Quantitative determination of aroma components in wine by sorbent extraction: improvement and chemometric evaluation

Abstract

The analytical procedure of sorbent extraction for determining the main aroma components of wine has been improved. The wine sample was poured into a column containing an inert, high-surface-area diatomaceous earth; the aroma components were extracted by pouring a solvent mixture (pentane–methylene chloride, 2 + 1 v/v) into the column. Accuracy was evaluated, using chemometric methods, by the addition of four compounds, at known concentrations, to wine samples and by comparing the concentration obtained in determining 27 aroma components with those obtained by classical continuous liquid–liquid extraction; repeatability was also assessed. The main advantages of this simple, efficient procedure are the avoidance of emulsion formation and a significantly shorter analysis time.