Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS

Siebert, Tracey E., Smyth, Heather E., Capone, Dimitra L., Neuwohner, Corinna, Pardon, Kevin H., Skouroumounis, George K., Herderich, Markus J., Sefton, Mark A. and Pollnitz, Alan P. (2005) Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS. Analytical and Bioanalytical Chemistry, 381 4: 937-947. doi:10.1007/s00216-004-2992-4

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Author Siebert, Tracey E.
Smyth, Heather E.
Capone, Dimitra L.
Neuwohner, Corinna
Pardon, Kevin H.
Skouroumounis, George K.
Herderich, Markus J.
Sefton, Mark A.
Pollnitz, Alan P.
Title Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS
Journal name Analytical and Bioanalytical Chemistry   Check publisher's open access policy
ISSN 1618-2642
Publication date 2005-02-01
Year available 2005
Sub-type Article (original research)
DOI 10.1007/s00216-004-2992-4
Open Access Status Not yet assessed
Volume 381
Issue 4
Start page 937
End page 947
Total pages 11
Place of publication Heidelberg, Germany
Publisher Springer
Language eng
Formatted abstract
The aim of this study was to quantify, in a single analysis, 31 volatile fermentation-derived products that contribute to the aroma of red and white wine. We developed a multi-component method based on headspace solid-phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME-GCMS). The 31 volatile compounds analysed include ethyl esters, acetates, acids and alcohols. Although these compounds have a range of functional groups, chemical properties, volatilities, affinities for the SPME fibre, and are found in wine at various concentrations, the accuracy of the analysis was achieved with the use of polydeuterated internal standards for stable isotope dilution analyses (SIDA). Nine of the labelled standards were commercially available, while 22 were synthesised. The method was validated by a series of duplicate spiked standard additions to model, white and red wine matrices over the concentration range relevant for each compound in wine. This demonstrated that the appropriate use of SIDA helped to account for matrix effects, for instance potential sources of variation such as the relative response to the MS detector, ionic strength, ethanol content and pH of different wine matrices. The resultant calibration functions had correlation coefficients (R2) ranging from 0.995 to 1.000. Each compound could be quantified at levels below its aroma threshold in wine. Relative standard deviations were all <5%. The method was optimised for the best compromise (over the 31 compounds) of wine dilution factor, level of sodium chloride addition, SPME fibre, SPME temperature, SPME time, GC column and MS conditions. Confirmation of identity was achieved by retention time and peak shape, and measurement of at least three ions for each analyte and internal standard with the MS operating in selected ion monitoring mode to facilitate more precise quantitation with a high sampling rate. The method is a valuable research tool with many relevant applications. A novel method for the combined chiral separation and SIDA quantification of 2- and 3-methylbutanoic acid is also demonstrated.
Keyword Gc/ms
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Queensland Alliance for Agriculture and Food Innovation
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Created: Tue, 08 Mar 2011, 01:26:00 EST