Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid-Phase Microextraction
L. Wang 1, Y. Xuv 1,3, G. Zhao 1 and J. Li 2
1 Biotechnology and Technology, Department of Brewing Science, School of Biotechnology and Key Laboratory of Industrial Biotechnology, Southern Yangtze University, 170 Huihe Rd., Wuxi P.R.China, 214036.
2 Brewing Science and Technology, Changyu Pioneer Wine Company Limited, Yantai China, 264000.
3 Corresponding author. E-mail: yxu@wxuli.edu.en
J. Inst. Brew. 110(1), 57–65, 2004 | VIEW ARTICLE
ABSTRACT
Flavor volatiles are important components of alcoholic beverages.
In this study, headspace solid-phase microextraction and gas
chromatography–mass spectrometry (HS-SPME-GC-MS) were investigated
for the determination of flavor-contributing volatiles for
apple wine. HS-SPME parameters were defined, including fiber
coatings, extraction time, and extraction temperature. Good
linearity, recoveries, and repeatability of the SPME method
using carboxen-polydimethylsiloxane (carboxen-PDMS) fiber
were obtained with r 2
values, recoveries, and relative standard deviations ranging
from 0.9112 to 0.9960, 80.23% to 110.21%, and 1.5% to 6.4%
respectively using standard solution. No significant effects
of ethanol concentration on headspace concentrations of analytes
were observed when ethanol concentration changed from 0% to
12% (v/v), indicating that the HS-SPMEGC- MS method can be
used for the determination of flavor volatiles in apple wine
with an alcohol content below 12% (v/v) as well as in apple
juice, and the method enables the monitoring of volatiles
in mash during fermentation.
Key words:
Apple wine, apple juice, fermentation, flavor analysis headspace solid-phase microextraction and gas chromatography–
mass spectrometry (HS-SPME-GC-MS).
Publication no. G-2004-0319-222 ©2004 The Institute & Guild of Brewing