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Am. J. Enol. Vitic. 56:1:37-45 (2005)
Copyright © 2005 by the American Society for Enology and Viticulture.
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Validation of a Solid-Phase Microextraction Method for Headspace Analysis of Wine Aroma Components

Karen L. Howard1, James H. Mike1 and Roland Riesen2,*

1 Department of Chemistry, and 2 Lake Erie Enology Research Center, Department of Biology, Youngstown State University, One University Plaza, Youngstown, OH 44555.

* Corresponding author [Email: rriesen{at}ysu.edu]

A validated method for identification and quantitation of key aroma components in wine was developed using a divinylbenzene/Carboxen/polydimethylsiloxane solid-phase microextraction fiber combined with gas chromatography/mass spectrometry. Headspace solid-phase microextraction with automated sample handling produced good sensitivity and reproducibility. Reliable quantitation was obtained for components that demonstrated significant headspace depletion and competition for the fiber coating during extraction. Several internal standards were used to target the extraction and chromatographic behavior of each class of analytes in the matrix. Good results were obtained for esters, alcohols, and terpenes. Organic acids were not effectively analyzed using this method. Limits of detection for most target aroma components were in the µg/L range.

Key words: solid-phase microextraction, gas chromatography, headspace analysis, aroma components




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P. A. Skinkis, B. P. Bordelon, and K. V. Wood
Comparison of Monoterpene Constituents in Traminette, Gewurztraminer, and Riesling Winegrapes
Am. J. Enol. Vitic., December 1, 2008; 59(4): 440 - 445.
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Copyright © 2005 by the American Society for Enology and Viticulture.