method for Determination of Some Aroma Compounds on White Wines by Solid Phase Microextraction and Gas Chromatography

• Published in: Journal of food science Vol. 68; no. 9; pp. 2817 - 2820
• Main Authors: FERREIRA, A. C. SILVA, DE PINHO, P. G UEDES
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.11.2003; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Biological and medical sciences; Chromatography; Fermented food industries; Food industries; Food science; Fundamental and applied biological sciences. Psychology; solid phase microextraction; VOCs; volatile compounds; Volatile organic compounds; white wines; Wines; Wines and vinegars; Volatile compound; Solid phase microextraction; Alcoholic beverage; Gas chromatography; Analysis method; White wine; Quality; volatile compounds; Aroma; white wines
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2003.tb05811.x

ABSTRACT A method for analyzing volatiles such as alcohols (1‐octen‐3‐ol), aldehydes (trans‐trans‐2,4‐decadienal, trans‐2‐nonenal), terpenols (linalool, terpineol, and oxides), and isoprenoids (β‐damascenone, β‐ionone, 1,1,6‐trimethyl‐1,2‐dihydronaphtalen and vitispirane) on white wines using solid phase microextraction has been developed. The analytes were extracted directly from the headspace of a constant volume of wine using 7 different fibers coated with different stationary phases compared with a classic dichloromethane extract. The best extraction efficiency was obtained with a divinylbenzene/Carboxen/polydimethylsiloxane, 50/30 μm. Sample volume, time, and temperature of the extraction were optimized and the matrix effect studied. The limits of quantification varied between 0.013 and 1.81 μg/L. The r‐values for linearity studies varied between 0.9761 and 0.9999. Among the compounds measured, some are related to the aroma of young white wine, such as linalol, terpineol, β‐damascenone, whereas others, for example, 1‐octen‐3‐ol, trans‐trans‐2,4‐decadienal, trans‐2‐nonenal, 1,1,6‐trimethyl‐1,2‐dihydronaphtalene, and vitispirane, are related to evolution characteristic of white wines.