Isolation and Identification of Volatile Compounds from a Wine Using Solid Phase Extraction, Gas Chromatography, and Gas Chromatography/Mass Spectrometry

Abstract

Recovery efficiencies of main volatile components of wine from porous polymer Porapak Q were investigated using dichloromethane, ethyl ether, and pentane as solvents. The nine wine components used for recovery tests were 2-methyl-1-propanol, 3-methyl-1-butanol, 2-phenylethanol, ethyl hexanoate, ethyl octanoate, diethyl butanedioate, hexanoic acid, octanoic acid, and decanoic acid. Dichloromethane showed the highest recovery efficiency, followed by ethyl ether and pentane. Nearly 80% recovery for ethyl hexanoate and ethyl octanoate was obtained by dichloromethane for a concentration of 10 ppm. Over 96% recovery was obtained by dichloromethane for 2-phenylethanol, diethyl butanedioate, hexanoic acid, and octanoic acid for 10 ppm. Volatile components from a commercial wine were trapped on Porapak Q and subsequently recovered using an organic solvent. The major compounds identified in the three extracts were 3-methyl-1-butanol, 2-phenylethanol, octanoic acid, monoethyl butanedioate, and hexanoic acid. Keywords: Gas chromatography; solid phase extraction; wine volatile chemicals

Development of headspace solid-phase microextraction-gas chromatography–mass spectrometry methodology for analysis of terpenoids in Madeira wines

“…Several classical analytical methods such as liquid-liquid extraction (LLE) [6][7][8], liquid-liquid microextraction (LLME) [7,9,10], simultaneous distillation-solvent extraction [11], solidphase extraction (SPE) [12][13][14][15][16], supercritical fluid extraction [17], microwaves extraction [18] and ultrasound extraction [19], among others, have been developed for the analysis of the minor volatile compounds in wines. These classical analytical methods have some drawbacks such as the relatively low reproducibility, possibility of contamination with solvents, the length of time required and insufficient selectivity.…”

Classification of Boal, Malvazia, Sercial and Verdelho wines based on terpenoid patterns

“…Microwave assisted extraction (Razungles, Gü nata, Baumes, Pinatel, & Bayonove, 1993), supercritical fluid extraction (Blanch, Reglero, & Herraiz, 1995) (Ferreira, Ló pez, Escudero, & Cacho, 1998;Ortega, Ló pez, Cacho, & Ferreira, 2001;Wada & Shibamoto, 1997). Compared to traditional techniques, SPME offers many advantages such as high sensitivity and reproducibility, does not require solvent and combines extraction and pre-concentration in a single step without pre-treatment of samples.…”

Flavor Compounds in Wines Produced from Chardonnay Grapes Fermented with Fruit Juices

“…The use of Porapak Q as a trapping agent and dichloromethane as a solvent has been shown to achieve satisfactory recovery of wine volatiles. For example, major wine volatiles such as 2-phenylethanol, diethyl succinate, and octanoic acid, could be nearly 100% recovered using this method (Wada & Shibamoto, 1997). However, this method is unable to isolate semivolatile compounds such as tartaric acid and their esters.…”

“…The recovery method used for volatile compounds was one previously reported (Wada & Shibamoto, 1997). The use of Porapak Q as a trapping agent and dichloromethane as a solvent has been shown to achieve satisfactory recovery of wine volatiles.…”