000130350 001__ 130350 000130350 005__ 20240125154836.0 000130350 0247_ $$2doi$$a10.1016/j.chroma.2023.464501 000130350 0248_ $$2sideral$$a136572 000130350 037__ $$aART-2024-136572 000130350 041__ $$aeng 000130350 100__ $$aCastejón-Musulén, Oscar 000130350 245__ $$aA two-run heart-cut multidimensional gas chromatography method using flame ionization and mass spectrometry for automated and robust determination of nearly complete wine aroma-volatile profiles 000130350 260__ $$c2024 000130350 5060_ $$aAccess copy available to the general public$$fUnrestricted 000130350 5203_ $$aA quantitative analytical method capable of determining the concentrations of 81 aroma-relevant wine volatiles covering nine orders of magnitude was developed and validated in this study. The method is based on stir bar sorptive extraction (SBSE) of 200 μL of wine diluted with 1.8 mL NaCl brine with pH 3.5. Volatiles thermally desorbed from the stir bars were separated in two runs in a heart-cut multidimensional gas chromatographic system and quantified using either a flame ionization detector (FID) in the first dimension (27 aroma compounds) or a mass spectrometer in the second dimension (54 aroma compounds, transferred to 22 cuts). Typical limits of compound detection lay around 0.02 mg/L by FID or ranged from 0.001 to 0.30 μg/L by mass spectrometry detector, liying below the corresponding odor thresholds in all cases. Linearity, reproducibility, and recovery were considered satisfactory for most compounds, with typical R2 values of 0.989–0.999, relative standard deviation below 10 % for 37 compounds and between 10 and 20 % for 44 compounds, and recovery rates of approximately 100 % (85–109 %) for all but acetaldehyde. An analysis of 20 wine samples completed our validation of the method, showing that a single-sample preparation procedure combined with heart-cut multidimensional two-detector gas chromatography can determine wine volatile concentrations ranging from 350 mg/L of isoamyl alcohol to 3.8 ng/L of 3-isobutyl-2-methoxypyrazine. 000130350 536__ $$9info:eu-repo/grantAgreement/ES/AEI/PID2021-126031OB-C21$$9info:eu-repo/grantAgreement/ES/DGA/T29 000130350 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000130350 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000130350 700__ $$0(orcid)0000-0002-0730-6606$$aLopez, Ricardo$$uUniversidad de Zaragoza 000130350 700__ $$0(orcid)0000-0002-3348-0843$$aOntañón, Ignacio$$uUniversidad de Zaragoza 000130350 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, Vicente$$uUniversidad de Zaragoza 000130350 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica 000130350 773__ $$g1713 (2024), 464501$$pJ. chromatogr. A$$tJournal of Chromatography A$$x0021-9673 000130350 8564_ $$s1096517$$uhttps://zaguan.unizar.es/record/130350/files/texto_completo.pdf$$yVersión publicada 000130350 8564_ $$s2580913$$uhttps://zaguan.unizar.es/record/130350/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000130350 909CO $$ooai:zaguan.unizar.es:130350$$particulos$$pdriver 000130350 951__ $$a2024-01-25-15:08:58 000130350 980__ $$aARTICLE