Abstract
The analysis of volatile sulfur compounds using headspace solid-phase microextraction (HS-SPME) is heavily influenced by matrix effects. The effects of a wine matrix, both non-volatile and volatile components (other than ethanol) were studied on the analysis of several common sulfur volatiles found in wine, including hydrogen sulfide (H2S), methanethiol (MeSH), dimethyl sulfide (DMS), dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), diethyl disulfide (DEDS), methyl thioacetate (MeSOAc), and ethyl thioacetate (EtSOAc). Varying levels of devolatilized wine and common wine volatiles (acids, esters, alcohols) were added to synthetic wine samples to act as matrices. Sulfur standards were added and analyzed using gas chromatography with pulsed-flame photometric detection (GC-PFPD). Five internal standards were used to find best representatives of each compound despite matrix effects. Sensitivity remained stable with the addition of devolatilized wine, while addition of volatile components decreased sensitivity. DMS was found to be best measured against EMS; DMDS and the thioacetates were best measured against DES; H2S, MeSH, DEDS, and DMTS were best measured against DIDS. The method was used to quantitate the volatile sulfur compounds in 21 wines with various ethanol contents and volatile profiles.
Highlights
Volatile sulfur compounds (VSC), including H2 S, methanethiol, ethanethiol, thiol esters dimethyl sulfide, dimethyl disulfide, as well as dimethyl trisulfide are frequently present in wine
This study aims to understand the influences of wine non-volatile and volatile components other than ethanol on the analysis of sulfur compounds using headspace solid-phase microextraction (HS-solid-phase micro-extraction (SPME))-gas chromatography with pulsed-flame photometric detection (GC-pulsed flame photometric detector (PFPD)), and to develop a method to compensate for the matrix effect by selecting internal standards that behave most to volatile compounds, limiting their ability to enter the headspace
24, 3320aims to understand the influences of wine non-volatile and volatile components other than ethanol on the analysis of sulfur compounds using HS-SPME-GC-PFPD, and to develop a method to compensate for the matrix effect by selecting internal standards that behave most the target analytes
Summary
Volatile sulfur compounds (VSC), including H2 S, methanethiol, ethanethiol, thiol esters dimethyl sulfide, dimethyl disulfide, as well as dimethyl trisulfide are frequently present in wine. These VSCs pose problems for winemakers as they exhibit off-odors of onion, garlic, cabbage, cheese, and rotten egg even at very low concentrations in wine, due to their very low sensory thresholds [1]. Solvent extraction causes loss of analytes during the concentration stage, compounds with high volatility; headspace sampling often does not provide insufficient sensitivity for trace components; and purge-trap has great potential of thermal artifact formation
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