Method for analysis of heavy sulphur compounds using gas chromatography with flame photometric detection

A method for analysis of heavy sulphur compounds in wines, based on gas chromatography (GC) with flame photometric detection, is reported. Wine samples preparation includes a dichloromethane liquid-liquid extraction followed by concentration under a nitrogen atmosphere. The extracted fraction was also analysed by GC-mass spectrometry. The method enables high recovery of sulphur compounds in wine and satisfies the requirements of repeatability and sensitivity. Applications of the method to red, white and Port wines are reported.     

Determination of sulphur and total sulphur dioxide in wines by an ICP-AES method

Sulphur contents of the original sample and the sample free from sulphur dioxide were determined by ICP-AES following nitric acid digestion under high pressure (using PAAR HPA equipment), and the total sulphur content was calculated from the difference between the results obtained. With the aim of preparing a sample free from sulphur dioxide, bound sulphur dioxide was released by sodium hydroxide, then after acidifying by phosphoric acid, boiling was carried out. Relative standard deviations of the results obtained for total sulphur, the sulphur without S(IV) and total sulphur dioxide were lower than 2.5, 3.5 and 5% respectively. Various amounts of sulphur (in the form of Na₂SO₄), added to wine samples, were successfully recovered between 95.5 and 104.9%. Based on comparative analyses performed by a widely accepted classic method, the indirect method developed was found to be adequate for the determination of total sulphur dioxide. The procedure is suitable for serial tests.     

Volatile compounds as markers of ageing in Tempranillo red wines from La Mancha D.O. stored in oak wood barrels

Solid-phase extraction cartridges (SPE)-GC/MS method was used to analyse red wines aromas. The matrix effect was studied with chemicals standard prepared in synthetic wines with water/alcohol solutions (12% ethanol, v/v) following the procedure proposed. The method offers good reproducibility since the relative standard deviations (RSD%) for the volatile compounds levels were less than 9%. This method was used to differentiate the aroma of one hundred mono-varietal young, crianza, reserva and gran reserva La Mancha D.O. wines (cv. Tempranillo) on the basis of oak barrel contact period. Samples were checked at ten time points over 36 months. Sixty important wine odorants, such as volatile phenols, vanillin derivatives, lactones, norisoprenoids, benzene compounds, esters and terpenols, can be quantitatively determined in a single run. Results showed significant quantitative differences in the volatile profiles of wines depending on the length of time in contact with wood, even in wines belonging to the same commercial category. Stepwise multiple linear regression (SMLR) was used to obtain a model that predicted the time of barrel ageing to which wines were submitted in relation with the wine volatile composition. A successful function based on eight compounds with a mean deviation of 0.37 months in the predictions, was obtained.     

Quick gas chromatographic method for determining common pesticides in musts and wines

Summary A rapid method based on gas chromatography which determines parathion-methyl, fenitrothion, chlorpyrifos, dichlofluanid, vinclozolin, chlozolinate, procymidone and iprodione is described. It involves quantitative extraction with n-hexane and determination by capillary gas chromatography using an electron capture detector. Pesticides were satisfactorily separated in 15 min with a phenylmethylsilicone fused-silica capillary column under isothermal conditions. Quantitation was carried out using dieldrin as internal standard. The method seems appropriate for oenological laboratory work because of its simplicity and rapidity. It was successfully used to identify and quantify pesticides studied in musts and wines.     

Investigation of sulphur compounds in coal tar using monodimensional and comprehensive two-dimensional gas chromatography

