Validation of a solid-phase microextraction/gas chromatographic method for the analysis of trace volitile components in Chardonnay and Pinot Gris wines /

Abstract

Volatile compounds, even in trace quantities, greatly influence the flavor and aroma of wine. It is therefore important to identify these compounds, their origins in either the grape or the fermentation and aging processes, and the minimum levels at which they become detectable to human senses. This research provides a simple, inexpensive, solvent-free and fully validated method to identify and quantitate a number of important aroma components covering several organic classes. Solid-phase microextraction (SPME) was combined with gas chromatography/mass spectrometry (GCIMS) and automated sample handling to produce excellent sensitivity and reproducibility. Several internal standards were utilized to target the extraction and chromatographic behavior of each class of analytes in the matrix, providing more reliable quantitation than the single internal standard used in many other studies. Limits of detection for the target aroma components were in parts per million to parts per trillion levels.