Analysis of Aroma Compounds in White Wines using Solid Phase Micro Extraction
The aroma compounds in white wines have a distinct aroma profile. The major components in the aroma profile of white wines can be very similar; however it is the subtleties that can make all the difference. The seemingly small components in the aroma profile of a wine can often have a large impact on the overall flavor. There are an enormous variety of wine brands, flavors, etc… This application note will focus on three types of white wine and their respective aroma profiles using Headspace Solid Phase Micro Extraction sampling.
Solid Phase Micro Extraction (SPME) consists of a fiber with an extraction phase being exposed to a sample for a set time, temperature, and agitation. The efficiency of the extraction is based on how quickly the analytes in the sample come to equilibrium with the fiber coating. The most effective SPME coating varies with the sample matrix, the sampling technique and the analytes of interest. In this case, the best fiber extraction coating for the wine matrix was found to be a 50/30µm Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS).
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