engleski

Determination of 2-aminoacetophenone in Riesling wines by SPME-GC-MS

The unpleasant odor quality of an off-flavor is mostly caused by only one, sometimes several volatile compounds with very low odor threshold values and the typical unpleasant odor taint of the spoiled food product. 2-aminoacetophenone is an aroma compound which causes the untypical aging off flavor in Vitis vinifera white wines. Ultrasound assisted headspace solid phase microextraction (UAE-HS-SPME) and direct immersion solid phase microextraction (DI-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) were tested and optimized for determination of 2-aminoacetophenone in Riesling wines fermented by different yeast strains. Divinylbenzen/Caboxen/Polydimethylsiloxane (DVB/CAR/PDMS) 50/30 µm fiber was used. Both methods, DI-SPME and UAE-HS-SPME are quantitative (recoveries in the range 39-63% and 59-83%, repectively) and sensitive (limits of detection were 0, 01 μg L-1 and 0, 03μg L-1, repectively). Ultrasonic assisted headspace SPME showed significantly reduced time of extraction. 2-AAP was detected only in two samples below odour treshold

2-aminoacetophenone ; solid-phase microextraction ; Riesling wine

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