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Determination of major compounds in sweet wines by headspace solid-phase microextraction and gas chromatography
Juan J Rodríguez-Bencomo1, José E Conde, Francisco Garcá-Montelongo
1Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, 38201 La Laguna, Tenerife, Spain.
Abstract:
Headspace solid-phase microextraction (HS-SPME) was studied by high resolution gas chromatographic analysis of major compounds (ethyl acetate, methanol, 1-butanol, 2-butanol, 1-propanol, isobutanol, 2-methyl-1-butanol and 3-methyl-1-butanol) in sweet wines. Five different SPME fibres were tested and the influence of different factors such as temperature and time of desorption, extraction time, stirring, sample and vial volume, sugar and ethanol content were studied and optimized using model solutions. The SPME method was validated with the direct injection method. The proposed HS-SPME-GC method is an appropriate technique for the quantitative analysis of the mentioned analytes in real sweet wines.