title: Comparison of two extraction methods for evaluation of volatile constituents patterns in commercial whiskeys Elucidation of the main odour-active compounds.
abstract: An analytical procedure based on manual dynamic headspace solid-phase microextraction (HS-SPME) method and the conventional extraction method by liquid-liquid extraction (LLE), were compared for their effectiveness in the extraction and quantification of volatile compounds from commercial whiskey samples. Seven extraction solvents covering a wide range of polarities and two SPME fibres coatings, has been evaluated. The highest amounts extracted, were achieved using dichloromethane (CH2Cl2) by LLE method (LLE(CH2Cl2)) and using a CAR/PDMS fibre (SPME(CAR/PDMS)) in HS-SPME. Each method was used to determine the responses of 25 analytes from whiskeys and calibration standards, in order to provide sensitivity comparisons between the two methods. Calibration curves were established in a synthetic whiskey and linear correlation coefficient (r) were greater than 0.9929 for LLE(CH2Cl2) and 0.9935 for SPME(CAR/PDMS), for all target compounds. Recoveries greater than 80% were achieved. For most compounds, precision (expressed by relative standard deviation, R.S.D.) are very good, with R.S.D. values lower than 14.78% for HS-SPME method and than 19.42% for LLE method. The detection limits ranged from 0.13 to 19.03 microg L(-1) for SPME procedure and from 0.50 to 12.48 microg L(-1) for LLE. A tentative study to estimate the contribution of a specific compound to the aroma of a whiskey, on the basis of their odour activity values (OAV) was made. Ethyl octanoate followed by isoamyl acetate and isobutyl alcohol, were found the most potent odour-active compounds.
authors: Centro de Química da Madeira, Departamento de Química da Universidade da Madeira, 9000-390 Funchal, Portugal.
authors: M
authors: M
authors: Caldeira
authors: F
authors: F
authors: Rodrigues
authors: R
authors: R
authors: Perestrelo
authors: J C
authors: JC
authors: Marques
authors: J S
authors: JS
authors: Câmara
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D000438:Alcohols / Q000032:analysis; D002264:Carboxylic Acids / Q000032:analysis; D004129:Dimethylpolysiloxanes / Q000737:chemistry; D005227:Fatty Acids / Q000032:analysis; D005410:Flame Ionization; D008401:Gas Chromatography-Mass Spectrometry; D009812:Odorants / Q000032:analysis*; D011092:Polyethylene Glycols; D012828:Silicones / Q000737:chemistry; D052617:Solid Phase Microextraction; D012997:Solvents / Q000737:chemistry; D014753:Vinyl Compounds; D014835:Volatilization
chemical_list: D000438:Alcohols; D002264:Carboxylic Acids; D004129:Dimethylpolysiloxanes; D005227:Fatty Acids; D012828:Silicones; D012997:Solvents; D014753:Vinyl Compounds; D011092:Polyethylene Glycols; C013830:baysilon; C004985:divinyl benzene