Optimization and validation of a DHS-TD-GC-MS method to wineomics studies

Area of Science:

• Analytical Chemistry
• Food Science
• Oenology

Background:

• Wine aroma is complex, influenced by numerous volatile aroma metabolites (VAMs).
• Accurate quantification of VAMs is crucial for understanding wine aroma fingerprints and quality.
• Existing methods may lack the sensitivity or scope to capture the full spectrum of VAMs.

Purpose of the Study:

• To develop and validate a novel analytical method for determining 44 VAMs in wines.
• To optimize extraction conditions for VAMs using response surface methodology.
• To apply the method for characterizing the aroma profiles of different wine types.

Main Methods:

• Dynamic headspace sorptive extraction (DHS) coupled with thermal desorption (TD) and GC/MS.
• Response surface methodology (RSM) with a central composite design (CCD) for optimization.
• Analysis of variance (ANOVA) and principal component analysis (PCA) for data assessment.

Main Results:

• Optimal extraction achieved with 1.5 g NaCl, 40°C for 10 min, and 300 mL purge volume.
• High correlation coefficients (R² > 0.9900) obtained for all VAM calibration curves.
• Method demonstrated good precision and accuracy for VAM quantification.

Conclusions:

• The developed DHS-TD-GC/MS method is effective for determining 44 VAMs in wines.
• The method provides a reliable tool for analyzing wine aroma fingerprints.
• Application to diverse wines confirms its utility in characterizing different Denominations of Origin.