Application of a headspace sorptive extraction method for the analysis of volatile components in South African wines
Date
2007
Authors
Weldegergis B.T.
Tredoux A.G.J.
Crouch A.M.
Journal Title
Journal ISSN
Volume Title
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Abstract
A headspace sorptive extraction (HSSE) in combination with thermal desorption gas chromatography-mass spectrometry (TD-GC-MS) method for the analysis of volatile components (alcohols, esters, carbonyls, acids, phenols and lactones) in wine samples was developed. Extraction conditions such as salting-out effects, sorption time, stirring speed, phase ratio, extraction temperature, and effect of pH were thoroughly evaluated as part of method validation. The method was very sensitive with LODs and LOQs between 50 pg/L to 299 μg/L and 0.2 ng/L to 0.996 μg/L, respectively. Repeatability for all the compounds was between 3 and 22%. The intermediate repeatability was obtained within the acceptable range. Out of 39 volatile compounds selected, 37 were detected and quantitated. The method was found to be simple, cost-effective, sensitive, and use a small sample volume. The method was successfully applied for the routine analysis of 79 young red and white wine samples from various South African districts. © 2007 American Chemical Society.
Description
Keywords
adsorption, article, mass fragmentography, methodology, reproducibility, sensitivity and specificity, South Africa, volatilization, wine, Adsorption, Gas Chromatography-Mass Spectrometry, Reproducibility of Results, Sensitivity and Specificity, South Africa, Volatilization, Wine
Citation
Journal of Agricultural and Food Chemistry
55
21
55
21