Central European Journal of Chemistry

Cent. Eur. J. Chem. 11(2) 2013 228-247 DOI: 10.2478/s11532-012-0154-7 Central European Journal of Chemistry Comparison of solid-phase extraction sorbents for the fractionation and determination of important free and glycosidically bound varietal aroma compounds in wines by gas chromatography mass spectrometry Research Article Maria Metafa 1,2, Anastasios Economou 2* 1 Athens Wine Institute, Lycovryssi, Athens 141 23, Greece 2 Laboratory of Analytical Chemistry, Department of Chemistry, University of Athens, Athens 157 71, Greece Received 13 August 2012; Accepted 1 October 2012 Abstract: A critical comparison was made of seven solid-phase extraction (SPE) sorbents for the fractionation and isolation of 21 important free and glycosidically-bound varietal volatile aroma compounds. The sample was subjected to SPE and the free aromatics were eluted with dichloromethane followed by elution of the glucoconjugates with methanol; after fractionation, the free fraction was analyzed directly by GC-MS while the sugar-bound fraction was enzymatically hydrolyzed to liberate the free compounds before analysis by GC-MS. The extraction efficiency for the free compounds was evaluated based on the analytes signal recovery and for the glycosidically-bound compounds in terms of the relative peak areas. The best results for both the free and bound fractions were obtained with the Isolute ENV+ resin. Following selection of the most efficient SPE material, a GC-MS method was validated (in terms of selectivity, linearity, limits of detection (LODs) and limits of quantification (LOQs), recovery, repeatability, within laboratory reproducibility and uncertainty) for the quantitative determination of the free primary volatiles in white wines. Validation results are presented at 4 fortification levels (10, 50, 200 and 500 μl -1 ). Regarding linearity, the correlation coefficient of the matrix-matched calibration plots was 0.99 for all the compounds. The LOQs were in the range 0.6 17.5 μg L -1. Recoveries ranged from 61% to 120% while the% relative standard deviation of the within laboratory reproducibility was in the range 1.3% to 17.7%. Finally, the% expanded uncertainty ranged from 3.1% to 40.3%. The method has been successfully applied to the analysis of 20 white wine samples. Keywords: Primary volatile aroma compounds Wine Gas chromatography mass spectrometry Solid phase extraction Validation Versita Sp. z o.o. 1. Introduction Volatile compounds of grapes are the main contributors to the varietal aromas of wines and play a key role in the differentiation of wines according to the grape varieties used for winemaking [1 3]. These compounds are predominantly localized in the exocarp (skin) tissue [4,5] and their concentration depends on the grape variety, cultivation techniques and climatic or biological factors [6]. The main chemical groups that determine the brandspecific aroma of a new wine include terpenes (such as linalool, terpineol, citronellol, nerol, geraniol), C6 higher alcohols (such as trans 2 hexenal, 1 hexanol, cis 3 hexen 1 ol, trans 2 hexen 1 ol) and C13 norisoprenoids (such as damascenone and ionone) [7,8]. Varietal aroma compounds may be present as the volatile free forms, which contribute directly to odour, and as odourless non-volatile glycosides [9-12]. The hydrolysis of these glycoconjugate precursors can yield odour-active aglycones during winemaking or wine aging, through the action of endogenous or exogenous 228 * E-mail: aeconomo@chem.uoa.gr

M. Metafa, A. Economou glycosidase enzymes or due to the mild acidic conditions of grape juice and wine aging [13-15]. Knowledge of the total amount of free and bound aroma compounds is required to estimate the flavour potential of grapes, to foresee how much can be released in the process of winemaking using specific yeasts [16,17] and to assess their changes during wine ageing [18]. It can be also helpful in obtaining wines with flavour enhanced by the addition of enzymes (exogenous glycosidases) that can release monoterpenes from their non-volatile precursors [19-21]. Therefore, accurate and precise methods are required to determine varietal aroma compounds and to establish their relative concentrations in wines. The analysis of the free and bound aroma compounds in wine requires fractionation of the sample and separation of the volatile (non-polar) fraction from the water soluble, sugar bound (polar) fraction [9]. The vast majority of fractionation methods are based on solid phase extraction (SPE) which is widely used as a sample preparation technique for the analysis of volatile compounds in wines [22]. In this approach, the sample is percolated through an appropriate sorbent material that retains both free and glucosidically bound aroma compounds; the free fraction is eluted with a non polar solvent followed by elution of the glucoconjugates with a more polar solvent [9]. After separation, the sugar bound fraction is subjected to hydrolysis to liberate the free compounds [9]. Finally, the aroma species in the two fractions are determined by gas chromatography (GC) [3]. The choice of the SPE material is of critical importance for the efficiency of the fractionation/isolation step. The SPE pre treatment of the free and bound flavour compounds in grapes and wine is usually performed using reversed phase C18 [23 25], Amberlite XAD-2 [26] or styrene divinylbenzene copolymer (LiChrolut-EN) [27] resins. However, only a limited number of studies have been performed with the view to systematically compare different SPE materials in terms of their extraction efficiency towards wine varietal aromatic compounds. C18 (Porapak Q, C8, and C18) and polymeric (Amberlite XAD-2,4,7 and 16) sorbents have been evaluated for the extraction of 14 unbound wine volatile compounds belonging to different chemical families and polarities, showing that polymeric sorbents exhibit better retention than their silica-based counterparts [28]. In another study, a comparison was made between C18 and styrene divinylbenzene SPE sorbents from different manufactures for the extraction of 8 free terpenoids; Strata SDB-L and Lichrolut EN provided the best recoveries [29]. More recently, the performance of SPE cartridges made in-house containing silica modified by addition of three functional moieties ((3-(phenylamino)- propyltrimethoxysilane, octyltriethoxysilane) was compared to C18 and styrene divinylbenzene sorbents; for the extraction of free terpenes, C-6 alcohols, and isoprenoids, their efficiency was comparable to that of C18 [30]. Finally, in a study of the extraction of 100 aroma precursors in grape juice using C18, LiChrolut EN and Amberlite XAD-2 resins, maximum and minimum areas for terpenes and norisoprenoids were obtained with the C18 and Amberlite XAD-2 material, respectively [31]. Yet, to the best of our knowledge, no critical comparison between SPE materials has been carried out so far regarding the fractionation and determination of both free and bound varietal aroma compounds. Besides, the most recently introduced styrene divinylbenzene, mixed-mode and hydrophilichydrophobic balance sorbents have not been tested as yet for this purpose. Therefore, the first goal of this study was to compare 7 sorbents for the analysis of both free and bound varietal aroma compounds in wines. On the other hand, only a limited amount of work has been devoted to the validation of the analytical methodologies used for the determination of aroma compounds in wine after SPE. In the few existing validation protocols, the method calibration parameters (linearity, limits of detection and quantification, regression coefficients) have been derived using calibration solutions prepared in solvent or in simulated wine matrix (rather than real wine matrix) while precision and recovery were evaluated using non standardized, fit for purpose protocols [27,29,32-34]. Therefore, the second goal of the present work was to describe and develop a complete validation scheme for the analysis of varietal aroma compounds in wines based on officially recommended standard protocols for calibration [35] and the evaluation of trueness [36] and uncertainty [37]. Finally, since only a very limited amount of work has been devoted to the primary flavour analysis of Greek wines [38-40], the third goal of this study was the investigation of the varietal aroma composition of different wines produced from indigenous Greek grape varieties as well as international varieties cultivated in Greece. 2. Experimental Procedure 2.1. Wine samples For the method validation and for the comparison of the SPE sorbents in the isolation/extraction of the free volatile compounds, a young white wine made of grapes of the cultivar Savatiano (obtained from the regions of 229

