ISOLATION AND IDENTIFICATION OF VOLATILE COMPOUNDS FROM A WINE USING SOLID-PHASE EXTRACTION, GAS-CHROMATOGRAPHY, AND GAS-CHROMATOGRAPHY MASS-SPECTROMETRY

Recovery efficiencies of main volatile components of wine from porous polymer Porapak Q were investigated using dichloromethane, ethyl ether , and pentane as solvents. The nine wine components used for recovery tests were 2-methyl-1-propanol, 3-methyl-1-butanol, 2-phenylethanol, e thyl hexanoate, ethyl octanoate, diethyl butanedioate, hexanoic acid, octanoic acid, and desanoic acid. Dichloromethane showed the highest r ecovery efficiency, followed by ethyl ether and pentane. Nearly 80% re covery for ethyl hexanoate and ethyl octanoate was obtained by dichlor omethane for a concentration of 10 ppm. Over 96% recovery was obtained by dichloromethane for 2-phenylethanol, diethyl butanedioate, hexanoi c acid, and octanoic acid for 10 ppm. Volatile components from a comme rcial wine were trapped on Porapak Q and subsequently recovered using an organic solvent. The major compounds identified in the three extrac ts were 3-methyl-1-butanol, 2-phenylethanol, octanoic acid, monoethyl butanedioate, and hexanoic acid.