Stir bar sorptive extraction for the determination of volatile compounds in oak-aged wines.
Stir bar sorptive extraction (SBSE) followed by a thermal desorption-gas chromatography-mass spectrometry analysis has been optimized for the determination of 13 of the most important oak volatiles in wine samples, all in a single run. The stir bar sorptive extraction method was optimized in terms of temperature, time, pH and NaCl addition, and the best results were obtained after stirring the wine sample with the polydimethylsiloxane stir bar during 90min at room temperature. The addition of sodium chloride did not enhance the volatile extraction. The method proposed showed good linearity over the concentration range tested, with correlation coefficients ranging from 0.92 to 0.99 for all the analytes. The reproducibility and repeatability of the method was estimated between 0.11 and 5.45%. The detection and quantification limits of all analytes were lower than their respective olfactory threshold values, and, most importantly, no artifacts have been observed during the analysis as described in most extractions using other current methodologies.
Marín
J
J
Universidad de Extremadura, Departamento de Química Analítica y Electroquímica, Campus Universitario, E-06071 Badajoz, Spain.
Zalacain
A
A
De Miguel
C
C
Alonso
G L
GL
Salinas
M R
MR
D005421:Flavoring Agents / Q000032:analysis*; D005504:Food Analysis / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D029963:Quercus; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D013997:Time Factors; D014835:Volatilization; D014920:Wine / Q000032:analysis*
D005421:Flavoring Agents