Quantitation of Halogenated Anisoles in Wine via SPME – GC/MS

Abstract

This research study involves the development and optimization of solid-phase micro-extraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) for the analysis of halogenated anisoles present in wines at ultra-trace amounts. The presence of these compounds in wines unfortunately affects the aroma, ruins the overall taste, and accounts for huge monetary losses in the wine industry every year. The work described herein focuses on the quantitation of these undesirable compounds at levels below olfactory threshold limits and the development and validation of the extraction procedure method associated with SPME. Multiple commercial wine samples, contaminated with these unwanted compounds, were analyzed where the actual amount of halogenated anisoles was determined.