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Quantitative Profiling of Volatile and Phenolic Substances in the Wine Vernaccia di Serrapetrona by Development of an HS-SPME-GC-FID/MS Method and HPLC-MS

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Abstract

A headspace solid-phase microextraction coupled to gas chromatography with mass spectrometry and flame ionization detection (HS-SPME-GC-MS/FID) method has been developed for quantifying the main volatiles of the Italian sparkling red wine Vernaccia di Serrapetrona, leading to establish that the divinylbenzene/carboxen/polydimethylsiloxane-coated (gray) fiber, an equilibration time of 15 min, and an extraction time of 15 min at a temperature of 35 °C are the conditions representing the best compromise in terms of sensitivity and time expense, to carry out the analyses. Among the volatiles quantified, 2-phenylethanol, 3-methylbutyl acetate, and ethyl esters levels resulted to be above their odor thresholds, thus being probably responsible for the aroma of this wine with their positive attributes. Phenolic compounds, namely gallic acid, p-coumaric acid, caffeic acid, (+)-catechin, and (+)-epicatechin, were also quantified using high-performance liquid chromatography-MS, thus obtaining an overall characterization of molecules fundamental for both the sensory and the healthy characteristics of the wine. The total phenolic content was found to be in the range of 19.25–61.67 mg l−1 with the most abundant compound being gallic acid (7.44–25.78 mg l−1). Main differences in volatile and phenolic compounds between samples were discussed and analyzed by chemometric techniques as principal component analysis.

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Acknowledgement

The company Alberto Quacquarini is kindly acknowledged for giving the wine samples.

Conflict of Interest

Dennis Fiorini declares that she has no conflict of interest. Giovanni Caprioli declares that he has no conflict of interest. Gianni Sagratini declares that he has no conflict of interest. Filippo Maggi declares that he has no conflict of interest. Sauro Vittori declares that he has no conflict of interest. Enrico Marcantoni declares that he has no conflict of interest. Roberto Ballini declares that he has no conflict of interest. This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Chemistry Division, School of Science and Technology, University of Camerino, V. S. Agostino 1, 62032, Camerino, MC, Italy

    Dennis Fiorini, Enrico Marcantoni & Roberto Ballini

  2. School of Pharmacy, University of Camerino, V. S. Agostino 1, 62032, Camerino, MC, Italy

    Giovanni Caprioli, Gianni Sagratini, Filippo Maggi & Sauro Vittori

Authors
  1. Dennis Fiorini
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  2. Giovanni Caprioli
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  3. Gianni Sagratini
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  4. Filippo Maggi
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  5. Sauro Vittori
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  6. Enrico Marcantoni
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  7. Roberto Ballini
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Correspondence to Dennis Fiorini.

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Table 1

(DOCX 28 kb)

Fig. 1

Typical chromatogram obtained from an HS-SPME-GC-MS analysis of Vernaccia di Serrapetrona wine (DOCX 40 kb)

Fig. 2

Extraction efficiency, evaluated at 45 °C as extraction temperature and 15 min as equilibrating time, as dependent from extraction time: 15, 30 and 45 min (DOCX 38 kb)

Fig. 3

Extraction efficiency, evaluated at an equilibrating time of 15 min and an extraction time of 15 min, as dependent from equilibrating/extraction temperature: 25, 35 and 45 °C (DOCX 37 kb)

Fig. 4

a) Score plot (PCA) for main variation of headspace volatiles and phenolic compounds among sparkling red wine samples of Vernaccia di Serrapetrona. b) The PCA loading plot for volatile and phenolic compounds which explains 45.91% of the variation on horizontal axis (PC 1) and 33.36% on the vertical axis (PC 2) (DOCX 86 kb)

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Fiorini, D., Caprioli, G., Sagratini, G. et al. Quantitative Profiling of Volatile and Phenolic Substances in the Wine Vernaccia di Serrapetrona by Development of an HS-SPME-GC-FID/MS Method and HPLC-MS. Food Anal. Methods 7, 1651–1660 (2014). https://doi.org/10.1007/s12161-014-9802-1

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