Volatile Profiling in Wine Using Gas Chromatography Mass Spectrometry with Thermal Desorption

Version 4

    Application Note

    Food Sensory



    Wine aroma is an important characteristic and may be related to certain specific parameters such as raw material, production process, and so forth, that impart specific aromas to the wines. Gas chromatography-mass spectrometry with thermal desorption (GC/MS-TD) parameters were optimized to profile volatile compounds from wines. Sample preparation involved extraction of an 8-mL wine sample into a headspace vial with 2 g sodium chloride and internal standard (IS). A preconditioned SPE cartridge was used to adsorb released volatile compounds while heating the vial on a magnetic stirrer for 40 minutes at 80 °C. A SPE cartridge loaded with volatiles was inserted into a TD tube, and the tube was kept in an autosampler for analysis. The GC/MS-TD parameters, desorption time, desorption temperature, low and high trap temperatures, and so forth, were optimized. The profile of 225 volatile compounds of Indian wines was qualitatively analyzed by GC/MS-TD. The targeted deconvolution was used to identify a large number of volatile compounds in wine samples in a shorter time. Wine contains esters (67), alcohols (61), aldehydes (19), terpenes (19), organic acids (18), ketones (14), ethers (7), phenols (5), lactones (4), Pyrazines (3), and others (8). Based on the wine aroma profile of 15 Indian wines, these wines could be differentiated into three groups. Thirteen of the wines could be placed into a single group, whereas Cinsaut and Gewurztraminer showed significantly different concentrations of volatile compounds, and formed individual groups of wines.


    Publication number: 5591-5680EN

    Publication Date: October 29, 2015