Comparison of solid-phase extraction sorbents for the fractionation and determination of important free and glycosidically bound varietal aroma compounds in wines by gas chromatography mass spectrometry Magnisia and Evia in Greece, vintage 2010) was used as blank wine, as it was found that this variety is very poor in primary volatile compounds. For the comparison of the SPE sorbents in the isolation/extraction of the bound precursors, young white wine made of the cultivar Moschardinia (obtained from the island of Zakynthos, vintage 2008) was used, as this variety is representative of a wine with a relatively rich aromatic precursor profile. During the method development, a simulated blank wine matrix solution was prepared containing ethanol (14% (v/v)), tartaric acid (1 g L 1 ) and adjusted to ph 3.2 (with 0.1 mol L -1 NaOH). The method was applied to twenty white wines, produced from various varieties of Vitis vinifera of both indigenous Greek origin and international varieties cultivated in Greece. The grapes were cultivated in different geographical regions of Greece and were harvested in the 2010 vintage. In all cases, winemaking was carried out in the experimental winery of Wine Institute of Athens under strictly controlled and monitored conditions. In particular, the grapes were manually harvested and transported in small quantities (about 10 kg) to the winery. After crushing, they were pressed manually in a basket press. The grape juice was treated with sulfur dioxide (80 mg L 1 ) using a 6% (m/v) SO 2 solution, and left in glass vessels for 24 h at 4 o C in the dark. Then, the pomace was separated from the juice and the must was inoculated with dry active yeast Saccharomyces Cerevisiae Blastosel V5 (0.2 g L 1 ) and yeast nutrients (Go-Ferm at 0.3 g L 1 and Fermaid E at 0.35 g L 1 ). The fermentations were left to proceed in glass vessels, at a controlled temperature of 16 o C. At the end of the fermentation, the young wines were treated with sulfur dioxide (80 mg L 1 ), transferred to glass vessels and stored for clarification at 4 o C. Finally, they were bottled (in 0.75 L bottles) and stored at 4 o C. 2.2. Chemicals and reagents Dichloromethane (HPLC grade) was purchased from Sigma-Aldrich (Steinheim, Germany). Methanol (HPLC grade) and absolute ethanol were obtained from Panreac (Barcelona, Spain). The water used was purified with a Milli-Q water purification system from Millipore (Bedford, MA, USA). The chemical standards used to identify and quantify the aroma compounds were supplied by Sigma- Aldrich (Steinheim, Germany), Aldrich (Steinheim, Germany), Merck (Darmstadt, Germany), Fluka (Buchs, Switzerland), PolyScience (Illinois, USA), Panreac (Barcelona, Spain), Alfa Aesar (Karlsruhe, Germany) and SLFC (Georgia,USA). Purity of all standards was higher than 95%. The cartridges used for solid-phase extractions were: Oasis HLB (200 mg, 6 ml) and Oasis MAX (150 mg, 6 ml) from Waters (Milford, MA, USA); Isolute ENV+, (200 mg, 3 ml) and Isolute 101 (200 mg, 3 ml) from Biotage (Uppsala, Sweden); PK54 XAD-2 purified (Clean) (300 mg, 3 ml) from Supelco Sigma-Aldrich (PA, USA); LiChrolut RP-18, (200 mg, 3 ml) from Merck (Darmstadt, Germany), and; C18 Resprep, (500 mg, 6 ml) from Restek (PA, USA). 2.3. Standard solutions Matrix matched and simulated wine calibration solutions A stock solution containing all the analytes (1000 mg L 1 ) was prepared in methanol and stored at 0 C in a glass-ambered bottle. Intermediate mixed standard solutions of the analytes (10 mg L 1 and 100 mg L 1 ) were prepared by appropriate dilution of the stock solution with methanol and stored at 0 C. Stock solutions (40.0 mg L 1 ) of the internal standard (octanol-2) were prepared in methanol and dichloromethane. Seven calibration solutions in solvent containing all the analytes in the concentration range 1 100 mg L 1 and the internal standard at a fixed concentration (13.3 mg L 1 ) corresponding to 10 1000 μg L 1 and 133 μg L 1 in wine, respectively were prepared in dichloromethane by appropriate dilution of the stock solution containing all the analytes (1000 mg L 1 ) and addition of the internal standard solution. Two sets of seven matrix-matched calibration solutions and seven calibration solutions in simulated wine matrix containing all the analytes in the range 10 1000 µg L 1 and the internal standard at a fixed concentration (133 µg L 1 ) were also prepared. For the matrix-matched calibration solutions, blank wine samples were spiked with the appropriate volumes of the intermediate mixed standard solutions of the analytes and the internal standard solution and were subjected to SPE, according to the procedure described in Section 2.5. For the calibration solutions in simulated wine matrix, simulated wine matrix was spiked with the appropriate volumes of the intermediate mixed standard solutions of the analytes and the internal standard solution and were subjected to SPE, according to the procedure described in Section 2.4. 2.4. Sample preparation Solid-phase extraction was performed using a Visiprep vacuum manifold (Supelco) which enabled parallel extraction of up to 12 samples. The cartridges were conditioned sequentially with methanol (10 ml) and water (20 ml). A volume of filtered wine (25.0 ml) was spiked with the stock internal standard solution (83 μl) (and, 230

