| Title: | Multivariate optimization of dual-sorbent dynamic headspace extraction of volatiles in wine analysis |
| Author(s): | Vyviurska O; Hanobikova M; Gomes AA; Spanik I; |
| Address: | "Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Analytical Chemistry, 81237 Bratislava, Slovak Republic. Electronic address: olga.vyviurska@stuba.sk. Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Analytical Chemistry, 81237 Bratislava, Slovak Republic. Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Analytical Chemistry, 81237 Bratislava, Slovak Republic; Institute of Chemistry, Federal University of Rio Grande do Sul, Bento Goncalves Avenue, 9500, 91501-970 Porto Alegre, RS, Brazil. Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Analytical Chemistry, 81237 Bratislava, Slovak Republic. Electronic address: ivan.spanik@stuba.sk" |
| DOI: | 10.1016/j.foodchem.2021.130449 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The main critical point of newly developed miniaturized sample preparation techniques is a limited extraction capacity. Dynamic headspace extraction offers increased volume of sorbent which is commonly used in environmental analysis. Application of two sorbents (Carbopack B/Carbopack X and Tenax(R) TA) at different extraction temperatures allows enhancing a range of volatile organic compounds available for analysis. Such approach was applied in our research for quantification of volatile organic compounds in botrytized wines with gas chromatography. The central composite design was included to analysis simultaneous effects of incubation time, incubation temperature, purge volume and purge flow. In attempt to properly assess results, the data evaluation involved Pareto charts, surface response methodology and principal component analysis. Multivariate experimental design revealed statistical significance of purge volume and quadratic terms of incubation time and temperature, for response of volatiles. The quantification method with 0.2-2.0 microg/L LOD and 0.5-5.0 microg/L LOQ values, was developed under simultaneously optimized experimental conditions such as a 54 degrees C incubation temperature, a 20.18 min incubation time, a 344.3 mL purge volume and a 16.0 mL/min purge flow. The increased levels of linalool oxide, ethyl phenylacetate, gamma-hexalactone and alpha-terpineol were observed in the samples, that correlated with botrytized wine technology" |
| Keywords: | Gas Chromatography-Mass Spectrometry Research Design Solid Phase Microextraction *Volatile Organic Compounds/analysis *Wine/analysis Dynamic headspace extraction Gas chromatography Multivariate optimization Tokaj region Wine analysis; |
| Notes: | "MedlineVyviurska, Olga Hanobikova, Maria Gomes, Adriano A Spanik, Ivan eng England 2021/07/05 Food Chem. 2021 Dec 15; 365:130449. doi: 10.1016/j.foodchem.2021.130449. Epub 2021 Jun 24" |
