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Selecting a representative extraction method to analyze
wine aroma
Angélique Villière, Lethuaut Laurent, Catherine Fillonneau, Carole Prost
To cite this version:
Angélique Villière, Lethuaut Laurent, Catherine Fillonneau, Carole Prost. Selecting a representative extraction method to analyze wine aroma. In Vino Analytica Scientia (IVAS) symposium, Jul 2015, Trento, Italy. �hal-01962312�
Selecting a representative extraction method to
analyze wine aroma
The use of the InnOscent device enables to recover and compare the odor representativeness of various extracts in safe conditions, removing selectively solvent from those obtained by liquid-liquid extraction procedures.
With a score of 7,4/10, the headspace SPME extraction with a Car/PDMS fiber and a 10 minutes extraction time was evidenced to be the most representative method among those evaluated. This method was then applied and GC-MS-O was performed to analyze the aroma profile of different wines through the Innovaroma project.
IXth In Vino Analytica Scientia Symposium – Trento (Italy) – 14-17 July 2015
Angélique VILLIÈRE
Laurent LETHUAUT
Catherine FILLONNEAU
Carole PROST
Oniris - College of Veterinary Medicine, Food Science and Engineering
Nantes, France
Flavor team - GEPEA - UMR CNRS 6144
The success of wine aroma characterization depends largely on the nature of the extract analyzed. Many extraction methods are currently performed before proceeding to wines’ aroma analysis. The extraction step should produce extracts with aroma characteristics as close as possible to those of the corresponding product. However, the odor representativeness of the extract obtained is a criterion rarely taken into account.
Regarding these considerations and using the InnOscent device, a relevant extraction method for wine aroma analysis was searched for on the basis of its odorant representativeness.
Extraction methods Mass Spectrometer Injector Switching and selecting device Gas flow Capillary column FID Recovery of bespoke aromatic extracts
This research was supported by the Bretagne and Pays de la Loire French councils within the framework of the INNOVAROMA project
Extracts obtained by the different extraction methods were evaluated on the basis of their odor similarity with the odor of the wine headspace Liquid-liquid extraction (LLE) Stir Bar Sorptive Extraction (SBSE)
Ethylene glycol / Silicone coating (EG Silicone) 1 hour extraction Polydimethylsiloxane coating (PDMS) • Extraction of wine (50mL) with CH2Cl2(15+5+5 mL) • Ultrasound bath 10 min (x3)
T= 20°C
• Drying with (NH4)2SO4 • Concentration to 10 µL
under N2
Solid Phase Micro Extraction (SPME)
DVB/Car/PDMS fiber (Divinylbenzene/ Carboxen/ Polydimethylsiloxane coating) 30 min extraction Car/PDMS fiber 30 min extraction Car/PDMS fiber 10 min extraction wine (50mL) dichloromethane (CH2Cl2)
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1 2 3 4 5 6 solvent elimination 3 1 4 2 5 6 0 10 Sensory assessment of recovered extracts 6 5 4 1 2 3 versus extract recovering Hidden reference Reference+
Similarity with the wine headspace
With a similarity score of 7,4 / 10 the SPME extract obtained with a Car/PDMS fiber with 10 min extraction at 34°C is the most representative extract
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InnOscent patented device