M. Metafa, A. Economou in the case of method validation, with the appropriate volume of the intermediate mixed standard solutions of the analytes). The wine sample was passed through the preconditioned SPE column and the cartridge was further washed with water (20 ml). Elution of free volatile aroma compounds was done with dichloromethane (35 ml). The extract was dried over Na 2 SO 4 and the solvent was removed up to a volume of approx. 1.5 ml by distillation through a Vigreux column. A further evaporation of the solvent was made under a gentle stream of nitrogen to a final volume of 250 μl. The final concentration factor was 100. Elution of the glycoconjugate precursors was achieved with methanol (30 ml) The solvent (and any remaining free compounds) were removed using a Rotavapor (Büchi, Switzerland) under reduced pressure at 35 o C. Phosphate citrate buffer (ph 5) (3 ml of a 0.1 mol L -1 solution) was added together with of the Lallzyme BETA (Lallemand, St. Simon, France) enzyme (70 mg) with β-glucosidase activity. The enzyme was allowed to react for 18 h at 37 o C. The sample was spiked with the working internal standard solution (83 μl) and the free aroma compounds liberated were extracted with of dichloromethane (30 ml). The extract was dried over Na 2 SO 4 and the solvent was removed up to a volume of approx. 1.5 ml by distillation through a Vigreux column. A further evaporation of the solvent was made made under a gentle stream of nitrogen to a final volume of 250 μl. The final concentration factor was 100. 2.5. Gas Chromatography mass spectrometry (GC-MS) GC-MS analysis was performed with a Hewlett-Packard gas chromatograph Model 6890N coupled to a mass selective detector (MSD) Model 5972 (Hewlett-Packard Co., Palo Alto, CA). Compounds were separated on an Innowax cross-linked polyethylene glycol capillary GC column (25 m 0.2 mm i.d. and 0.2 μm film thickness, Hewlett-Packard). The chromatographic conditions were as follows: initial temperature 60ºC for 5 min; 60ºC to 140ºC at a rate of 1.5ºC min -1 ; 140ºC to 205ºC at a rate of 3ºC min -1. The column head pressure was 18 psi and the helium flow rate was set to 1 ml min -1. Injection volume was performed manually in the splitsplitless mode using 1 μl of sample. The injector and transfer line temperatures were held at 200ºC and 280ºC, respectively. Identification/confirmation of the compounds was accomplished by comparing retention times and mass spectra of the sample peaks with those of reference standards. Quantitative analysis was carried out in the selected ion monitoring (SIM) mode as shown in Table 1. 2.6. Method validation The method was validated according to official guidelines [35-37]. The performance parameters evaluated in the validation study were: selectivity, linearity, method limits of detection (LOD) and limits of quantification (LOQ), precision (repeatability and withinlaboratory reproducibility), accuracy and uncertainty. The linearity and the method LOD and LOQ were evaluated by regression analysis of matrix-matched calibration solutions. The calibration curves were plotted as the ratio of the quantifier ion peak area (Table 1) to the internal standard peak area against the analytes concentrations. For the recovery experiments, blank wine samples were spiked with appropriate amounts of the intermediate mixed standards of analytes to achieve the concentration levels of 10-1000 μg L -1 for the target analytes and 133 μg L 1 for the internal standard and were subjected to SPE. Two independent assays per spiking level were performed on three different days (totaling 6 assays per spiking level). Trueness (in terms of% recoveries) and precision (in terms of the within-laboratory% relative standard deviation) were determined from these experiments. Although the blank wine was selected from a nonaromatic variety, the blank contained some of the target analytes. Therefore, in order to calculate the net analytical signal, A (rel, spike, net), in the spiked samples, the native relative peak area was subtracted from the total relative peak area: A (rel, spike, net) = A (rel, spike) A (rel, blank) (1) where: A (rel, spike, net) net relative chromatographic peak area of the compound in a spiked blank sample which was subjected to SPE; A (rel, spike) is the total relative chromatographic peak area of the compound in a spiked blank sample which was subjected to SPE; A (rel, blank) is the native relative chromatographic peak area of the compound in a non spiked blank sample which was subjected to SPE. 3. Results and discussion 3.1. Comparison of SPE sorbents for the isolation/fractionation of the aroma compounds In recent years, new SPE co polymers with enhanced performance have been introduced but these have not been tested as yet for analysis of varietal aroma species in wines. In this study, 3 new polymeric SPE materials: hydrophilc-lipophilic balance (Oasis HLB); 231

