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Validation of a Method for Analysis of Aroma Compounds in Red Wine using Liquid–Liquid Extraction and GC–MS |
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| Authors: | Violeta Ivanova Marina Stefova Traj?e Stafilov Borimir Vojnoski Ildiko Bíró Anita Bufa Ferenc Kilár |
| Affiliation: | 1. Faculty of Agriculture, Goce Del?ev University of ?tip, Krste Misirkov bb, 2000, ?tip, Republic of Macedonia 2. Faculty of Natural Sciences and Mathematics, Institute of Chemistry, Ss Cyril and Methodius University, Arhimedova 5, 1000, Skopje, Republic of Macedonia 3. Institute of Agriculture, Department for Enology, Ss Cyril and Methodius University, Aleksandar Makedonski bb, 1000, Skopje, Republic of Macedonia 4. Faculty of Medicine, Institute of Bioanalysis, University of Pécs, Szigeti útja 12, 7624, Pécs, Hungary 5. Faculty of Sciences, Department of Analytical and Environmental Chemistry, University of Pécs, Ifjúság útja, 7624, Pécs, Hungary |
| Abstract: | An analytical method for determination of volatile composition of wines using sample preparation by liquid–liquid extraction and gas chromatography coupled to mass spectrometry for separation and detection has been developed and validated. Extraction of volatile compounds was performed in dichloromethane, and 1-octanol was added as an internal standard. Kékfrankos red wine produced in Villány wine region in Hungary was used as a model wine for testing and validation of the method. The developed method allowed satisfactory determination of 33 volatile compounds in the wines. Compounds analyzed include alcohols, esters, lactones, fatty acids, furans, and nitrogen compounds. The calibration curves of the four reference compounds used (2-phenyl ethanol, ethyl nonanoate, butyrolactone, and tyrosol) were linear in all cases with correlation coefficients (R 2) ranging from 0.9951 to 0.9992. The accuracy of the method was checked with a standard addition method (recovery 92.2–103 %), showing good repeatability and reproducibility (RSD?<?10 %). |
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