TY - JOUR
T1 - Development and validation of automatic HS-SPME with a gas chromatography-ion trap/mass spectrometry method for analysis of volatiles in wines
AU - Moreira, Nathalie
AU - Pereira, Giuliano Elias
AU - Leite, Selma Gomes Ferreira
AU - Rezende, Claudia Moraes
AU - Pinho, Paula Guedes de
N1 - Funding Information:
The authors gratefully acknowledge CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior) for the financial support to the Doctoral Sandwich Program, the CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico) as well as the Faculdade de Farmácia from Universidade do Porto (Portugal) and the Programa de Pós-graduação de Ciência de Alimentos , from Universidade Federal do Rio de Janeiro (Brazil).
Funding Information:
This work was also supported by National Funds from FCT (Fundação para a Ciência e a Tecnologia) through project PEst-OE/EQB/LA0006/2011 and postgraduate fellowship ref. SFRH/BPD/63851/2009 .
PY - 2012/11/15
Y1 - 2012/11/15
N2 - An automated headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-ion trap/mass spectrometry (GC-IT/MS) was developed in order to quantify a large number of volatile compounds in wines such as alcohols, ester, norisoprenoids and terpenes. The procedures were optimized for SPME fiber selection, pre-incubation temperature and time, extraction temperature and time, and salt addition. A central composite experimental design was used in the optimization of the extraction conditions. The volatile compounds showed optimal extraction using a DVB/CAR/PDMS fiber, incubation of 5 ml of wine with 2 g NaCl at 45 °C during 5 min, and subsequent extraction of 30 min at the same temperature. The method allowed the identification of 64 volatile compounds. Afterwards, the method was validated successfully for the most significant compounds and was applied to study the volatile composition of different white wines.
AB - An automated headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-ion trap/mass spectrometry (GC-IT/MS) was developed in order to quantify a large number of volatile compounds in wines such as alcohols, ester, norisoprenoids and terpenes. The procedures were optimized for SPME fiber selection, pre-incubation temperature and time, extraction temperature and time, and salt addition. A central composite experimental design was used in the optimization of the extraction conditions. The volatile compounds showed optimal extraction using a DVB/CAR/PDMS fiber, incubation of 5 ml of wine with 2 g NaCl at 45 °C during 5 min, and subsequent extraction of 30 min at the same temperature. The method allowed the identification of 64 volatile compounds. Afterwards, the method was validated successfully for the most significant compounds and was applied to study the volatile composition of different white wines.
KW - Central composite design
KW - Gas chromatography-Ion Trap/Mass Spectrometry (GC-IT/MS)
KW - Headspace solid-phase microextraction (HS-SPME)
KW - Volatile compounds
KW - Wine
UR - http://www.scopus.com/inward/record.url?scp=84869786307&partnerID=8YFLogxK
U2 - 10.1016/j.talanta.2012.08.028
DO - 10.1016/j.talanta.2012.08.028
M3 - Article
C2 - 23158309
AN - SCOPUS:84869786307
SN - 0039-9140
VL - 101
SP - 177
EP - 186
JO - Talanta
JF - Talanta
ER -