Analysis of Wine Bouquet Components Using Headspace Solid-Phase Microextraction-Capillary Gas Chromatography

• Published in: Journal of high resolution chromatography Vol. 21; no. 7; pp. 373 - 377
• Main Authors: De la Calle García, Demetrio, Reichenbächer, Manfred, Danzer, Klaus, Hurlbeck, Christian, Bartzsch, Christine, Feller, Karl-Heinz
• Format: Journal Article
• Language: English
• Published: Hoboken Wiley Subscription Services, Inc., A Wiley Company 01-07-1998; Wiley-VCH
• Subjects: aromatic pattern; Biological and medical sciences; capillary gas chromatography; chemometric classification; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; Headspace solid-phase microextraction (HS/SPME); HS/SPME standard addition method; volatile wine aroma compounds; Wines and vinegars; Volatile compound; Solid phase extraction; Terpenoid; Chemical analysis; White wine; Liquid liquid extraction; Coupled method; Gas chromatography; Analysis method; Sample preparation; Salt effect; Riesling; Headspace; Monoterpene; Aroma; Mass spectrometry; Chemometrics; Comparative study; Quantitative analysis
• ISSN: 0935-6304; 1521-4168
• DOI: 10.1002/(SICI)1521-4168(19980701)21:7<373::AID-JHRC373>3.0.CO;2-7

Headspace solid‐phase microextraction (HS/SPME) was studied and optimized for the capillary gas chromatographic (CGC) analysis of wine aroma compounds. The results were compared with those obtained using the direct sampling mode (DI/SPME) and using liquid/liquid extraction with Kaltron. The aromatic patterns obtained by HS/SPME‐CGC were applied to the chemometric classification of wine varieties. The HS/SPME‐CGC standard additional method is an appropriate technique for the quantitative analysis of volatile wine aroma compounds.