TY - JOUR
T1 - Development and optimization of a HS-SPME-GC-MS methodology to quantify volatile carbonyl compounds in Port wines
AU - Moreira, Nathalie
AU - Araújo, Ana Margarida
AU - Rogerson, Frank
AU - Vasconcelos, Isabel
AU - Freitas, Victor de
AU - Pinho, Paula Guedes de
PY - 2019/1/1
Y1 - 2019/1/1
N2 - A method based on headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-triple quadrupole/mass spectrometry detection (GC-TQ/MS) with a prior derivatization step with O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride (PFBHA) was developed to quantify carbonyl compounds in different categories of Port wines. Optimal extraction conditions were obtained incubating 2 ml of wine with 2.3 g/l of PFBHA for 10 min and extracted during 20 min at 32 °C. The method was validated for 38 carbonyl compounds (alkanals, alkenals, Strecker aldehydes, dialdehydes, ketones and furan aldehydes) with regard to linearity, repeatability, inter and intra-day precision and accuracy, showing that the method is suitable for the determination of carbonyl compounds in wines. Tawny wines with ‘indication of age’ (10–40 years old) presented the highest levels of some carbonyl compounds, such as propanal, pentanal, hexanal, Strecker aldehydes, diacetyl, methyl glyoxal, 3-pentanone and 2-furfural, whereas Ruby wines were characterized by the highest amounts of some unidentified compounds.
AB - A method based on headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-triple quadrupole/mass spectrometry detection (GC-TQ/MS) with a prior derivatization step with O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride (PFBHA) was developed to quantify carbonyl compounds in different categories of Port wines. Optimal extraction conditions were obtained incubating 2 ml of wine with 2.3 g/l of PFBHA for 10 min and extracted during 20 min at 32 °C. The method was validated for 38 carbonyl compounds (alkanals, alkenals, Strecker aldehydes, dialdehydes, ketones and furan aldehydes) with regard to linearity, repeatability, inter and intra-day precision and accuracy, showing that the method is suitable for the determination of carbonyl compounds in wines. Tawny wines with ‘indication of age’ (10–40 years old) presented the highest levels of some carbonyl compounds, such as propanal, pentanal, hexanal, Strecker aldehydes, diacetyl, methyl glyoxal, 3-pentanone and 2-furfural, whereas Ruby wines were characterized by the highest amounts of some unidentified compounds.
KW - Carbonyl compounds
KW - Central composite design
KW - Derivatization method
KW - Gas chromatography-triple quadrupole/mass spectrometry
KW - Headspace solid-phase microextraction
KW - PFBHA
KW - Port wine
KW - Quantitative analysis
UR - http://www.scopus.com/inward/record.url?scp=85050345838&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2018.07.093
DO - 10.1016/j.foodchem.2018.07.093
M3 - Article
C2 - 30174081
AN - SCOPUS:85050345838
VL - 270
SP - 518
EP - 526
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -