Analysis of Aroma Compounds in White Wines Using Solid Phase Micro Extraction

Importance of the Topic

The detailed profiling of volatile aroma compounds in white wines is critical for quality control, product development and brand differentiation. Solid Phase Micro Extraction (SPME) coupled with Gas Chromatography/Mass Spectrometry (GC/MS) provides a solvent‐free, sensitive and reproducible approach to isolate trace‐level flavor constituents from complex matrices such as wine.

Objectives and Study Overview

This application note examines three common white wine varieties—Chardonnay, Pinot Grigio and Sauvignon Blanc—to compare their headspace aroma profiles. The primary goals were to identify major and minor flavor compounds, quantify their relative abundances and highlight varietal differences that contribute to distinctive sensory properties.

Methodology and Instrumentation

The workflow combined automated headspace SPME sampling using the FLEX Autosampler with GC/MS analysis on an Agilent 7890 GC and 5975 mass spectrometer. Key elements included:

• SPME fiber: 50/30 μm DVB/CAR/PDMS coating selected for optimal recovery of wine volatiles
• Sample preparation: 5 mL wine mixed with 1 g NaCl in 20 mL headspace vials
• Extraction conditions: incubation at 40 °C for 5 min with agitation, followed by 60 min fiber exposure
• GC parameters: Rxi-624 Sil MS column (30 m×0.25 mm×1.4 μm), oven ramp from 40 °C to 220 °C over 18 min
• MS detection: scan range m/z 31–265, source at 230 °C and quadrupole at 150 °C

Main Results and Discussion

Analysis of averaged chromatograms and percent composition revealed:

• Ethanol dominated all profiles (17–25 % of total ion response).
• Common esters such as ethyl caproate, ethyl caprylate and phenylethyl alcohol were present in similar proportions across varieties, underscoring shared fermentation pathways.
• Varietal distinctions arose in compounds like isoamyl acetate and capric acid ethyl ester, which showed higher relative abundance in Chardonnay compared to the other wines.
• Minor acids and furans exhibited subtle differences that may influence mouthfeel and complexity.

Benefits and Practical Applications

SPME‐GC/MS enables rapid, reproducible flavor profiling without solvents, making it ideal for:

• Quality assurance in wineries and beverage production facilities
• Comparative studies of grape varieties, fermentation conditions and aging processes
• Product development by linking chemical profiles to sensory attributes

Future Trends and Opportunities

Emerging improvements include advanced fiber coatings for broader analyte coverage, coupling SPME with high‐resolution mass spectrometry for enhanced compound identification and real‐time inline monitoring of fermentation processes. Integration with chemometric analysis and machine learning will further refine varietal classification and predictive sensory modeling.

Conclusion

The headspace SPME‐GC/MS approach successfully differentiated aroma profiles of Chardonnay, Pinot Grigio and Sauvignon Blanc, highlighting both shared and unique volatile compounds. Automation via the FLEX Autosampler ensured high throughput and reproducibility, demonstrating SPME as a robust tool for wine aroma analysis.

Reference

1. Pawliszyn J. Handbook of Solid Phase Microextraction. Chemical Industry Press of China; 2009.
2. Cannavan T. Wine‐pages; 21 Aug 2014.