Comparative study of two chromatographic methods for quantifying 2,4,6-trichloranisole in wines

Area of Science:

• Analytical Chemistry
• Food Science
• Environmental Chemistry

Background:

• 2,4,6-trichloroanisole (TCA) is a compound that can affect wine's sensory properties.
• Accurate quantification of TCA is crucial for wine quality control.

Purpose of the Study:

• To validate and compare two chromatographic methods for TCA quantification in wines.
• To assess the suitability of these methods for routine quality control in wineries.

Main Methods:

• Headspace solid-phase microextraction (HS-SPME) coupled with Gas Chromatography-Electron Capture Detection (GC-ECD).
• Headspace solid-phase microextraction (HS-SPME) coupled with Gas Chromatography-Mass Spectrometry (GC-MS).

Main Results:

• Both GC-ECD and GC-MS methods demonstrated high sensitivity and accuracy for TCA detection in red, rosé, and white wines.
• GC-ECD offered superior sensitivity (LOD: 0.3 ng/L, LOQ: 1.0 ng/L), while GC-MS provided faster analysis (shorter run time).
• Both methods achieved quantification below the sensory threshold, with recoveries around 100% and repeatability of approximately 10%.

Conclusions:

• Both validated HS-SPME-GC methods are reliable tools for quantifying TCA in various wine types.
• These methods enable effective quality control by detecting TCA at levels below sensory perception.
• The choice between GC-ECD and GC-MS depends on whether sensitivity or speed is the priority.