Validation of a Method for Analysis of Aroma Compounds in Red Wine using Liquid–Liquid Extraction and GC–MS

Ivanova, Violeta and Stefova, Marina and Stafilov, Trajče and Vojnoski, Borimir and Bíró, Ildiko and Bufa, Anita and Kilár, Ferenc (2012) Validation of a Method for Analysis of Aroma Compounds in Red Wine using Liquid–Liquid Extraction and GC–MS. Food Analytical Methods, 5. pp. 1427-1434.

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Abstract

An analytical method for determination of volatile
composition of wines using sample preparation by liquid–
liquid extraction and gas chromatography coupled to mass
spectrometry for separation and detection has been developed
and validated. Extraction of volatile compounds was
performed in dichloromethane, and 1-octanol was added
as an internal standard. Kékfrankos red wine produced in
Villány wine region in Hungary was used as a model
wine for testing and validation of the method. The developed
method allowed satisfactory determination of 33 volatile
compounds in the wines. Compounds analyzed include alcohols, esters, lactones, fatty acids, furans, and nitrogen
compounds. The calibration curves of the four
reference compounds used (2-phenyl ethanol, ethyl nonanoate,
butyrolactone, and tyrosol) were linear in all
cases with correlation coefficients (R2) ranging from 0.9951
to 0.9992. The accuracy of the method was checked with a
standard addition method (recovery 92.2–103 %), showing
good repeatability and reproducibility (RSD<10 %.

Item Type:	Article
Subjects:	Agricultural Sciences > Agricultural biotechnology Natural sciences > Chemical sciences
Divisions:	Faculty of Agriculture
Depositing User:	Violeta Ivanova Petropulos
Date Deposited:	01 Nov 2012 13:49
Last Modified:	28 Oct 2013 12:34
URI:	https://eprints.ugd.edu.mk/id/eprint/277

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