The aim of this study was the comparison between two approaches for the quantitative determination of volatile compounds in sparkling wines based on Headspace Solid Phase Micro-Extraction followed by Gas Chromatography-Mass Spectrometry (HS-SPME-GC/MS). In particular, a sparkling wine produced from Maresco Apulian grape cultivar was chosen as the matrix and 13 volatile compounds extracted from its headspace were selected for quantitation, based either on an external calibration performed in a model wine or on standard addition applied to the target wine. Remarkable differences were observed in the concentrations of many of the selected compounds estimated using the two approaches, thus emphasizing the presence of significant matrix effects, that could not be accounted for using external calibration, even if the latter was performed in a model wine. A comparison with the results obtained using Solid Phase Extraction - GC/MS (SPE-GC/MS) as the analytical approach was also made for some of the selected compounds. Starting from quantitative data arising from the standard addition method, Odour Activity Values were calculated for the selected volatile compounds quantified in the Maresco wine and interesting similarities with well-known international sparkling wines were observed. This study represents, at the best of our knowledge, the first comparison of two different calibration methods for the quantification of volatiles by HS-SPME-GC/MS in a sparkling wine.

Quantitative issues related to the headspace-SPME-GC/MS analysis of volatile compounds in wines: the case of Maresco sparkling wine

I. Losito;
2019

Abstract

The aim of this study was the comparison between two approaches for the quantitative determination of volatile compounds in sparkling wines based on Headspace Solid Phase Micro-Extraction followed by Gas Chromatography-Mass Spectrometry (HS-SPME-GC/MS). In particular, a sparkling wine produced from Maresco Apulian grape cultivar was chosen as the matrix and 13 volatile compounds extracted from its headspace were selected for quantitation, based either on an external calibration performed in a model wine or on standard addition applied to the target wine. Remarkable differences were observed in the concentrations of many of the selected compounds estimated using the two approaches, thus emphasizing the presence of significant matrix effects, that could not be accounted for using external calibration, even if the latter was performed in a model wine. A comparison with the results obtained using Solid Phase Extraction - GC/MS (SPE-GC/MS) as the analytical approach was also made for some of the selected compounds. Starting from quantitative data arising from the standard addition method, Odour Activity Values were calculated for the selected volatile compounds quantified in the Maresco wine and interesting similarities with well-known international sparkling wines were observed. This study represents, at the best of our knowledge, the first comparison of two different calibration methods for the quantification of volatiles by HS-SPME-GC/MS in a sparkling wine.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11586/249417
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