Analysis of volatiles in Pinotage wines by stir bar sorptive extraction and chemometric profiling

Date
2008
Authors
Weldegergis B.T.
Crouch A.M.
Journal Title
Journal ISSN
Volume Title
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Abstract
A fast, simple, cost-effective, and reliable method based on stir bar sorptive extraction (SBSE) in the headspace mode was used for the analysis of 39 volatile components in Pinotage wines. The method was sensitive, with LODs ranging from 50.0 pg/L to 281 ng/L and LOQs between 180 pg/L and 938 ng/L. Precision was between 6 and 20%. The intermediate precision was within the acceptable range. Moreover, good calibration curves with R2 > 0.99 for all compounds were achieved. The method was successfully applied for the analysis of 87 young Pinotage wines of vintages 2005 and 2006 collected from various South African regions. To characterize the results based on vintage and origin, the obtained concentrations of the compounds were subjected to chemometric analysis. Exploratory factor analysis (FA), principal component analysis (PCA), and analysis of variance (one-way ANOVA) were consecutively done. The chemometrics approach revealed a reasonable correlation among the volatile components of these wines, as well as with respect to their year of production. © 2008 American Chemical Society.
Description
Keywords
organic compound, article, economics, evaluation, mass fragmentography, methodology, solid phase extraction, South Africa, volatilization, wine, Gas Chromatography-Mass Spectrometry, Organic Chemicals, Solid Phase Extraction, South Africa, Volatilization, Wine
Citation
Journal of Agricultural and Food Chemistry
56
21