Journal
TALANTA
Volume 101, Issue -, Pages 177-186Publisher
ELSEVIER
DOI: 10.1016/j.talanta.2012.08.028
Keywords
Headspace solid-phase microextraction (HS-SPME); Gas chromatography-Ion Trap/Mass Spectrometry (GC-IT/MS); Wine; Volatile compounds; Central composite design
Categories
Funding
- CAPES (Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior)
- CNPq (Conselho Nacional de Desenvolvimento Cientifico e Tecnologico)
- Faculdade de Farmacia from Universidade do Porto (Portugal)
- Programa de Pos-graduacao de Ciencia de Alimentos, from Universidade Federal do Rio de Janeiro (Brazil)
- FCT (Fundacao para a Ciencia e a Tecnologia) [PEst-OE/EQB/LA0006/2011, SFRH/BPD/63851/2009]
- Fundação para a Ciência e a Tecnologia [SFRH/BPD/63851/2009] Funding Source: FCT
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An automated headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-ion trap/mass spectrometry (GC-IT/MS) was developed in order to quantify a large number of volatile compounds in wines such as alcohols, ester, norisoprenoids and terpenes. The procedures were optimized for SPME fiber selection, pre-incubation temperature and time, extraction temperature and time, and salt addition. A central composite experimental design was used in the optimization of the extraction conditions. The volatile compounds showed optimal extraction using a DVB/CAR/PDMS fiber, incubation of 5 ml of wine with 2 g NaCl at 45 degrees C during 5 mm, and subsequent extraction of 30 min at the same temperature. The method allowed the identification of 64 volatile compounds. Afterwards, the method was validated successfully for the most significant compounds and was applied to study the volatile composition of different white wines. (C) 2012 Elsevier B.V. All rights reserved.
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