CQ-VR - Chemistry Research Centre - Vila Real, FoodWin - Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
CQ-VR - Chemistry Research Centre - Vila Real, FoodWin - Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; Biology and Environment Department, Life and Environmental Sciences School, 5000-801 Vila Real, Portugal.
Food Chem. 2023 Sep 30;421:136154. doi: 10.1016/j.foodchem.2023.136154. Epub 2023 Apr 14.
An accurate and precise Multiple Headspace Solid-Phase Microextraction (MHS-SPME) method was developed and validated for quantifying the volatile composition of White and Tawny Port wines. SPME extraction conditions were optimised using a four-factor three-level Box-Behnken design with three blocks and two replications. Optimal extraction conditions were similar for both Port wines. The method showed good linearity (0.001-50 mg/L), precision (<5%), and detection limits (<1μg/L), well below the olfactory detection threshold. Recoveries higher than 95 % were obtained. Twenty-three aroma compounds were quantified in Tawny and, for the first time, in White Port wines, including five acids, fourteen esters, the most abundant class, and four norisoprenoids, whose levels apparently increased with age. White Port wines had a lower abundance of aroma compounds. Results show that this MHS-SPME method is suitable for analysing volatile composition of White and Tawny Port wines, with reduced costs, manipulation time and eliminating matrix effects.
建立并验证了一种准确、精密的多顶空固相微萃取（MHS-SPME）方法，用于定量分析白波特酒和茶色波特酒的挥发性成分。采用三区块和两重复的四因素三水平 Box-Behnken 设计对 SPME 萃取条件进行优化。两种波特酒的最佳萃取条件相似。该方法具有良好的线性（0.001-50 mg/L）、精密度（<5%）和检测限（<1μg/L），远低于嗅觉检测阈值。回收率高于 95%。在茶色波特酒中首次定量了 23 种香气化合物，包括 5 种酸、14 种酯，这是最丰富的一类，还有 4 种法呢醇，其含量显然随着陈酿时间的增加而增加。白波特酒中香气化合物的丰度较低。结果表明，该 MHS-SPME 方法适用于分析白波特酒和茶色波特酒的挥发性成分，具有降低成本、操作时间和消除基质效应的优点。
