Determination of lactones in wines by headspace solid-phase microextraction and gas chromatography coupled with mass spectrometry.
Application of headspace solid-phase microextraction (HS-SPME) coupled with high-resolution gas chromatographic (HRGC) analysis was studied for determining lactones in wines. Six different SPME fibers were tested, and the influence of different factors such as temperature and time of desorption, ionic strength, time of extraction, content of sugar, ethanol, tannins and anthocyanins, and pH and influence of SO2 were studied. The proposed HS-SPME-GC method is an appropriate technique for the quantitative analysis of γ-butyrolactone, γ-hexalactone, trans-whiskey lactone, γ-octalactone, cis-whiskey lactone, γ-nonalactone, γ-decalactone, δ-decalactone, and γ-undecalactone in wines. Method reproducibility and repeatability ranged between 0.6 and 5.2% for all compounds. Detection limit for γ-butyrolactone was 0.17 mg/L and a few μg/L for the rest of the compounds. The optimized method has been applied to several wine samples.
Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, La Laguna, 38071 Tenerife, Spain.
S J
SJ
Pérez-Olivero
Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, La Laguna, 38071 Tenerife, Spain.
M L
ML
Pérez-Pont
Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, La Laguna, 38071 Tenerife, Spain.
J E
JE
Conde
Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, La Laguna, 38071 Tenerife, Spain.
J P
JP
Pérez-Trujillo