Determination of volatile organic compounds in English vineyard grape juices by immersion stir bar sorptive extraction–gas chromatography/mass spectrometry

Abstract

AbstractImmersion stir bar sorptive extraction–gas chromatography–mass spectrometry was used to analyse the volatile organic components of English vineyard grape juices. Four juices, Huxelrebe, Ortega, Schönburger and Siegerrebe, of the 2004 season, were from a commercial vineyard. The fifth, Madeleine Angevine 7672, of the 2000 vintage, was from a private vineyard. Madeleine Angevine juice exhibited the greatest number (113) of identified volatile components, followed by Siegerrebe, Huxelrebe, Schönburger and Ortega, with 78, 74, 70 and 69, respectively. Many compounds are common to all five varieties and very few of the more concentrated components are unique to a particular variety, except (E)‐anethole, estragole and methyl salicylate, which were unique to Madeleine Angevine, for these particular vintages. Of the compounds that are common to more than two varieties, Madeleine Angevine had the highest levels of (E)‐ethyl cinnamate, hexanol, (E)‐2‐hexenol, hotrienol, limonene and (E)‐methyl cinnamate. Siegerrebe had the highest concentrations of β‐citronellol, diendiol‐I, geraniol, dihydromethyl jasmonate, linalool (32 000 ng/l), (Z)‐ and (E)‐linalool oxide (both furanoid and pyranoid forms) and α‐terpineol. This variety also had high levels of 1‐hexanol, (E)‐2‐hexenal and (E)‐2‐hexenol. Huxelrebe had the highest concentrations of (E)‐2‐hexenal and (E)‐theaspirane; Schönburger had the highest levels of (Z)‐3‐hexenol, nerol and nerol oxide; and Ortega had the highest concentrations of β‐damascone and β‐damascenone. Copyright © 2007 John Wiley & Sons, Ltd.