Gas chromatography-mass spectrometry determination of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine A comparison of headspace solid phase microextraction and solid phase extraction methods

被引:30
作者
Fedrizzi, Bruno
Versini, Giuseppe
Lavagnini, Irma
Nicolini, Giorgio
Magno, Franco
机构
[1] Univ Padua, Dept Chem Sci, I-35131 Padua, Italy
[2] IASMA Res Ctr, Agrifood Qual Dept, I-38010 San Michele All Adige, TN, Italy
关键词
sulphur compounds; head space solid phase microextraction/gas chromatography-mass spectrometry; solid phase extraction; wine; aroma;
D O I
10.1016/j.aca.2007.06.007
中图分类号
O65 [分析化学];
学科分类号
070302 ; 081704 ;
摘要
A gas chromatography-mass spectrometry method was established using headspace solid phase microextraction (HS-SPME) as the sampling procedure to analyse 3-mercaptohexan-l-ol (3-MH) and 3-mercaptohexyl acetate (3-MHA), two molecules with a tropical fruit aroma, in wine at trace level. This method offers important advantages, as it neither requires time-consuming sample preparation nor uses dangerous organic compounds, thus making control of wine aroma easier and suitable for routine analysis. As a comparison, a solid phase extraction (SPE) method, already described elsewhere for aroma analysis, was applied to quantify these analytes, extending this exhaustive enrichment to two important thiols. Detection limits for both the approaches were close to the sensory threshold value, resulting lower for the HS-SPME procedure and suitable for requirements in the oenological field. The application of the two proposed methods to 52 wines of different varieties gave similar results. (c) 2007 Published by Elsevier B.V.
引用
收藏
页码:291 / 297
页数:7
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