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Volatile flavour constituent patterns of Terras Madeirenses red wines extracted by dynamic headspace solid‐phase microextraction
Author(s) -
Perestrelo Rosa,
Caldeira Michael,
Rodrigues Freddy,
Câmara José S.
Publication year - 2008
Publication title -
journal of separation science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.72
H-Index - 102
eISSN - 1615-9314
pISSN - 1615-9306
DOI - 10.1002/jssc.200700568
Subject(s) - solid phase microextraction , chemistry , chromatography , extraction (chemistry) , thermal desorption , gas chromatography , mass spectrometry , gas chromatography–mass spectrometry , analytical chemistry (journal) , desorption , organic chemistry , adsorption
A suitable analytical procedure based on static headspace solid‐phase microextraction (SPME) followed by thermal desorption gas chromatography–ion trap mass spectrometry detection (GC– ITD MS), was developed and applied for the qualitative and semi‐quantitative analysis of volatile components of Portuguese Terras Madeirenses red wines. The headspace SPME method was optimised in terms of fibre coating, extraction time, and extraction temperature. The performance of three commercially available SPME fibres, viz. 100 μm polydimethylsiloxane; 85 μm polyacrylate, PA; and 50/30 μm divinylbenzene/carboxen on polydimethylsiloxane, was evaluated and compared. The highest amounts extracted, in terms of the maximum signal recorded for the total volatile composition, were obtained with a PA coating fibre at 30°C during an extraction time of 60 min with a constant stirring at 750 rpm, after saturation of the sample with NaCl (30%, w/v). More than sixty volatile compounds, belonging to different biosynthetic pathways, have been identified, including fatty acid ethyl esters, higher alcohols, fatty acids, higher alcohol acetates, isoamyl esters, carbonyl compounds, and monoterpenols/C 13 ‐norisoprenoids.