Determination of volatile organic compounds in Kazakhstan red wine by headspace solid-phase microextraction in combination with GC-MS
Abstract
An analytical method for determination of volatile organic compounds (VOCs) in Kazakhstan red wine was developed in this study. The volatile composition of red wine was determined by headspace SPME in combination with GC-MS. The DVB/CAR/PDMS fiber and the sample volume of 10 mL were chosen. The optimal conditions for HS-SPME were temperature of 30°C and extraction time of 60 s. Addition of 3 g NaCl and no pH adjusting were the most suitable parameters for extraction of VOCs from wine. The developed methodology enables to identify compounds referring to the following classes such as esters, alcohols, aldehydes, acids, ketones and naphthalenes and can be applied for forensic examination of Kazakhstan red wine.
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