Comparison of solid-phase extraction sorbents for the fractionation and determination of important free and glycosidically bound varietal aroma compounds in wines by gas chromatography mass spectrometry Table 1. Retention times and ions used in the SIM mode for the detection of the aromatic compounds. Compound R t (min) Ions monitored (m/z) Quantifier ion (m/z) cis-rose oxide 10.3 139, 154 139 1-hexanol 11.1 56, 43 56 trans-rose oxide 11.8 139, 154 139 trans-3-hexen-1-ol 12.0 67, 55, 82 67 cis-3-hexen-1-ol 12.6 67, 55, 82 67 octanol-2* 14.8 45, 55 45 cis-furan linalool oxide 15.6 59, 94, 111 94 trans-furan linalool oxide 17.3 59, 94, 111 59 linalool 22.9 71, 93, 121 71 neral 30.7 84, 94, 152 84 a-terpineol 32.3 59, 93, 121 59 geranial 34.2 84, 94, 152 84 citronellol 37.6 82, 95, 123 82 β-damascenone 39.2 121, 190 190 nerol 39.9 93, 121 93 a-ionone 41.5 121, 93, 136 121 geraniol 43.0 93, 123 93 benzyl alcohol 44.1 79, 107, 108 79 b-phenylethanol 46.2 91, 92, 122 91 b-ionone 47.5 177, 192 177 geranic acid 68.8 100, 123, 168 100 vanillin 75.4 152, 151, 123 151 * Internal Standard mixed-mode (Oasis MAX); hydroxylated polystyrenedivinylbenzene (Isolute ENV+) were compared to sorbents used in previous work [23-31]: a conventional polystyrene-divinylbenzene sorbent (Isolute 101); two reverse-phase silica C18 (Resprep C18, Lichrolute C18) materials; the 1 st -generation polymeric XAD-2 sorbent. The wine samples were analysed according to the method described in Sections 2.4. and 2.5. based on earlier protocols [41,42]. For the free compounds (except for neral, geranial and vanillin), the performance of each sorbent was expressed in terms of the signal recovery with respect to the standard in solvent, E%, using the formula: E% = (A (rel, spike, net) )/ (A (rel, solvent) ) 100 (2) where : A (rel, spike, net) is the net relative chromatographic peak area of the compound in a spiked blank sample which was subjected to SPE (calculated from Eq. 1); A (rel, solvent) is the relative chromatographic peak area of the compound in a standard solution For neral, geranial and vanillin, application of Eq. 1 resulted in grossly overestimated E% values (which were attributed to significant matrix effects); for these compounds, the extraction efficiency, was calculated in terms of the signal recovery with respect to the standard in simulated matrix, E*%, using the formula: E*%= (A (rel, spike, net) )/ (A (rel, spike, sim ) 100 (3) where : A (rel, spike, net) is the net relative chromatographic peak area of the compound in a spiked blank sample which was subjected to SPE (calculated from Eq. 1); A (rel, spike, sim) is the relative chromatographic peak area of the compound in a spiked simulated wine matrix which was subjected to SPE The results for the extraction of the free terpenoids using the 7 SPE cartridges are illustrated in Fig. 1A. Regarding the two C18 sorbents examined, the Resprep C18 exhibited a more balanced performance for all the tested compounds resulting in an average E% value of 101% as opposed to 79% for the Lichrolute C18. The Oasis MAX suffered from inconsistent and low E% values for some of the tested compounds while the Oasis HLB, Isolute ENV+ and Isolute 101 yielded satisfactory recoveries for the whole range of the target compounds with average E% values of 107%, 104% and 103%, respectively. The XAD-2 resin was clearly the least satisfactory for all the tested compounds with an average E% value of 76%. The data for the extraction 232

M. Metafa, A. Economou Figure 1. Performance of the 7 SPE sorbents for the isolation/extraction of the free: (A) terpenes, and; (B) rest of the compounds (alcohols, neoisoprenoids and vanillin). Results are expressed as the mean ± standard deviation of 3 assays at a spiking level of 200 μg L -1. 233

