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|Title:||Comparative study on the sensitivity of solid-phase microextraction fibre coatings for the analysis of fermentation bouquet compounds|
|Citation:||Australian Journal of Grape and Wine Research, 2014; 20(3):378-385|
|J. Haggerty, P.K. Bowyer, V. Jiranek and D.K. Taylor|
|Abstract:||Background and Aims: Solid-phase microextraction (SPME) is a popular tool for the analysis of volatile compounds of wines. Given the constant introduction of new and improved SPME fibres, an updated study on the appropriateness of various fibre coatings for the extraction and quantification of key aroma compounds in wines is crucial for wine analysis research. This study aims to identify the optimal fibre for the analysis of the most important ‘fermentation bouquet’ aroma compounds found in young white wines through the application of a novel scoring system. Methods and Results: Fibre efficiency was determined by coefficients of determination from standard curves in 10% (v/v) ethanol solution. The concentration of the samples within the standard curves was established at twice the average concentration reported in wine as the maximum and then dilutions to 40, 2, 0.8 and 0.04% of this maximum concentration. A novel scoring system provided a thorough analysis of the benefits and disadvantages of the five most common, commercially available fibres recommended for aroma compound analysis and quantification for a library of 38 fermentation bouquet aroma compounds commonly found in finished white wines. Conclusions: Based on our findings, it is recommended that studies of the fermentation bouquet of wines employ either the 65 μm divinylbenzene/polydimethylsiloxane or the 100 μm polydimethylsiloxane fibres for overall extraction, based on peak symmetry, coefficients of determination of the linear curve and sensitivity. Significance of the Study: This study details a novel scoring system that allows determination of the best fibre coating for the analysis of compounds contributing to the fermentation bouquet of white wines by headspace SPME coupled with gas chromatography-mass spectrometry.|
|Keywords:||Comparison of fibres; rating score; sensitivity; solid-phase microextraction (SPME); wine aroma compounds|
|Rights:||© 2014 Australian Society of Viticulture and Oenology Inc.|
|Appears in Collections:||Agriculture, Food and Wine publications|
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