Multi-residue off-flavour profiling in wine using stir bar sorptive extraction-thermal desorption-gas chromatography-mass spectrometry.
A multi-residue method (MRM) for the detection and quantification of eight compounds responsible for off-flavours in wine using stir bar sorptive extraction (SBSE) followed by thermal desorption (TD) and gas chromatography-mass spectrometry (GC-MS) analysis is presented. The extraction and desorption conditions were optimised in order to get the best compromise for the simultaneous analysis of the eight target solutes, belonging to different chemical classes. The analytical conditions enable the quantification of the solutes below their respective organoleptic perception thresholds in wine. The method displayed good linearity over the concentration ranges explored in wine as well as excellent repeatability (RSD below 6%) and good reproducibility (RSD below 24%). The developed methodology was applied to the analysis of several wines and showed good agreement with the results collected with headspace solid-phase microextraction (HS-SPME) or liquid-liquid extraction (LLE) followed by GC-MS or electron capture detection (ECD). Good correlation was also found between the analytical and sensory results.
Franc
Céline
C
Faculté d'OEnologie, UMR 1219 Oenologie, Université de Bordeaux - INRA - ISVV, Villenave d'Ornon Cedex, France.
David
Frank
F
de Revel
Gilles
G
D000327:Adsorption; D000840:Anisoles / Q000032:analysis*; D005591:Chemical Fractionation / Q000379:methods*; D003627:Data Interpretation, Statistical; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D052616:Solid Phase Extraction; D013696:Temperature; D013997:Time Factors; D014920:Wine / Q000032:analysis*
D000840:Anisoles; C110228:2,4,6-trichloroanisole; C484217:2,4,6-tribromoanisole