Coal is a non renewable fossil fuel, used mainly as a source of electrical energy and in the production of coke. It is subjected to thermal treatment, pyrolysis, which produces coke as a main product, in addition to a condensed liquid by-product, called tar. Tar is a complex mixture of organic compounds which contains different chemical classes, presenting aromatic and sulphur heterocyclic compounds. In general, identification of these compounds requires steps of isolation and fractionation, mainly due to co-elution of these compounds with polyaromatic hydrocarbons (PAH). The objective of this work is to characterize the sulphur compounds present in the coal tar obtained via pyrolysis, using comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry detector (GC×GC/TOFMS). Coal samples from the State of Paraná, Brazil were subjected to laboratorial scale pyrolysis. Several experimental conditions were tested, such as sample weight (5, 10 and 15g), heating ramp (10, 25 and 100°C/min) and final temperature (500, 700 and 900°C). Samples were analyzed by one dimensional gas chromatography (1D-GC) coupled to a quadrupole mass spectrometry detector (GC/qMS) and two-dimensional gas chromatography with time-of-flight mass spectrometry detector (GC×GC/TOFMS). The higher amount of sulphur compounds was obtained at a final temperature of 700°C and a heating ramp of 100°C/min. The main classes observed in the color plot were thiophenes, benzothiophenes and alkylated dibenzothiophenes. GC×GC/TOFMS allowed the identification of the greater number of compounds and the separation of several sulphur compounds from one another. Moreover, separation of sulphur compounds from polyaromatic hydrocarbons and phenols was achieved, which was not possible by 1D-GC. Comparing GC×GC/TOFMS and 1D-GC (SIM mode) also showed that 1D-GC, one of the most employed quantification tools for sulphur compounds, can be misleading for detection, identification and quantification, as the number of isomers of sulphur compounds found was greater than theoretically possible.     

Comprehensive two-dimensional liquid chromatography in the analysis of antioxidant phenolic compounds in wines and juices

A novel comprehensive two-dimensional liquid chromatographic (LC×LC) system was developed for the quantification of antioxidant phenolic compounds in wine and juice. The system allows parts of the sample that are well separated in the first column to pass directly to the detector after the first column, while the rest of the sample proceeds to the second column. The optimised LC×LC system employed a combination of two C18 columns, the latter column with an ion-pair reagent (tetrapentylammonium bromide). The relative standard deviations (RSD) for the retention times were better than 0.01% in the first dimension and on average 6.3% in the second. The RSD values of the peak volumes varied from 3% (protocatechuic acid) to 13% (caffeic acid, n = 3, 10 μg/ml).     

Multivariate analysis for the classification and differentiation of Madeira wines according to main grape varieties

In order to differentiate and characterize Madeira wines according to main grape varieties, the volatile composition (higher alcohols, fatty acids, ethyl esters and carbonyl compounds) was determined for 36 monovarietal Madeira wine samples elaborated from Boal, Malvazia, Sercial and Verdelho white grape varieties. The study was carried out by headspace solid-phase microextraction technique (HS-SPME), in dynamic mode, coupled with gas chromatography–mass spectrometry (GC–MS). Corrected peak area data for 42 analytes from the above mentioned chemical groups was used for statistical purposes. Principal component analysis (PCA) was applied in order to determine the main sources of variability present in the data sets and to establish the relation between samples (objects) and volatile compounds (variables). The data obtained by GC–MS shows that the most important contributions to the differentiation of Boal wines are benzyl alcohol and (E)-hex-3-en-1-ol. Ethyl octadecanoate, (Z)-hex-3-en-1-ol and benzoic acid are the major contributions in Malvazia wines and 2-methylpropan-1-ol is associated to Sercial wines. Verdelho wines are most correlated with 5-(ethoxymethyl)-furfural, nonanone and cis-9-ethyldecenoate. A 96.4% of prediction ability was obtained by the application of stepwise linear discriminant analysis (SLDA) using the 19 variables that maximise the variance of the initial data set.     

Determination and fractionation of sulphur in a contaminated dredged sediment

Conversion of sulphur compounds in reduced, contaminated sediments that are brought in upland conditions may largely affect the potential mobility of heavy metal contaminants. We applied selected methods for the determination of total sulphur and sulphur fractions in a contaminated sediment in the reduced state and after gradual drying and oxidation during 1 month. Dry ashing, followed by ion chromatographic detection, was reliable for the determination of total sulphur. Good recoveries were obtained in both reference samples and spiked samples. Total sulphur was 14.5±0.6 g kg⁻¹ relative to dry sediment. Wet chemical methods that involve the determination of acid-volatile, Zn–HCl-reducible, chromium-reducible, acetone-soluble and HI-reducible sulphur were used to estimate specific sulphur forms. Results for acetone-soluble sulphur were to high and not consistent with results for other fractions. Major part of sulphur in the sediment (90%) was inorganic. Sulphides were converted partially to sulphate and to intermediary oxidised sulphur compounds upon oxidation of the sediment. The results suggested that the intermediary oxidised sulphur pool in the reduced sediment (2.5 g kg⁻¹) mainly consisted of pyrite, that was not converted during drying and oxidation. No significant changes in organic sulphur were detected.     

