Isolation of white wine volatiles using different sample preparation methods

Authors

  • D. Komes
  • D. Ulrich
  • T. Lovric
  • K. Schippel

DOI:

https://doi.org/10.5073/vitis.2005.44.187-193

Keywords:

white wine, aroma, liquid-liquid extraction, stir bar sorptive extraction, SBSE, solid-phase microextraction, SPME

Abstract

Three sample preparation methods for gas chromatographic analysis of white wine volatiles were tested. In order to find an adequate replacement for common liquidliquid extraction using 1,1,1-trichlorofluoromethan, headspace solid-phase microextraction (HS-SPME) and stir bar sorptive extraction (SBSE) were tested. SPME and SBSE sample preparations are characterized by rapid and easy handling, small sample size and the possibility of automation, but the recovery of aroma compounds is restricted because of the discrimination properties of the polymer phase. Unlike SPME, the results obtained by SBSE are more similar to those of liquid-liquid extraction.

 

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Published

2015-04-16

Issue

Vol. 44 No. 4 (2005): Vitis

Section

Article

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