title: Determination of wine aroma compounds by dehydration followed by GC/MS.
abstract: A new extraction method for the analysis of the volatile fraction of white and red wines has been developed and validated. A dehydration step with MgSO4 separated an aroma compounds-rich alcoholic-glycerine layer. Spiked samples showed good recoveries in the range between 75 and 120% with CVmax% of 17, except for 2-phenylethanol and y-butyrolactone for which recoveries in red wines were under 60%, and for monoethylsuccinate, where recoveries averaged 50 and 60% in white and red wines, respectively. Method repeatability and intermediate precision showed good CVmax% with minimum and maximum values between 7.7 and 24, and between 18.7 and 25.0, respectively. The average determination coefficients were greater than 0.99 with CVmax% of 13. The instrumental LOD and LOQ were, in all cases, under 0.05 mg/L, except for 2,3 butanediol (0.20 mg/L). Overall, the presence of wine matrix affected aroma compounds responses in GC/MS analysis. These observations indicate that the use of a matrix-matched calibration curve is mandatory to obtain reliable quantitative data.
authors: Università degli Studi di Cagliari, Department of Pharmaceutical Chemistry and Technology, Cagliari, Italy. aangioni@unica.it
authors: Alberto
authors: A
authors: Angioni
authors: Giorgio A M
authors: GA
authors: Pintore
authors: Pierluigi
authors: P
authors: Caboni
mesh_terms: D002138:Calibration; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D057230:Limit of Detection; D009812:Odorants; D014835:Volatilization; D014920:Wine / Q000032:analysis*