| Title: | Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method |
| Author(s): | Arcari SG; Caliari V; Sganzerla M; Godoy HT; |
| Address: | "Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil; Federal Institute of Santa Catarina (IFSC), Campus Sao Miguel do Oeste, 89900-000 Sao Miguel do Oeste, SC, Brazil. Electronic address: arcari.ste@gmail.com. EPAGRI - Experimental Station of Videira, 89560-000 Videira, SC, Brazil; University of the West of Santa Catarina (UNOESC), Campus Videira, 89560-000 Videira, SC, Brazil. Electronic address: caliari@epagri.sc.gov.br. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil. Electronic address: helena@fea.unicamp.br" |
| DOI: | 10.1016/j.talanta.2017.06.074 |
| ISSN/ISBN: | 1873-3573 (Electronic) 0039-9140 (Linking) |
| Abstract: | "A methodology for the determination of volatile compounds in red wine using headspace solid phase microextraction (HS-SPME) combined with gas chromatography-ion trap/ mass spectrometry (GC-IT/MS) and flame ionization detector (GC -FID) was developed, validated and applied to a sample of Brazilian red wine. The optimization strategy was conducted using the Plackett-Burman design for variable selection and central composite rotational design (CCRD). The response surface methodology showed that the performance of the extraction of the volatile compounds using divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber is improved with no sample dilution, the addition of 30% NaCl, applying an extraction temperature of 56 degrees C and extraction time of 55min. The qualitative method allowed the extraction and identification of 60 volatile compounds in the sample studied, notably the classes of esters, alcohols, and fatty acids. Furthermore, the method was successfully validated for the quantification of 55 volatile compounds of importance in wines and applied to twelve samples of Merlot red wine from South of Brazil. The calculation of the odor activity value (OAV) showed the most important components of the samples aroma. Ethyl isovalerate, ethyl hexanoate, 1-hexanol, octanoic acid and ethyl cinnamate had the greatest contribution to the aroma of the wines analyzed, which is predominantly fruity with the presence of herbal and fatty odors" |
| Keywords: | Gas Chromatography-Mass Spectrometry/*methods Odorants/*analysis Solid Phase Microextraction/*methods Volatile Organic Compounds/*analysis/chemistry/*isolation & purification Wine/*analysis Gc-fid Gc-it/ms Hs-spme Multivariate optimization Red wine Volati; |
| Notes: | "MedlineArcari, Stefany Grutzmann Caliari, Vinicius Sganzerla, Marla Godoy, Helena Teixeira eng Validation Study Netherlands 2017/07/26 Talanta. 2017 Nov 1; 174:752-766. doi: 10.1016/j.talanta.2017.06.074. Epub 2017 Jun 28" |
