Minor Volatile Compounds in White Wines from Canary Islands, Madeira, and Pico (Azores) by Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry: A Qualitative Study
Application of headspace solid-phase microextraction (HS-SPME) coupled with high-resolution gas chromatographic (HRGC) analytical system was studied for detection and identification of volatile compounds in wines. Four different SPME fibers were tested, and 138 different compounds were detected and identified. The best fiber for the determination of different groups of compounds was selected. Using these results, a comparative study of Madeira, Tenerife (Canary Islands), and Pico (Azores) was carried out. 1. Introduction Wine is an alcoholic solution with a high variety of dissolved substances such as sugars, acids, alcohols, phenolic compounds, nitrogen compounds, macromolecular materials, minerals, and a number of volatile organic compounds that have great influence on sensory and variety characteristics of wine. Techniques of determinants isolation are a critical step for the determination of aroma compounds. Technique selected can influence the flavor profile obtained; therefore, the analyst should keep in mind every time the advantages and disadvantages of different methods of isolation of these determinants. Selection of sampling techniques, sample preparation, determinants separation, detection, and quantification, will be essential and crucial for the proper chemical characterization of aroma-related compounds. As aroma compounds are intrinsically volatile substances, most of the compounds should be determined by gas chromatography with the exception for thermolabile substances. In this particular case HPLC or SFC is suitable [1]. SPME technique has a great potential for the analysis of aroma-related compounds. The headspace SPME (HS-SPME) avoids the immersion of fiber in complex samples that can reduce fiber life. Besides, gas diffusion coefficients are lower in a gas matrix than in liquid matrix so equilibria are reached earlier for HS-SPME [2]. This is a useful technique for obtaining fingerprints of food flavors, although the most obvious benefit is the ability to isolate and concentrate volatile compounds without interference from matrix components [1]. HS-SPME shows a much higher sensitivity to volatile aromatic compounds and semivolatile than other conventional headspace techniques [3]. In contrast to the extraction techniques based on the total extraction of determinants from the matrix, SPME is based on a balance in the concentrations of the determinants in the sample in the headspace and the fiber stationary phase [4, 5]. SPME is the suitable technique for volatile compounds in wine. A big number of wine aroma compounds have been
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