Fast analysis of important wine volatile compounds: Development and validation of a new method based on gas chromatographic–flame ionisation detection analysis of dichloromethane microextracts

• Published in: Journal of Chromatography A 2001-07, Vol.923 (1), p.205-214
• Main Authors: Ortega, Catalina, López, Ricardo, Cacho, Juan, Ferreira, Vicente
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Chromatography, Gas - methods; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; Methylene Chloride; Volatile organic compounds; Volatilization; Wine - analysis; Wines and vinegars
• ISSN: 0021-9673
• DOI: 10.1016/S0021-9673(01)00972-4

A method for the simultaneous determination of major (10–200 mg/l) and minor (0.1–10 mg/l) volatile compounds from wine has been optimised and validated. A 3-ml volume of wine is diluted with water (7 ml), salted with 4.5 g of ammonium sulfate and extracted with 0.2 ml of dichloromethane. The extract is injected in the split mode in a GC system, separated on a Carbowax 20M capillary column and detected by flame ionisation detection. Volatiles from wine are divided into four groups according to their behaviour in the extraction, and a specific internal standard has been selected for each group. The method allows satisfactory determination of more than 30 volatile compounds of wine. Compounds analysed include acetaldehyde, diacetyl, acetoine (3-hydroxy butanone), fusel alcohols and their acetates, and fatty acids and their ethyl esters. The linear dynamic range of the method covers the normal range of occurrence of analytes in wine and extends from at least one magnitude order to more than two, with typical r 2 between 0.9938 and 0.9998. Reproducibility ranges from 3.1 to 10% (as RSD) with 5.5% as the average. The analysis of spiked samples has shown that matrix effects do not significantly affect method performance.