Automation of sample preparation as a preliminary stage in the high-performance liquid chromatographic determination of polyphenolic compounds in sherry wines

The procedure for automating the method of sample preparation by solid-phase extraction prior to the HPLC analysis of polyphenolic compounds in sherry wine is described. This method consists of two stages, the first being sample preconcentration and cleaning using a C₁₈ cartridge and the second fractionation using a SAX anion exchanger. The first direct application of the method, using a semi-flexible robot system, did not produce satisfactory results, thus requiring a series of modifications and optimization of the variables inherent in the device itself. The automated method as modified produced considerable improvements over the manual method with respect to the recovery and repeatability values obtained with the different polyphenolic species used in its optimization. Subsequent testing of the method with real samples of sherry wine proved its applicability for tracking the evolution of polyphenolic species in wine.     

Headspace solid-phase microextraction for the determination of volatile organic sulphur and selenium compounds in beers,wines and spirits using gas chromatography and atomic emission detection

A rapid and solvent-free method for the determination of eight volatile organic sulphur and two selenium compounds in different beverage samples using headspace solid-phase microextraction and gas chromatography with atomic emission detection has been developed. The bonded carboxen/polydimethylsiloxane fiber was the most suitable for preconcentrating the analytes from the headspace of the sample solution. Volumes of 20 mL of undiluted beer were used while, in the case of wines and spirits, sample:water ratios of 5:15 and 2:18, respectively, were used, in order to obtain the maximum sensitivity. Quantitation was carried out by using synthetic matrices of beer and wine, and a spiked sample for spirits, and using ethyl methyl sulphide and isopropyl disulphide as internal standards. Detection limits ranged from 8 ng L⁻¹ to 40 ng mL⁻¹, depending on the compound and the beverage sample analyzed, with a fiber time exposure of 20 min at ambient temperature. The optimized method was successfully applied to different samples, some of the studied compounds being detected at concentration levels in the 0.04–152 ng mL⁻¹ range.     

Varietal flavour compounds of four grape varieties producing Madeira wines

Boal, Malvasia, Sercial and Verdelho are the main white grape varieties used in Madeira wine production. To estimate the free fraction of varietal aroma compounds of these varieties, 39 samples of musts were analysed to determine their content of monoterpenols and C₁₃ norisoprenoids (terpenoids), using dynamic headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. The r-values for linearity studies of the analytical method used, varied between 0.977 (nerolidol) and 0.999 (linalool). The repeatability for each compound varied between 2.5% (citronellol) and 11.8% (β-ionone).The mean values from three vintages (1998, 1999 and 2000) confirmed that these musts have differentiated contents of terpenoids. In opposition to Verdelho musts, Malvasia showed the highest free terpenoids content. In order to establish relations between the compounds and the varieties under investigation, principal component analysis and linear discriminant analysis were applied to the data, revealing a good separation and classification power between the four groups as a function of varietal origin.     

A sensor based on electrodes supported on ion-exchange membranes for the flow-injection monitoring of sulphur dioxide in wines and grape juices

A sensitive and fast responding electrochemical sensor is described for the determination of free and total sulphur dioxide in wines and grape juices which prevents interferences coming from ethanol and other natural components. It consists of a cell provided with a porous gold working electrode supported on one face of an ion-exchange membrane, acting as a solid polymer electrolyte (SPE), which allows gaseous electroactive analytes to be detected. This sensor was used as an amperometric detector for a flow injection system in which controlled volumes of headspace equilibrated with samples were injected. This approach was adopted to make also possible the determination of total SO₂, avoiding drawbacks caused by the high relative humidity generated by the sample heating resulting from the neutralization reaction of excess NaOH, whose addition was required to release sulphur dioxide from its combined forms. Factors affecting the detection process were examined and optimised. Under the identified optimal conditions, SO₂ detection resulted in sharp peaks which allowed to infer detection limits for a signal-to-noise ratio of 3, referred to liquid samples, of 0.04 and 0.02 mg L⁻¹ for free and total SO₂ which were determined at 20 and 35 °C, respectively. Moreover, the responses were found to be characterized by good repeatability (±2% and ±4%, respectively) and linear dependence on the SO₂ concentration over a wide range (0.2-500 mg L⁻¹ for both free and total SO₂). Finally, the long-term stability of the sensor turned out to be totally satisfactory in that responses changed of ±9% alone even after long periods of continuous use. The application to some commercial wines and grape juices is also presented.     

