Determination of volatile oak compounds in wine by headspace solid-phase microextraction and gas chromatography–mass spectrometry

Abstract

A headspace solid-phase microextraction (HS-SPME) and gas chromatography (GC) coupled to mass spectrometry (MS) method was developed to identify and quantify 14 volatile oak compounds in aged red wines. The most important HS-SPME variables were optimised by experimental design technique in order to improved the extraction process. The selected conditions were: 10 mL of sample in 20 mL sealed vials with addition of 30% of sodium chloride (saturated solution), divinylbenzene–carboxen–polydimethylsiloxane (DVB–CAR–PDMS) fibre, 10 min of pre-incubation time, 70 °C of temperature and 60 min of extraction time without agitation. The features of the method were established for the studied compounds in terms of linear range, slope and intercept of the calibration graphs, detection and quantification limits and repeatability. For all compounds detection limits were below their threshold levels and repeatability, in terms of relative standard deviation, was good, with values between 3 and 11%. Finally, the method was applied to the analysis of six aged red wines by both internal standard and standard addition calibration methods. The concentrations obtained with both methods were statistically compared.