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.
Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid-Phase Microextraction
Article first published online: 16 MAY 2012
2004 The Institute of Brewing & Distilling
Journal of the Institute of Brewing
Volume 110, Issue 1, pages 57–65, 2004
How to Cite
Wang, L., Xu, Y., Zhao, G. and Li, J. (2004), Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid-Phase Microextraction. Jnl Institute Brewing, 110: 57–65. doi: 10.1002/j.2050-0416.2004.tb00181.x
- Issue published online: 16 MAY 2012
- Article first published online: 16 MAY 2012
- Manuscript accepted for publication February 2004
- Key words: ;
- Apple wine;
- apple juice;
- flavor analysis headspace solid-phase microextraction and gas chromatography—mass spectrometry (HS-SPME-GC-MS)
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 r2 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-SPME-GC-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.