Abstract
The aim of this review is to explore and discuss the two main aspects related to a HeadSpace Solid Phase Micro-Extraction Gas-Chromatography/Mass-Spectrometry (HS-SPME-GC/MS) quantitative analysis of volatile compounds in wines, both being fundamental to obtain reliable data. In the first section, recent advances in the use of multivariate optimization approaches during the method development step are described with a special focus on factorial designs and response surface methodologies. In the second section, critical aspects related to quantification methods are discussed. Indeed, matrix effects induced by the complexity of the volatile profile and of the non-volatile matrix of wines, potentially differing between diverse wines in a remarkable extent, often require severe assumptions if a reliable quantification is desired. Several approaches offering different levels of data reliability including internal standards, model wine calibration, a stable isotope dilution analysis, matrix-matched calibration and standard addition methods are reported in the literature and are discussed in depth here.
Highlights
A wine aroma profile is one of the most important quality criteria affecting wine acceptability by consumers [1]
The aim of this review is to explore and discuss the two main aspects related to a HeadSpace Solid Phase Micro-Extraction Gas-Chromatography/Mass-Spectrometry (HS-SPME-GC/MS) quantitative analysis of volatile compounds in wines, both being fundamental to obtain reliable data
Starting from the considerations made so far, this paper aims to review two relevant aspects related to the application of headspace solid phase microextraction (HS-SPME)-GC/MS to the quantitative analysis of volatile compounds in wines: 1) recent advances in the use of optimization approaches in the method development stage; 2) critical aspects related to quantification methods so far reported
Summary
A wine aroma profile (and thereby a volatile profile) is one of the most important quality criteria affecting wine acceptability by consumers [1]. The non-volatile wine matrix affects the partitioning of aroma compounds between the matrix and the gas phase depending on their specific chemical properties and their interactions with aroma compounds [3]. Liquid-liquid [4], simultaneous distillation [5], solid phase [6], solid phase micro- [7], supercritical fluid [8] and stir bar sorptive extraction [9], among others, have been largely described for the analysis of wine volatile compounds [10]. As HS-SPME is based on the partitioning of the analyte between the extracting phase immobilized on a fused silica fiber (as in all SPME approaches) and the headspace of the wine, it exploits a favorable transfer of volatile compounds into the latter. As with all SPME approaches, it combines sampling, analyte isolation and enrichment into one step and is suitable for full automation; as heat can be exploited for the desorption of the volatile analytes from the extracting phase, it does not require solvents either for the extraction or for the analyte desorption stage
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