Quantitative determination and characterisation of the main odourants of Mencía monovarietal red wines

• Published in: Food chemistry 2009-12, Vol.117 (3), p.473-484
• Main Authors: Noguerol-Pato, R., González-Barreiro, C., Cancho-Grande, B., Simal-Gándara, J.
• Format: Article
• Language: English
• Subjects: alcoholic fermentation; Aroma; Biological and medical sciences; designations of origin; Factorial design; Fermented food industries; food analysis; food composition; Food industries; food matrix; Fundamental and applied biological sciences. Psychology; Gas chromatography–electron trap mass spectrometry; Mencia monovarietal red wines; Mencía wine; norisoprenoids; odor compounds; odors; Odour activity value; Odourant; product authenticity; provenance; quantitative analysis; red wines; Solid-phase microextraction; Vitaceae; Volatile compounds; Wines and vinegars
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2009.04.014

This study focus on the development of a headspace solid-phase microextraction (HS-SPME) method coupled to gas chromatography–ion trap mass spectrometry (GC–ITMS) to identify and quantify simultaneously 32 characteristic volatile compounds. A mixed level factorial 3 × 2 3 design was performed to asses the influence of several factors and their interactions (extraction temperature, fibre coating, salt addition and sample volume) on the extraction efficiency. The evaluation of the design showed that temperature and fibre coating were the most significant variables. The method showed good linearity ( r 2 > 0.990) and repeatability (RSD ⩽ 16%) for all compounds, with detection limits ranging from 0.0024 μg/L for limonene to 238 μg/L for ethyl 3-hydroxybutyrate, in general below their odour threshold limits. Matrix effects were thoroughly studied. The method was after applied to the first aroma characterisation of the monovarietal young red wine Mencía from the Galician (NW Spain) designation of origin “Valdeorras DO”. To achieve the identification of the major would-be impact odourants, the odour activity value (OAV) was also calculated.