Comparison of solid-phase extraction sorbents for the fractionation and determination of important free and glycosidically bound varietal aroma compounds in wines by gas chromatography mass spectrometry of norisoprenoids, the C6 alcohols and vanillin are illustrated in Fig. 1B. In this case, only the Isolute ENV+ sorbent provided high individual E% values for all of the tested compounds as well as a satisfactory average E% value of 101%. The other 6 sorbents (Resprep C18, Lichrolute C18, Oasis MAX, Oasis HLB, Lichrolute C18 and Isolute 101) yielded inconsistent performance across the spectrum of the target species and lower average E% values; among these materials, the Isolute 101 and Oasis HLB were the most satisfactory in terms of the average E% values (82% and 79%, respectively) followed by the XAD-2 and Resprep C18 (both at 79%), Oasis MAX (58%) with the Lichrolute C18 being clearly the least efficient with an average E% value of only 38%. Regarding the glucosidically-bound species (for which no standards were available), the performance of the SPE materials was expressed in terms of the relative chromatographic peak areas. It must be noted that, in the case of the bound fraction, the extraction efficiency of each SPE sorbent reflected the combined effect of three processes: i) the satisfactory initial retention of the bound fraction on the SPE cartridge during sample loading and cartridge washing, ii) the ability of the SPE material to retain the bound compounds during the elution of the free fraction, and iii) the efficiency of the elution of the bound fraction from the cartridge. The results for the extraction of the bound terpenoids using the 7 SPE cartridges are illustrated in Fig. 2A. The two C18 sorbents examined (Resprep C18 and Lichrolute C18) and the Oasis HLB yielded a relatively high sum of relative peak areas but did not fare well for the earlyeluting compounds. The Oasis MAX, Isolute 101 and XAD-2 (in this order) produced lower relative peak areas for both individual compounds and as a sum of relative peak areas. The Isolute ENV+ was the most satisfactory sorbent as it provided the highest sum of relative peak areas as well an overall balanced retention/extraction behaviour for all the target compounds. The data for the extraction of the bound norisoprenoids, the C6 alcohols and vanillin are illustrated in Fig. 2B. In this case, Isolute ENV+, and to a lesser degree, Oasis MAX provided the highest overall and individual relative peak areas. These data indicate that the Oasis HLB, Isolute ENV+, Isolute 101 and Resprep C18 resins were equally suitable for the extraction of the free terpenoids. The Isolute ENV+ provided the most balanced overall performance for the free norisoprenoids, C6 alcohols and vanillin from the wine matrix and the most satisfactory and balanced behavior for the isolation and extraction of all of the target glucosidically-bound aroma species. Therefore, Isolute ENV+ is proposed as a most suitable sorbent material with the best overall performance for this application in preference to the established C18, Amberlite XAD and conventional styrene divinylbenzene materials and was used for the validation of the analytical methodology and application of the method to wine samples. 3.2. Method validation 3.2.1. Selectivity The selectivity of the method was assessed by analyzing 20 wine samples made from different grape varieties. From the sample chromatograms, the retention times and the ratios of the qualifier to quantifier ions for each chromatographic peak were calculated; the same parameters were evaluated by analyzing a standard solution containing 50 μg L - 1 of all the target compounds in solvent, which was used as a reference. The retention times and the ratios of the qualifier to quantifier ions in the sample peaks were found to be within ± 2% and ± 5%, respectively, of the reference values obtained in the standard solution. In addition, any unidentified peaks observed in the chromatograms did not overlap with the analyte peaks. Therefore, the selectivity of the method was considered satisfactory. GC MS chromatograms of a blank wine sample (made from the cultivar Savatiano which is poor in primary aroma compounds) and of a the same blank wine sample spiked with 50 μg L - 1 of all the target compounds after SPE are illustrated in Figs. 3A and 3B, respectively. In this sample (as in all the wines analyzed), prominent peaks for 1-hexanol and b-phenylethanol (peaks 2 and 19, respectively, in Fig. 3) were obtained. 3.2.2. Linearity Limits of detection and quantification Total recovery Initially, the method calibration parameters were established by regression analysis of the net relative peak areas of the matrix-matched calibration solutions (prepared as described in Section 2.4.) vs the analytes concentration. The calibration features were: the slope (a), the intercept (b), the standard deviation of the slope (s a ), the standard deviation of the intercept (s b ) and the coefficient of determination (r 2 ). The limits of detection (LOD) and quantification (LOQ) were calculated as [43]: LOD = 3 s l /a (4) LOQ = 10 s l /a (5) where: s l is the standard deviation of the net analytical signal of the blank sample spiked with 10 µg L -1 of the compound and subjected to SPE; a is the slope of the matrix-matched calibration plot. 234

M. Metafa, A. Economou Figure 2. Performance of the 7 SPE sorbents for the isolation/extraction of the bound: (A) terpenes, and; (B) rest of the compounds (alcohols, neoisoprenoids and vanillin). Results are expressed as the mean ± standard deviation of 3 assays. 235

Comparison of solid-phase extraction sorbents for the fractionation and determination of important free and glycosidically bound varietal aroma compounds in wines by gas chromatography mass spectrometry Figure 3. GC MS chromatograms after SPE of: (A) a blank wine sample, and; (B) a blank wine sample spiked with 50 μg L - 1 of the target compounds. Index: 1, cis-rose oxide; 2, 1-hexanol; 3, trans-rose oxide; 4, trans-3-hexen-1-ol; 5, cis-3-hexen-1-ol; 6*, octanol-2 (IS); 7, cis-furan linalool oxide; 8, trans-furan linalool oxide; 9, linalool; 10, neral. 11, a-terpineol; 12, geranial; 13, citronellol; 14, β-damascenone; 15, nerol; 16, a-ionone; 17, geraniol; 18, benzyl alcohol; 19, b-phenylethanol, 20, b-ionone; 21, geranic acid; 22, vanillin. The linear regression parameters, along with the method LODs and LOQs, calculated from the matrix matched calibration solutions, are shown in Table 2. b-phenylethanol, was present at concentrations greater than 1.0 mg L -1 in the blank wine sample and calculation of the net relative peak area according to Eq. 1 was not possible; therefore the calibration parameters in simulated matrix wine are provided for this compound. Similarly, the native 1-hexanol in the blank wine did not allow the determination at concentrations lower than 0.1 mg L -1 and the standard deviation of the 100 μg L -1 matrix-matched standard was used in Eqs. 4 and 5 to calculate the LOD and LOQ. Furthermore, the % recovery of neral, geranial, geranic acid and vanillin was < 50% at the spiking concentration level of 10 μg L -1 and the LOD and LOQ was calculated using the standard deviation of the 20 μg L -1 matrix-matched standard in Eqs. 4 and 5. For all the compounds, the coefficient of determination, r 2, was greater than, or equal to, 0.99 indicating satisfactory linearity in the concentration range studied. The LODs were between 0.2 5.3 μg L 1 and the LOQs were in the range 0.6 17.7 μg L 1. The total% recovery, R t %, was calculated using the formula: R t % = a/a s 100 (6) where: a is the slope of the matrix-matched calibration plot; a s is the slope of calibration plot in solvent Representative calibration plots in matrix-matched standard solutions and in standard solutions in solvent are illustrated in Fig. 4. The total% recovery, R t %, is a useful measure to quantify the combined impact of the matrix effects (i.e., signal supression/enhancement due to matrix components) and the recovery of the extraction step (i.e. the efficiency of the pre treatment step) [44,45]. The R t % values of the target compounds obtained with the proposed method are illustrated in Fig. 5 and ranged from 76 to 93%, except in the case of neral, geranial and vanillin which yielded total recovery values of 235%, 245% and 114%, respectively. The total recovery values (with the exception of neral, geranial and vanillin) were acceptable, meaning that calibration curves prepared with standards in solvent could, in principle, be used for quantification purposes. However, in order to correct for the high total recovery of neral, geranial and vanillin and to further improve the quantitative evaluation of the rest of the compounds, further validation studies were carried out using matrix-matched calibration solutions. 3.2.3. Accuracy and precision Method accuracy - trueness and precision - was evaluated by recovery studies, using blank wine samples spiked with the target compounds at 7 concentration levels (10-1000 µg L -1 ). Two assays were performed at each of the 7 concentration levels at three different operating days (total 6 assays per concentration level). The percent recovery, R%, was calculated using the formula: R% = (C spike C native )/ (C stand ) 100 (7) where: C spike is the analyte concentration in the spiked sample; C native is the native analyte concentration in the sample; C stand is the spiking concentration in the sample C spike and C native were both calculated from the matrixmatched calibration curves using the respective relative chromatographic peak area. 236

