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A Novel Method for Detection of Fusel Oil in Wine by the Use of Headspace Gas Chromatography

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Abstract

Fusel oils (FOs) are higher alcohols (including propanol, isobutanol, isoamylol, and active amyl alcohol), which affect the aroma profiles and flavor profiles of wine. A novel method for determination of FOs in lychee wine was developed using headspace gas chromatography (HS-GC). Results showed that 12% standard curve (SC) can be used to determinate the FOs of low alcoholic beverages, yet 40% SC can be used for high alcoholic beverages (e.g., brandy). Optimization of the parameters of equilibrium temperature at 50 °C was maintained for 30 min. The stabilized gas-liquid phase ratio of 3:1 for further research had no significant differences with others, which is caused by the distribution coefficient of K ≫ 100. The addition of sodium chloride (NaCl) decreased the partition coefficient of FOs markedly, and an inverse situation was observed for the extraction of FOs saturating at 1.25 g NaCl in 5 mL LW. Relative standard deviations (RSD) of reproducibility tests were in the range of 1.03–4.91%. Meanwhile, the mean recoveries of low, middle, and high concentration levels were 100.94, 103.2, and 96.74%, respectively. HS-GC was a stabilized, concise, and efficient method compared with the International Organization of Vine and Wine (OIV) method of OIV-MA-BS-14. These findings provide a foundation to determine higher alcohols of alcoholic beverages.

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Acknowledgements

This research was supported by the National Natural Science Foundation of China (21576099, 21376094) as well as S&T projects of Guangdong Province (2015A030312001 and 2013B020203001).

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Authors and Affiliations

  1. School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China

    Zhong-Sheng Tang & Xin-An Zeng

  2. Food Green Processing and Nutrition Regulation Research Center of Guangdong Province, South China University of Technology, Guangzhou, 510641, China

    Zhong-Sheng Tang & Xin-An Zeng

  3. Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Canterbury, New Zealand

    Charles S. Brennan

  4. School of Materials Science and Engineering, South China University of Technology, Guangzhou, 510641, China

    Wei-Qi Xie

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  1. Zhong-Sheng Tang
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  2. Xin-An Zeng
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Correspondence to Xin-An Zeng.

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Zhong-Sheng Tang declares that he has no conflict of interest. Xin-An Zeng declares that he has no conflict of interest. Charles S. Brennan declares that he has no conflict of interest. Wei-Qi Xie declares that he has no conflict of interest.

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Tang, ZS., Zeng, XA., Brennan, C.S. et al. A Novel Method for Detection of Fusel Oil in Wine by the Use of Headspace Gas Chromatography. Food Anal. Methods 10, 3338–3349 (2017). https://doi.org/10.1007/s12161-017-0884-4

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  • DOI: https://doi.org/10.1007/s12161-017-0884-4

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