Characterisation of volatile components of Pinotage wines using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC x GC–TOFMS)

B.T. Weldegergis, A. de Villiers, C. McNeish, S. Seethapathy, A. Mostafa, T. Górecki, A.M. Crouch

Research output: Contribution to journalArticleAcademicpeer-review

60 Citations (Scopus)

Abstract

As part of the ongoing research into the chemical composition of the uniquely South African wine cultivar Pinotage, the volatile composition of nine young wines of this cultivar was investigated using comprehensive two-dimensional gas chromatography (GC × GC) in combination with time-of-flight mass spectrometry (TOFMS). Headspace solid phase micro-extraction (HS-SPME) using a carboxen/polydimethylsiloxane (CAR/PDMS) fibre was used to extract the volatile compounds from the wine matrix. Extracts were analysed using an in-house developed GC × GC system equipped with a single jet, liquid nitrogen-based cryogenic modulator. In the current study, 206 compounds previously reported in wine and related matrices have been detected in nine Pinotage wines. Positive identification for 48 compounds was performed using authentic standards, while tentative identification of 158 compounds was based on deconvoluted mass spectra and comparison of linear retention indices (LRI) with literature values. Identified compounds included esters, alcohols, aldehydes, ketones, acids, acetals, furans and lactones, sulphur compounds, nitrogen compounds, terpenes, hydrocarbons, volatile phenols and pyrans. Volatile compounds potentially capable of influencing wine aroma are highlighted. Many of the compounds were common to all 9 wines, although volatile components unique to specific samples were also observed. The results represent the most detailed characterisation of volatile constituents of this cultivar reported to date.
Original languageEnglish
Pages (from-to)188-199
JournalFood Chemistry
Volume129
Issue number1
DOIs
Publication statusPublished - 2011

Keywords

  • solid-phase microextraction
  • bar sorptive extraction
  • south-african wines
  • flavor compounds
  • alcoholic beverages
  • madeira wines
  • white wine
  • quercus-petraea
  • aroma compounds
  • grape variety

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