Analysis of Diacetyl in Wine Using Solid-Phase Microextraction Combined with Gas Chromatography−Mass Spectrometry

Analytical difficulties in the rapid and accurate determination of diacetyl (DA), an important flavor compound in wine, at low concentrations have been overcome by the use of solid-phase microextraction (SPME) with deuterated diacetyl-d 6 (d6-DA) as an internal standard followed by gas chromatograph...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1999-02, Vol.47 (2), p.612-617
Main Authors: Hayasaka, Yoji, Bartowsky, Eveline J
Format: Article
Language:English
Subjects:
Biological and medical sciences
Diacetyl - analysis
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Gas Chromatography-Mass Spectrometry
Reproducibility of Results
Sulfur Dioxide - chemistry
Wine - analysis
Wines and vinegars
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Summary:Analytical difficulties in the rapid and accurate determination of diacetyl (DA), an important flavor compound in wine, at low concentrations have been overcome by the use of solid-phase microextraction (SPME) with deuterated diacetyl-d 6 (d6-DA) as an internal standard followed by gas chromatography−mass spectrometry (GC-MS). The GC-MS analyses showed that the values of the ion response ratio of DA to d6-DA were consistent regardless of the conditions of SPME headspace and were not influenced by the presence of sulfur dioxide in wine. The quantitation value of DA was represented as the concentration of free plus bound with sulfur dioxide forms of DA. The detection limit of DA in wine was as low as 0.01 μg/mL with linearity through to 10 μg/mL. Keywords: Diacetyl; wine; flavor analysis; solid-phase microextraction (SPME); gas chromatography−mass spectrometry (GC-MS); sulfur dioxide
ISSN:0021-8561
1520-5118
DOI:10.1021/jf9807667