Solid-Phase Microextraction and Gas Chromatography Olfactometry Analysis of Successively Diluted Samples. A New Approach of the Aroma Extract Dilution Analysis Applied to the Characterization of Wine Aroma

Abstract

The relationship between the composition and the aroma of the wine can be established by using gas chromatography with olfactometric detection (sniffing or GCO), which combines the chromatographic response with the human nose response. To evaluate the contribution of the odor compounds in wine aroma, we designed a new approach of the aroma extract dilution analysis (AEDA) that lies in the GCO analysis of serially diluted wine samples using headspace solid-phase microextraction (HS-SPME) as the extraction technique. The fiber coating used was Flex divinyl-carboxen-polydimethylsiloxane. The method developed was applied to determine the aromatic composition of a red Grenache wine from Priorat (Spain). The method allows 38 important odorants to be determined in the AEDA study, 30 of them precisely identified. These results are similar to those reported by other studies related to this variety of wine. HS-SPME is a suitable technique to obtain representative extracts of wine aroma with several advantages such as simplicity, speediness, and little sample manipulation.

A robust method for quantification of volatile compounds within and between vintages using headspace-solid-phase micro-extraction coupled with GC–MS – Application on Semillon wines

“…pounds, extractions obtained with PDMS/DVB and DVB/CAR/PDMS fibres showed better recoveries of the volatiles than the PDMS fibre, consistent with previous reports [25,26]. The PDMS/DVB fibre exhibited greater extraction capacity for higher molecular mass esters, while the DVB/CAR/PDMS fibre had more affinity for low molecular mass compounds as well as good extraction capacity for the higher molecular mass esters (Fig.…”

“…The chosen sample to headspace volume ratio of 1:1 was based on that used in previous studies [26]. Analysis samples (10 mL) were introduced into a 20 mL vial.…”

Comparison of volatile emissions from undamaged and mechanically damaged almonds

“…Specific examples were the compounds that also showed a general increase in amounts between the CTRL and DMG almond VOCs, namely 2-butanol, ethyl 2-methylbutyrate, ethyl isovalerate, ethyl 2-butenoate, ethyl 3-methylbut-2-enoate, ethyl tiglate and 3-hydroxy-2-butanone. Several of these VOCs have been attributed to fruity, wine aroma and smoky odours 20,21 and are known semiochemicals, 22 -24 yet are not associated with NOW semiochemicals. The compounds that demonstrated statistically valid increases were ethyl 2-methylbutyrate, 2-methyland 3-methyl-1-butanol, ethyl tiglate and β-copaene (Fig.…”

Effect of Grapevine Age on the Aroma Compounds in ‘Beihong’ Wine

“…To date, several hundred volatile aroma compounds such as alcohols, esters, organic acids, aldehydes, ketones and terpenes have been identified in wine and their combination forms the character of wine and distinguishes one wine from another. Over 800 volatile compounds have been found in wines, with a wide concentration range varying from hundreds of mg/l to the µg/l or ng/l level (Marti et al, 2003).…”