Determination of Wine Aroma Compounds from Simple Extracts using Automated Large Volume Injection with PTV Solvent Splitting


App Note 3/1993

A combination of sensory testing and analysis of individual chemical species is now regarded as necessary, both for evaluation of wine character and quality as well as for a definite determination of off-flavors. In this regard advances in methodology for rapid determination of aroma compounds is an important developmental area.

In this paper a simple and fast method for enrichment and quantification of volatile compounds in wine using a solvent venting technique is described. 10 mL of wine and only 100 μL of extractant are necessary. The aroma extracts can directly be used for GC/MS analysis, without any further sample preparation.