title: Optimization and application of headspace-solid-phase micro-extraction coupled with gas chromatography-mass spectrometry for the determination of volatile compounds in cherry wines.
abstract: A simple, rapid and solvent-free multi-residue method has been developed and applied to confirm and quantify a series of volatile compounds in five cherry wines by gas chromatography coupled with mass spectrometry (GC-MS). Four parameters (e.g., coating material of fiber, temperature and time of extraction, and addition of sodium chloride in the solution) of headspace solid-phase micro-extraction (HS-SPME) were optimized, resulting in the best extraction condition including 50/30 μm DVB/CAR/PDMS fiber, 45 min and 50 °C of SPME, and 2g of sodium chloride addition in the wine during the extraction. The SPME had LODs and LOQs ranging from 0.03 to 7.27 μg L(-1) and 0.10 to 24.24 μg L(-1) for analytic compounds, respectively. Repeatability and reproducibility values were all below 19.8%, with mean values of 12.7% and 10.5%, respectively. Regression coefficients (R(2)) of detective linearity of the standard curves was higher than 0.9852. Moreover, relative recoveries of analytical targets were achieved in a range of 60.7-125.6% with good relative standard deviation values (≤20.6%). In addition, a principal component analysis (PCA) was used to analyze the aroma profiles of the wines, which indicated that five samples were distinctly divided into two groups based on their different geographical origins and volatile compounds.
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China; Shanghai Research Institute of Fragrance and Flavor Industry, Shanghai 200232, PR China.
authors.forename: Zuobing
authors.initials: Z
authors.lastname: Xiao
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
authors.forename: Xuan
authors.initials: X
authors.lastname: Zhou
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China. Electronic address: yunweiniu@163.com.
authors.forename: Yunwei
authors.initials: Y
authors.lastname: Niu
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
authors.forename: Dan
authors.initials: D
authors.lastname: Yu
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
authors.forename: Jiancai
authors.initials: J
authors.lastname: Zhu
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
authors.forename: Guangyong
authors.initials: G
authors.lastname: Zhu
mesh_terms: D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D057230:Limit of Detection; D016014:Linear Models; D009812:Odorants / Q000032:analysis*; D025341:Principal Component Analysis; D027861:Prunus / Q000737:chemistry*; D015203:Reproducibility of Results; D052617:Solid Phase Microextraction / Q000379:methods*; D055549:Volatile Organic Compounds / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds
keywords: Cherry wine; Gas chromatography–mass spectrometry; PCA; SPME; Volatiles