M. Metafa, A. Economou Table 2. Slope (a), intercept (b), standard deviation of the slope (s a ), standard deviation of the intercept (s b ), coefficient of dtermination (r 2 ), limit of detection (LOD), limit of quantification (LOQ) obtained in matrix matched calibration solutions. Compound a s a b s b r 2 LOD (μg L -1 ) LOQ (μg L -1 ) cis- rose oxide 1.6381 0.0323 0.0097 0.0013 0.997 0.8 2.6 1-hexanol* 1.5019 0.0333 0.0047 0,0017 0.998 3.8 12.7 trans-rose oxide 0.7014 0.0142 0.0036 0.0057 0.997 0.2 0.5 trans-3-hexenol 0.6674 0.0053 0.0014 0.0021 0.996 1.2 3.8 cis-3-hexenol 1.0192 0.0081 0.0032 0.0033 0.9996 1.3 4.2 cis-furan linalool oxide 0.6354 0.0094 0.0027 0.0038 0.998 0.2 0.6 trans-furan linalool oxide 0.6530 0.0101 0.0031 0.0041 0.998 0.5 1.7 linalool 1.0901 0.0160 0.0115 0.0065 0.998 0.4 1.5 neral** 0.1112 0.0051 0.0034 0.0024 0.992 3.6 11.9 a-terpineol 0.7352 0.0128 0.0028 0.0052 0.998 1.0 3.5 geranial** 0.2419 0.0139 0.0075 0.0060 0.990 5.3 17.7 citronellol 0.5577 0.0067 0.0018 0.0027 0.9991 0.5 1.7 b-damascenone 0.1551 0.0017 0.0005 0.0007 0.9993 0.3 1.1 nerol 0.4281 0.0062 0.0013 0.0025 0.998 2.2 7.2 a-ionone 1.2242 0.0171 0.0034 0.0029 0.998 0.3 1.0 geraniol 0.1327 0.0019 0.0003 0.0008 0.998 3.6 12 benzyl alcohol 1.3834 0.0249 0.0048 0.0010 0.998 1.3 4.3 b-phenylethanol*** 2.259 0.0435 0.0431 0.0177 0.997 0.8 2.5 b-ionone 1.0989 0.0240 0.0042 0.0097 0.997 0.4 1.2 geranic acid** 0.2686 0.0065 0.0011 0.0028 0.9994 2.7 9.0 vanillin** 0.5499 0.0396 0.0063 0.0019 0.998 3.3 11.0 * The native 1-hexanol in the blank wine was about 0.1 mg L -1 and the standard deviation of the 100 μg L -1 matrix-matched standard was used in Eqs. 4 and 5 to calculated the LOD and LOQ. ** For neral, geranial, geranic acid and vanillin, the compounds exhibited recoveries < 50% at concentrations lower than 10 μg L -1 and the standard deviation of the 20 μg L -1 matrix-matched standard was used in Eqs. 4 and 5 to calculated the LOD and LOQ. *** The concentration of 1-phenylethanol in the blank wine was at greater than 1.0 mg L -1 and therefore the calibration parameters in simulated matrix wine are provided. R% values at 4 representative concentration levels (10, 50, 200 and 500 µg L -1 ) are shown in Table 3. At the low level (10 µg L -1 ), R% values ranged from 61 to 109% which was consistent with the recommended range of 60 to 110% [43], except for neral, geranial, geranic acid and vanillin for which R% values were lower than 50%. At the level of 50 µg L -1, R% values were in the acceptable range of 80 to 110% [43] for all the compounds except for neral, geranial and vanillin with average% recoveries of 116%, 120% and 114%, respectively. At the two higher levels (200 and 500 µg L -1 ), the R% values were in the range 89% to 105%, fully complying with the recommended range (80 to 110% [43]). The within-laboratory reproducibility of the method was estimated and expressed as the % relative standard deviation, RSD M %, of the six replicates (2 measurements per day at three different operating days) The results at the 4 representative concentration levels (10, 50, 200 and 1000 µg L -1 ) are shown in Table 3. At all 4 concentration levels, the experimental RSD M % values were lower than 21% and within the range recommended by the AOAC Peer Verified Methods Program [43]. The instrumental repeatability (expressed as the% relative standard deviation, RSD r %, of 6 consecutive assays at each concentration level) is also shown in Table 3. The Horrat measure, H, is widely used as a benchmark for evaluating the performance of analytical methods. H is defined as [43]: RSD RSD M H = (8) H where: RSD M is the experimental relative standard deviation of the within-laboratory reproducibility; RSD H is the target relative standard deviation The target standard deviation deviation of the within-laboratory reproducibility, s H, and consequently 237

