Determination of wine aroma compounds by dehydration followed by GC/MS

A new extraction method for the analysis of the volatile fraction of white and red wines has been carried out. A dehydration step with MgSO4 allowed separating an alcoholic-glycerine layer rich in aroma compounds. Spiked samples showed good recoveries between 75 and 120% with CVmax of 17 except for 2-phenylethanol and γ-butyrolactone in red wine with recoveries in average of 58%, and monoethylsuccinate both in white and red wine. Method repeatability and intermediate precision showed good CV% with minimum and maximum values between 7.7, and 24, and between 18.7, and 25.0, respectively. The average determination coefficients were greater than 0.99 with CV max of 13%. The instrumental LOD and LOQ were in all cases under 0.05 mg/L, except for 2,3 butanediol (0.20 mg/L). The presence of wine matrix affected compounds response in GCMS analysis, and the use of matrix matched calibration curve is mandatory to have reliable quantitative data.