Isolation and identification of volatile compounds from a wine using solid phase extraction, gas chromatography, and gas chromatography mass spectrometry

Recovery efficiencies of main volatile components of wine from porous polymer Porapak Q were investigated using dichloromethane, ethyl ether, and pentane as solvents. The nine wine components used for recovery tests were 2-methyl-1-propanol, 3-methyl-1-butanol, 2-phenylethanol, ethyl hexanoate, ethyl octanoate, diethyl butanedioate, hexanoic acid, octanoic acid, and desanoic acid. Dichloromethane showed the highest recovery efficiency, followed by ethyl ether and pentane. Nearly 80% recovery for ethyl hexanoate and ethyl octanoate was obtained by dichloromethane for a concentration of 10 ppm. Over 96% recovery was obtained by dichloromethane for 2-phenylethanol, diethyl butanedioate, hexanoic acid, and octanoic acid for 10 ppm. Volatile components from a commercial wine were trapped on Porapak Q and subsequently recovered using an organic solvent. The major compounds identified in the three extracts were 3-methyl-1-butanol, 2-phenylethanol, octanoic acid, monoethyl butanedioate, and hexanoic acid.