Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography mass spectrometry (GC-MS) analysis

Simultaneous distillation extraction (SIDE) and closed-loop stripping analysis (CLSA) show great capacity for organic compound extraction. Here we used these techniques to obtain and characterize a wide range of volatile compounds from aged cava sparkling wine. We also explored the potential application of head space-solid phase micro extraction (HS-SPME) to determine the distinctive volatile compounds of aged cava as this technique is a common extraction method in quality flavour control. For SDE, 50 mL of cava were extracted with pentane/dichloromethane during 4 h in a Likens-Nickerson (LN) extraction apparatus; while for CLSA, 25 mL of cava were stirred during I h into a CLSA apparatus with an adsorbent trap of granulated activated carbon. HS-SPME was performed at 35 degrees C using 2 ml of sample for 30 min. The 20-mm SPME fibber was coated with a 50/30-mu m layer of divinylbenzene-carboxen-polydimethylsiloxane (DVB-CAR-PDMS). All the extraction methods were followed by gas chromatography-mass spectrometry (GC-MS) analysis. SDE and CLSA allowed the identification of 84 volatile compounds. Almost 40% of the volatiles from these two techniques were obtained by HS-SPME. Moreover, here we provide the first description of several tentatively identified compounds such as lilial, octanal, 2-octanone, isopropyl disulfide, methylthiophen-3-one, alpha-amyl-cinnamaldehyde, ethyl 2-furancarboxylate, 2-acetylfuran, and 5-methylfurfural in cava. (c) 2007 Elsevier Ltd. All rights reserved.