Development of analytical sampling technique to study the aroma profile of Pinot Noir wine
A novel and efficient Dispersive Liquid-Liquid Microextraction (DLLME) method coupled with gas chromatography–mass spectrometry (GC–MS) was developed to determine 33 key aroma compounds (esters, alcohols, aldehydes, terpenes, norisoprenoids, fatty acids and phenols) present in Pinot noir (PN) wine. Four critical parameters including extraction solvent type, disperse solvent type, extraction solvent volume and disperse solvent volume were optimised with the aid of D-optimal design. Linearity of standard calibration curves created with the optimised method was satisfactory (with correlation coefficients over 0.9917), and repeatability and reproducibility were better than 10% for all targeted analytes. The limits of detection and the limits of quantification were at very low levels (µg L-1), covering the range of expected concentrations for targeted compounds in PN wine. Finally, the developed method was successfully applied to analyse 12 New Zealand PN wines. To our knowledge, this is the first time DLLME has been applied simultaneously to determine all the above aroma compounds present in PN wine. The developed DLLME method is a fast, straight-forward and low-cost method that is more environmentally-friendly than other common volatile extraction methods.
Issue: IVAS 2022
1University of Auckland
2Plant and Food Research, New Zealand
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Wine, Dispersive liquid–liquid microextraction (DLLME), D-optimal design, Gas chromatography–mass spectrometry, aroma compounds