Systematic optimization of the analysis of wine bouquet components by solid‐phase microextraction

Abstract

The extraction, identification, and quantification of wine aroma compounds are preliminary steps required for further investigation of wine quality, Le. determination of the varieties of grapes used, the production process, and the origin and age of the wine. This paper deals with the optimization of solid-phase microextraction for the determination of compounds which produce wine bouquet. Optimum operating conditions have been determined to obtain high reproducibility at low cost and with low time-consumption. Several factors influencing the equilibrium of the aroma compounds between the sample and the fiber must be taken into account, including length of contact time between the two phases involved, speed of agitation of the sample, the matrix in which the process takes place, and, furthermore, the place, duration, and temperature of desorption in the injector of the chromatograph.

The effects of temperature and pressure on the performance of Carboxen/PDMS fibres during solid phase microextraction (SPME) of headspace volatiles from cooked and raw turkey breast

“…E-mail: denis.cronin@ucd.ie technique in the headspace mode by applying it to the analysis of volatile compounds in a diverse range of food products, including apples, 3 tomatoes, 4 cheese, 5 meat, 6 beer, 7 and wine. 8 Although extraction of aroma volatiles by SPME represents a significant improvement in sensitivity over static headspace extraction, evidence from studies on roast coffee, 9 apples 10 and cola beverages 11 suggests that the technique lacks the sensitivity of established flavour extraction techniques, such as entrainment on Tenax  or other molecular adsorbents, when obtaining a full aroma profile of a foodstuff. For qualitative studies, where an ability to identify minor components by GC-MS analysis is required, the sensitivity of the SPME technique is obviously of great importance.…”

Headspace Solid Phase Microextraction (SPME) Analysis of Flavor Compounds in Wines. Effect of the Matrix Volatile Composition in the Relative Response Factors in a Wine Model

“…Since then, SPME has been used in a range of fields including studies of flavors and taints, especially for quick screening of the volatile composition of a wide range of products. It has been applied to fruits (3)(4)(5)(6), vegetable oils (3,7), coffee (3,8), wine (9)(10)(11)(12)(13)(14)(15)(16), cork (12,17), beer (18), meat (19), milk (20), and biological fluids (21)(22)(23)(24). SPME provides many advantages over conventional sample preparation techniques.…”

Composition of Volatile Fractions fromThymus, Origanum, LavandulaandAcinosSpecies

“…SPME has been used in a range of fields including studies of flavors and taints, especially for quick screening of the volatile composition of a wide range of products like fruits [33][34][35][36] , vegetable oils 33,37 , coffee 33,38 , wine [39][40][41][42][43][44][45][46] , cork 42,46 , beer 47 , meat 48 , milk 49 , and biological fluids 50-53 . Following exposure of the fiber to the sample, sorbed analytes can be thermally desorbed in a conventional gas chromatography injection port.…”