Headspace solid-phase micro-extraction gas chromatography-mass detection method for the determination of butyltin compounds in wines

Butyltin compounds are widespread contaminants which have also been found in some wines, determined by liquid-liquid extraction followed by alkylation with a Grignard reagent and gas chromatography-mass spectrometric (GC-MS) analysis. A promising alternative to this extraction/derivatization method is the one-step tetraethylborate in situ ethylation/solid-phase micro-extraction (SPME) method. In this work, a SPME-GC-MS method for the determination of butyltin compounds in wine was optimised. The optimised parameters concerned the pre-treatment with tetramethylammonium hydroxide, matrix modification with sodium chloride, tetraethylborate concentration, extraction time and temperature, and the GC separation program. The analytical figures of merit of the optimised method (range, limit of detection (LOD) and reproducibility) were evaluated. The sensitivity (range 20-1421 kcounts μg⁻¹ l⁻¹ as Sn) and LOD (range, 0.01-0.2 μg l⁻¹ as Sn) depended greatly on the butyltin species to be measured and on the type of wine. For the tested species (monobutyltin, dibutyltin and tributyltin) the highest sensitivities were achieved for Port wine samples, followed by red wine>white wine>white Verde wine. The method allowed acceptable repeatability (relative standard deviation (R.S.D.), 6-8%; n=4) and reproducibility (R.S.D., 8-9%; n=3).     

Amino sulfonic acids,peptidosulfonamides and other related compounds

A review with 636 references. The literature on saturated amino sulfonic acids with primary/secondary amino group and their derivatives from XIX century to 2016 is surveyed, focusing mainly on results published in the last two decades. Synthesis of saturated amino sulfonic acids and their derivatives, their occurrence among natural products, as well as their use for design of peptidomimetics, conjugates with various molecules of practical significance, applications as building blocks for drug discovery and for other reasons are discussed.     

Study of volatile aroma components in young Tokaji Aszu wines by GC-MS

Summary “Tokaji Aszu”. is the most famous Hungarian wine type with a very delicious, unique aroma. Tokaji Aszu wines are produced from noble rotten grapes by a special vinification technology. In the last few years certain wineries have made an effort to introduce some changes into this traditional process. The present work examines the effect of different vinification technologies on some aroma components in one year old Aszu wines. The volatile aroma components were determined by gas chromatography-mass spectrometry using a Supelcowax 10 60m×0.32 mm capillary column. Wine samples were extracted with Freon 11 prior to the analysis. The chromatograms contained 150–190 peaks. About 40 aroma components were used for comparison of the wines. The results show some limited changes in the aroma composition of the wines due to vinification technological changes. Higher levels of several hydroxy-, oxo-, dicarboxylic acid esters and lactones were found in Aszu wines produced in the traditional way. Attempts have been made to compare instrumental data to sensory properties of the wines. Presented at Balaton Symposium on High Performance Separation Methods, Siófok, Hungary, September 1–3, 1999     

Determination of azoxystrobin residues in grapes, musts and wines with a multicommuted flow-through optosensor implemented with photochemically induced fluorescence

In this paper, the conversion of azoxystrobin in a strongly fluorescent degradation product by UV irradiation with quantitative purposes and its fluorimetric determination are reported for the first time. A multicommuted flow injection-solid phase spectroscopy (FI-SPS) system combined with photochemically-induced fluorescence (PIF) is developed for the determination of azoxystrobin in grapes, must and wine. Grape samples were homogenized and extracted with methanol and further cleaned-up by solid-phase extraction on C₁₈ silica gel. Wine samples were solid-phase extracted on C₁₈ sorbent using dichloromethane as eluent. Recoveries of azoxystrobin from spiked grapes (0.5-2.0 mg Kg⁻¹), must (0.5-2.0 μg mL⁻¹) and wine (0.5-2.0 μg mL⁻¹) were 84.0-87.6%, 95.5-105.9% and 88.5-111.2%, respectively. The quantification limit for grapes was 0.021 mg Kg⁻¹, being within European Union regulations, and 18 μg L⁻¹ and 8 μg L⁻¹ for must and wine, respectively.     