Comparison of solid-phase extraction sorbents for the fractionation and determination of important free and glycosidically bound varietal aroma compounds in wines by gas chromatography mass spectrometry Figure 4. Calibration curves in solvent ( ) and in matrix ( - - - -) for 4 representative aromatic compounds (each data point represents the mean ± standard deviation of 6 replicates). Figure 5. Total recovery of the target compounds. 238

M. Metafa, A. Economou Table 3. Method validation data:% recovery (R%), within-laboratory reproducibility (RSD M %),instrumental repeatability (RSD I %), Horrat (H), and% expanded uncertainty (Uexp%). Compound R% RSD M% RSD I% Η U exp % 10 μg L - 1 cis- rose oxide* 74 9.8 1.1 0.45 16.8 1-hexanol 4.5 trans - rose oxide* 61 6.4 5.6 0.29 8.8 trans-3 hexenol 92 6.8 0.7 0.31 17.1 cis-3-hexenol* 80 10.4 1.2 0.47 19.1 cis-furan linalool oxide* 80 5.6 2.1 0.26 10.5 trans-furan linalool oxide* 78 5.8 2.3 0.26 10.5 linalool 88 10.6 2.0 0.48 26.0 neral < 50 6.0 a-terpineol* 74 11.3 1.7 0.52 19.5 geranial < 50 2.5 citronellol 91 8.6 2.2 0.39 21.1 b-damascenone 97 5.2 2.7 0.24 12.2 nerol* 77 5.4 2.2 0.24 9.5 a-ionone* 80 10.3 2.1 0.47 19.1 geraniol 109 9.7 3.6 0.44 25.3 benzyl alcohol* 66 3.9 1.8 0.18 5.1 b-phenylethanol b-ionone* 77 5.9 3.2 0.27 10.6 geranic acid < 50 5.0 vanillin < 50 3.4 50 μg L - 1 cis- rose oxide 98 6.9 0.9 0.31 15.8 1-hexanol 1.2 trans - rose oxide 100 5.8 2.4 0.26 13.4 trans-3 hexenol 94 9.5 2.5 0.43 21.9 cis-3-hexenol* 95 1.2 0.9 0.05 2.6 cis-furan linalool oxide 98 3.8 1.1 0.17 8.8 trans-furan linalool oxide 98 2.5 0.7 0.11 6.0 linalool 101 4.5 0.6 0.21 10.6 neral* 116 6.3 1.8 0.28 16.7 a-terpineol 98 2.2 0.8 0.10 5.5 geranial* 120 7.1 1.4 0.32 19.7 citronellol 98 1.9 0.7 0.09 4.7 b-damascenone* 108 2.3 0.7 0.10 5.6 nerol 100 8.1 1.6 0.37 18.6 a-ionone 103 2.6 1.3 0.12 6.9 geraniol 94 4.1 0.8 0.18 10.8 benzyl alcohol 92 8.3 0.6 0.38 20.2 b-phenylethanol 1.5 239

Comparison of solid-phase extraction sorbents for the fractionation and determination of important free and glycosidically bound varietal aroma compounds in wines by gas chromatography mass spectrometry Table 3. Method validation data:% recovery (R%), within-laboratory reproducibility (RSD Continued M %),instrumental repeatability (RSD I %), Horrat (H), and% expanded uncertainty (Uexp%). Compound R% RSD M% RSD I% Η U exp % 50 μg L - 1 b-ionone 103 9.4 1.1 0.43 22.5 geranic acid 104 16.8 1.9 0.76 40.3 vanillin 114 10 1.2 0.47 29.0 200 μg L - 1 cis- rose oxide 98 2.5 0.7 0.12 6.0 1-hexanol* 89 1.8 2.1 0.09 3.6 trans - rose oxide 98 2.2 2.3 0.11 5.4 trans-3 hexenol 96 3.2 2.4 0.16 8.3 cis-3-hexenol 98 2.9 0.9 0.14 6.9 cis-furan linalool oxide 98 2.2 0.9 0.11 5.3 trans-furan linalool oxide 99 2.1 1.0 0.10 5.0 linalool 100 2.3 1.1 0.11 5.3 neral* 93 2.4 1.1 0.12 5.2 a-terpineol 100 2.8 0.8 0.14 6.4 geranial* 87 2.6 1.2 0.13 5.3 citronellol 102 3.2 1.3 0.16 7.7 b-damascenone 100 2.4 0.9 0.12 5.6 nerol 102 2.9 0.8 0.14 7.3 a-ionone 102 2.8 1.0 0.14 6.9 geraniol 96 5.9 1.2 0.29 13.7 benzyl alcohol 101 2.8 1.4 0.14 6.6 b-phenylethanol 2.3 b-ionone 98 2.2 1.1 0.11 5.4 geranic acid 97 3.1 0.8 0.15 7.8 vanillin 101 10.3 2.1 0.51 24.1 500 μg L - 1 cis- rose oxide 98 3.4 4.1 0.21 8.1 1-hexanol 100 1.6 1.6 0.10 3.7 trans - rose oxide 98 1.8 0.8 0.12 4.6 trans-3 hexenol 100 3.6 2.1 0.23 8.4 cis-3-hexenol 99 1.3 0.3 0.08 3.1 cis-furan linalool oxide 99 2.6 0.2 0.16 6.0 trans-furan linalool oxide 98 2.7 0.3 0.17 6.4 linalool 99 2.7 0.4 0.17 6.3 neral 103 3.7 2.1 0.23 9.3 a-terpineol 98 4.1 0.9 0.26 9.5 geranial 105 4.5 0.9 0.28 11.9 citronellol 99 4.9 0.8 0.31 11.4 b-damascenone 99 4.4 0.8 0.28 10.2 nerol 99 3.6 0.6 0.22 8.3 240

