Flavour analysis of Greek white wine by solid-phase microextraction-capillary gas chromatography-mass spectrometry.
Solid-phase microextraction (SPME) was optimised for the qualitative determination of the volatile flavour compounds responsible for the aroma of Greek Boutari wine. Several factors influencing the equilibrium of the aroma compounds between the sample and the SPME fiber were taken into account, including the extraction time, the extraction temperature, the sampling mode (headspace and direct immersion or liquid SPME), and the presence of salt. Four different SPME fibers were used in this study. namely poly(dimethylsiloxane) (PDMS), poly(acrylate), carbowax-divinylbenzene and divinylbenzene-carboxen on poly(dimethylsiloxane). The best results were obtained using the PDMS fiber during headspace extraction at 25 degrees C for 30 min after saturating the samples with salt. The optimised SPME method was then applied to investigate the qualitative aroma composition of three other Greek wines, namely Zitsa, Limnos and Filoni.
Demyttenaere
Jan C R
JC
Department of Organic Chemistry, Faculty of Sciences, Ghent University, Krijgslaan 281 (S4), B-9000 Ghent, Belgium. jan.demyttenaere@rug.ac.be
Dagher
Cynthia
C
Sandra
Pat
P
Kallithraka
Stamatina
S
Verhé
Roland
R
De Kimpe
Norbert
N
D005421:Flavoring Agents / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D015203:Reproducibility of Results; D014920:Wine / Q000032:analysis*
D005421:Flavoring Agents