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

A. C. Silva Ferreira, P. Guedes De Pinho*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

33 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)2817-2820
Number of pages4
JournalJournal of Food Science
Volume68
Issue number9
DOIs
Publication statusPublished - 2003

Keywords

  • Solid phase microextraction
  • Volatile compounds
  • White wines

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