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Optimisation and validation of a high‐throughput semi‐quantitative solid‐phase microextraction method for analysis of fermentation aroma compounds in metabolomic screening studies of wines

Optimisation and validation of a high‐throughput semi‐quantitative solid‐phase microextraction... Background and Aims Metabolomic screening studies normally contain thousands of samples with each individual sample being thoroughly analysed for observed differences in multiple compounds. A comparative screen is often employed to narrow down the search field before undertaking an intensive quantitative search. This study optimised the parameters for two solid‐phase microextraction (SPME) fibres recently reported to be optimum for the extraction of aroma compounds from a white wine and to create a validated comparative method with the optimised fibre for future metabolomic wine‐screening studies. Methods and Results The analytical parameters for a 65‐μm divinylbenzene/polydimethylsiloxane (DVB/PDMS) and a 100‐μm polydimethylsiloxane (PDMS) fibre were determined based on salt concentration, sample dilution, extraction time and extraction temperature for an extensive library of aroma compounds at a concentration similar to that found in commercial white wines. After optimisation, the best fibre was selected and a semi‐quantitative high‐throughput method was developed. This method was validated for 34 aroma compounds commonly found in wines, with similar results found in three media (model wine, spiked bag‐in‐box wine and a spiked laboratory‐made wine) thus negating any potential matrix effect found when analysing different wines. Conclusions The 65‐μm PDMS/DVB fibre was the best for fermentation bouquet studies, and a newly devised method was developed for semi‐quantitative high‐throughput metabolomic screening studies involving 34 aroma compounds common to white wine fermentation bouquet. Significance of the Study A semi‐quantitative high‐throughput method has been validated in a range of different wine media; it is fast and inexpensive and will find application in wine metabolomic studies as it allows one to narrow down the initial search field before employing the more expensive and time‐consuming, traditional quantitative approach. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

Optimisation and validation of a high‐throughput semi‐quantitative solid‐phase microextraction method for analysis of fermentation aroma compounds in metabolomic screening studies of wines

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Publisher
Wiley
Copyright
Copyright © 2016 Australian Society of Viticulture and Oenology Inc.
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/ajgw.12167
Publisher site
See Article on Publisher Site

Abstract

Background and Aims Metabolomic screening studies normally contain thousands of samples with each individual sample being thoroughly analysed for observed differences in multiple compounds. A comparative screen is often employed to narrow down the search field before undertaking an intensive quantitative search. This study optimised the parameters for two solid‐phase microextraction (SPME) fibres recently reported to be optimum for the extraction of aroma compounds from a white wine and to create a validated comparative method with the optimised fibre for future metabolomic wine‐screening studies. Methods and Results The analytical parameters for a 65‐μm divinylbenzene/polydimethylsiloxane (DVB/PDMS) and a 100‐μm polydimethylsiloxane (PDMS) fibre were determined based on salt concentration, sample dilution, extraction time and extraction temperature for an extensive library of aroma compounds at a concentration similar to that found in commercial white wines. After optimisation, the best fibre was selected and a semi‐quantitative high‐throughput method was developed. This method was validated for 34 aroma compounds commonly found in wines, with similar results found in three media (model wine, spiked bag‐in‐box wine and a spiked laboratory‐made wine) thus negating any potential matrix effect found when analysing different wines. Conclusions The 65‐μm PDMS/DVB fibre was the best for fermentation bouquet studies, and a newly devised method was developed for semi‐quantitative high‐throughput metabolomic screening studies involving 34 aroma compounds common to white wine fermentation bouquet. Significance of the Study A semi‐quantitative high‐throughput method has been validated in a range of different wine media; it is fast and inexpensive and will find application in wine metabolomic studies as it allows one to narrow down the initial search field before employing the more expensive and time‐consuming, traditional quantitative approach.

Journal

Australian Journal of Grape and Wine Research – Wiley

Published: Feb 1, 2016

Keywords: ; ; ; ; ;

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