Simultaneous distillation‐solvent extraction gas chromatography‐mass spectrometry analysis of Tokaj Muscat Yellow wines

Abstract

In the present study, simultaneous distillation‐solvent extraction conditions were optimized for the extraction of organic compounds from naturally sweet Tokaj wines. Solvent selection, optimization of phase ratio, time of extraction, and addition of modifier were studied. The volatile organic compounds profile of Slovak Tokaj Muscat Yellow wine was characterized using simultaneous distillation‐solvent extraction gas chromatography‐mass spectrometry. Identified volatile organic compounds belonged to terpenes, esters, higher alcohols, volatile acids, lactones, and furanoids. At optimized simultaneous distillation‐solvent extraction conditions, analytical parameters such as linearity (R2 > 0.98), repeatability (from 3.33 to 10.39%), quantitation, and detection limits for selected compounds (ethyl hexanoate, geraniol, linalool oxide, α‐terpineol, 1‐octanol, geranyl acetate, nerol, benzyl alcohol, benzaldehyde, 1,2‐dihydrolinalool, 4‐terpineol, and diethyl succinate) were estimated.