Optimisation of SPME Arrow GC/MS method for determination of wine volatile organic compounds

Abstract

A new technology called solid phase microextraction (SPME) Arrow has recently been used in the analysis of food volatile organic compounds (VOCs). This technology is still not widely used for the analysis of wine VOCs, which play a crucial role in sensory properties. For optimisation of SPME Arrow extraction conditions, Box–Behnken experimental design and response surface methodology were used. The optimised conditions were extraction temperature, incubation time, and exposure time. The most significant factors affecting extraction efficiency were extraction temperature and exposure time. An increase in temperature and exposure time increased the analytical signal of most classes of VOCs extracted from both white and red wine samples. For VOCs in white wines, the optimal conditions are an extraction temperature of 50 °C, an incubation time of 10 min, and an exposure time of 60 min, while for VOCs in red wines, the optimal conditions are an extraction temperature of 60 °C, an incubation time of 17 min, exposure time of 53 min. The new optimised method allows more accurate and time-saving analysis of VOCs from wines, enabling the analysis of a large number of samples.

Keywords

• SPME Arrow
• method optimisation
• wines
• VOCs