The Comparison of HS-SPME and SPME Arrow Sampling Techniques Utilized to Characterize Volatiles in the Headspace of Wine over an Extended Period of Time

Increased production of wine in a multitude of regions has led to increased competition as well as an upsurge in demand for quality control. Improving grape-quality and identifying overall compounds that are a direct result of grape quality give wine producers a competitive edge in flavor and aroma control. The quality of wine can be measured by flavor/aroma components making the characterization of the volatiles responsible for these constituents an indispensable task. The volatiles documented ranged from alcohols to molecules like fatty acids and esters1. In order to efficiently analyze these volatiles, analysis was performed by GCMS via two sampling methods: headspace solid phase micro extraction (HS-SPME) and SPME Arrow. Both HS-SPME and SPME Arrow samples were collected over a period of time, analyzing the degradation or disappearance of flavor/aroma volatiles in the headspace of wine. In this study, a comparison between the two sampling techniques and their overall ability to extract volatiles from the headspace of wine over a four month period was reported. It was determined that the SPME Arrow2, which can be seen in figure 1 below, proved to be the more effective technique. The sensitivity of the sampling method allowed for more volatile characterization as well as volatile identification over time. This information will give wine producers new insight to how both flavor and aroma are affected by the ever changing headspace of wine.

Content Type:
Application
Document Number:
PO-CON1702E
Product Type:
Gas Chromatograph-Mass Spectrometry
Keywords:
HS-SPME, SPME, flavor, aroma, headspace, wine, Food and Beverages, Food QAQC, Agriculture, GCMS-QP2020, GC-2010 Plus, AOC-6000
Language:
English
File Name:
jpo217003.pdf
File Size:
631kb

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