Quantification of varietal aroma compounds, oak markers, and Strecker aldehydes in wines by SPE and gas chromatography–tandem mass spectrometrytry v1

This protocol outlines the conditions for the assaying volatile impact compounds in white and red wines by gas chromatography–tandem mass spectrometry (GC–MS/MS). This method enables the quantification of volatile thiols (3SH: 3-sulfanylhexanol; 3SHA: 3-sulfanylhexyl acetate; 4MSP: 4-methyl-4-sulfanylpentan-2-one; BM: benzenemethanethiol; E2SA: ethyl 2-sulfanylacetate; and FFT: furfurylthiol), odoriferous oxidation markers (methional, ortho-acetominophenone, and phenylacetaldehyde) in dry white wines, the main furanones and lactones associated with jammy fruit notes in red wines, terpenes (linalool, α-terpineol, nerol, geraniol), C13-norisoprenoids (β-damascenone and β-ionone), and oak wood markers (vanillin, eugenol, whisky lactone, guaiacol, nerol). This method represents an optimization and automation of the one described by Thibon et al (2015).