Chemometric analysis of Chinese red wines using stir bar sorptive extraction combined with GC–MS analysis

Abstract

The aim of this work was to compare EG–Silicone and PDMS polymeric phases based on stir bar sorptive extraction method for the analysis of volatile compounds in Chinese red wines. The impact of vintages, regions and grape varieties on volatile compounds was also evaluated, and chemometric analyses were applied to achieve a possible differentiation of the wines. The results demonstrated that EG–Silicone Twister high correlation coefficients and low standard deviations were obtained for 58 major volatile compounds of wine by use of EG–silicon. Significant differences in the levels of certain volatiles were observed according to cultivars, vintages and geographical origins through analysis of variance. A satisfactory linear discriminant analysis resulted for red wines on the basis of cultivars, vintages and geographical origins was observed, in which the correct classification was 100% and the leave-one-out validation accuracy was 96.3%.