Application of zNosetrade mark for the analysis of selected grape aroma compounds

A novel and portable gas chromatograph (GC, zNose™) has been evaluated for the measurement in grape berries of selected six-carbon compounds; namely, hexanal, cis-2-hexen-1-ol, cis-3-hexen-1-ol and trans-2-hexenal. The zNose™ is a handheld GC which uses purge and trap for concentration, and has a surface acoustic wave (SAW) sensor as a detector. Operation of the zNose™ using direct aspiration of the sample failed to detect the compounds at the reported odour threshold values. Pre-concentration by Tenax^® trapping and solid-phase microextraction (SPME) were investigated to improve the zNose™ sensitivity. Use of a Tenax^® pre-trap with the zNose™ allowed detection of the compounds at concentration levels in the order of their threshold values. Excessive bleed from the SPME fibre prevented the use of SPME with zNose™.     

Feature extraction and selection from volatile compounds for analytical classification of Chinese red wines from different varieties

This work was undertaken to evaluate whether it is possible to determine the variety of a Chinese wine on the basis of its volatile compounds, and to investigate if discrimination models could be developed with the experimental wines that could be used for the commercial ones. A headspace solid-phase microextraction gas chromatographic (HS-SPME-GC) procedure was used to determine the volatile compounds and a blind analysis based on Ac/Ais (peak area of volatile compound/peak area of internal standard) was carried out for statistical purposes. One way analysis of variance (ANOVA), principal component analysis (PCA) and stepwise linear discriminant analysis (SLDA) were used to process data and to develop discriminant models. Only 11 peaks enabled to differentiate and classify the experimental wines. SLDA allowed 100% recognition ability for three grape varieties, 100% prediction ability for Cabernet Sauvignon and Cabernet Gernischt wines, but only 92.31% for Merlot wines. A more valid and robust way was to use the PCA scores to do the discriminant analysis. When we performed SLDA this way, 100% recognition ability and 100% prediction ability were obtained. At last, 11 peaks which selected by SLDA from raw analysis set had been identified. When we demonstrated the models using commercial wines, the models showed 100% recognition ability for the wines collected directly from winery and without ageing, but only 65% for the others. Therefore, the varietal factor was currently discredited as a differentiating parameter for commercial wines in China. Nevertheless, this method could be applied as a screening tool and as a complement to other methods for grape base liquors which do not need ageing and blending procedures.     

Measurement of reduced sulphur compounds contained in aqueous matrices by direct injection into a gas chromatograph with a flame photometric detector

An analytical method was developed to measure the concentration of hydrogen sulphide, methyl mercaptan, dimethyl sulphide and dimethyl disulphide contained in aqueous matrices (distilled water, tap water, kraft mill condensates and membrane bioreactor mixed liquor) by direct injection of aqueous samples into a gas chromatograph with a flame photometric detector. The analytical method requires a small sample volume (2 ml), sample preparation and analysis can be completed within 20 min and no complex sampling apparatus is needed. Consistent results and good recoveries were observed in all matrices investigated over the range of concentrations examined. The relationship between the normalized peak area obtained from GC–flame photometric detection and the concentration of the reduced sulphur compounds (RSCs) examined did not follow the theoretical power law exponent of two. The power law exponent appeared to decrease with the organic fraction associated with each RSC. The observed power law exponents for hydrogen sulphide, methyl mercaptan, dimethyl sulphide and dimethyl disulphide were 1.92, 1.90, 1.66 and 1.72, respectively.     

Peroxidase based biosensors for the selective determination of D,L-lactic acid and L-malic acid in wines

A novel bioelectrochemical method for the direct determination of D(−) L(+) lactic acid and of L(−) malic acid in wines is presented. Multienzymatic biosensors were realized for the selective determination of the three analytes: D(−) and L(+) lactic acid were measured by a trienzymatic biosensor based on the catalytic activities of the enzymes L(+) lactate oxidase (LOD), D(−) lactate dehydrogenase (D-LDH) and horseradish peroxidase (HRP); L(−) malic acid was measured by a bienzymatic electrode, realized by coupling the enzymes L(−) malic dehydrogenase (L-MDH) and horseradish peroxidase (HRP). In both cases the enzymes were immobilized on an oxygen selective Clark electrode.The simultaneous determination of the two organic acids can be accomplished either in batch or in a flow injection analysis apparatus using the same biosensors as detectors. The analytical performance of the method, tested in standard aqueous solutions and on real samples of wines, showing high repeatability, short response times and reduced cost of analysis, suggest that the experimental approach here described could be followed to monitor the progress of malolactic fermentation.