Chemical analysis of aromas associated with wine provides useful information for screening and understanding a product or process. Here, we use headspace solid phase microextraction (HS-SPME) as a sample preparation method to collect and concentrate volatile analytes in the headspace of a wine sample. The samples were then analyzed with gas chromatography coupled to time-of-flight mass spectrometry (GC-TOFMS). This analytical technique offered untargeted and comprehensive chemical data for the samples that could also be probed for specific targeted compounds. A set of wine samples were spiked with 2,4,6-trichloroanisole at parts per trillion (ppt) to parts per billion (ppb) concentrations to simulate the cork taint wine fault and to demonstrate the capability of this analytical approach to screen for and quantify this targeted analyte at concentrations near the sensory threshold. In addition to the targeted screening, the aroma analytes were characterized to gain insight into the overall aroma profile of the wine. Further untargeted comparisons between fresh and oxidized wine samples were made to determine specific chemical differences. By extending the analytical technique to two-dimensional gas chromatography (GC × GC), additional distinction between the samples could be determined from the increased peak capacity and lower limit of detection associated with GC × GC. These benefits provided the ability to detect more analytes within these complex samples and uncover additional chemical differences.

Funding Support: LECO Corporation