M. Metafa, A. Economou Table 3. Method validation data:% recovery (R%), within-laboratory reproducibility (RSD Continued M %),instrumental repeatability (RSD I %), Horrat (H), and% expanded uncertainty (Uexp%). Compound R% RSD M% RSD I% Η U exp % 500 μg L - 1 a-ionone 99 3.8 1.2 0.24 8.8 geraniol 99 6.1 0.7 0.38 14.1 benzyl alcohol 98 2.7 1.0 0.17 6.5 b-phenylethanol 4.3 b-ionone 98 4.9 1.2 0.31 11.3 geranic acid 98 2.1 1.9 0.13 5.1 vanillin 98 5.7 1.7 0.35 14.3 a Average % recovery obtained during three days (n=2 3=6 assays per spiking level) b Percent relative standard deviation under within-laboratory reproducibility conditions (n=2 3=6 assays per spiking level) c Percent relative standard deviation under instrumental repeatability conditions (n=6 repetitive assays) * Compounds for which the% recovery was statistically different from 100%. the target relative standard deviation RSD H ) can be calculated according to the procedure proposed by Thompson [46] as: s H = 0.22C, if C <120 μg L -1 (9) s H = 0.22C 0.8495, if C 120 μg L -1 A practical requirement for intra-laboratory validation is that the Horrat should be in the range 0.2 1 [43]. The Horrat values obtained were 1 for all the compounds and at all 4 concentration levels (Table 3). 3.2.4. Uncertainty The experimental design applied during method validation allowed the estimation of the measurement uncertainty from validation data according to the LGC/VAM protocol [37]. Considering that the type B contributions to uncertainty are of minor significance, the standard uncertainty, u(y), can be calculated using the following equation: 2 ( ) 2 2 u Y u( P) + u( R) = (10) where: u(p) is the uncertainty associated with the method precision: u(r) is the uncertainty associated with the recovery (bias) of the method. The respective relative uncertainties can be estimated using the formula: 2 2 u( Y) u( P) u( R) = + Y P R (11) Where: u(p)/p is the contribution of the within laboratory reproducibility in the total uncertainty and can be calculated from the RSD M values in Table 3. u ( R) : is the contribution of bias in the total uncertainty, R calculated using the relative standard deviations of the recoveries. A t-test using the formula: 1 R t = u( R) (12) was applied to test whether R was significantly different from 1. In the cases for which the t values were lower than the coverage factor k=2, and subsequently the R values were not statistically different from 1 at the 95% confidence level, no further correction of the results for bias was necessary. On the contrary, in the cases for which the t values were higher than the coverage factor k=2 and subsequently the R values were statistically different from 1 at the 95% confidence level, recovery correction was applied to the results. The% expanded uncertainties, U exp %, at the 95% confidence level were derived from the formula: U exp % = k [u(y)/y] 100 (13) where: k = 2. The% expanded uncertainties, U exp %, of the target compounds are illustrated in Table 3 which also indicates the compounds for which the% recovery was statistically different from 100%. The U exp % values were in the range 3.1 to 40.3%. 3.3. Method applicability to wine samples The applicability of the method described has been evaluated by analyzing twenty white wine samples made from indigenous Greek grape varieties as well as international varieties cultivated in Greece. The results are summarized in Table 4. 241

Comparison of solid-phase extraction sorbents for the fractionation and determination of important free and glycosidically bound varietal aroma compounds in wines by gas chromatography mass spectrometry Table 4. Application of the proposed method to wines made of Greek and international grape varieties (for the free fraction the uncertainty is expressed as expanded uncertainty while for the bound fraction the uncertainty is expressed as the standard deviation of 3 determination). Compound Gewürztraminer 1 Gewürztraminer 2 Sauvignon Blanc 1 Sauvignon Blanc 2 cis-rose oxide < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD 1-hexanol 716 ± 46 91.9 a ± 6 476 ± 30 47.5 a ± 2.9 545 ± 35 119 ± 9 683 ± 44 47.3 a ± 2.0 trans-rose oxide < LOD < LOD < LOD < LOD < LOD < LOD <LOD < LOD trans-3-hexen-1-ol 8.7 ± 1.5 < LOD 49.8 ± 10.9 < LOD 60.2 ± 3.2 <LOD 99.2 ± 0.0 < LOD cis-3-hexen-1-ol 6.1 ± 1.2 1.1 ± 0.2 <LOD < LOD 11.2 ± 2.2 16.4 ± 0.2 6.7 ± 1.3 4.9 ± 0.5 cis-furan linalool oxide <LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD trans-furan linalool oxide < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD linalool 5.3 ± 1.4 < LOD 9.7 ± 2.5 < LOD < LOD < LOD < LOD < LOD neral < LOD 30.3 ± 2.0 < LOD < LOD < LOD < LOD < LOD < LOD a-terpineol 6.9 ± 1.3 < LOD 3.9 ± 1.6 < LOD < LOD < LOD < LOD < LOD geranial < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD citronellol 27.0 ± 1.1 41.7 ± 0.9 14.4 ± 3.0 12.0 ± 1.3 < LOD < LOD 3.0 ± 0.6 < LOD β-damascenone 1.2 ± 0.2 < LOD 1.3 ± 0.2 < LOD 1.7 ± 0.2 < LOD 3.7 ± 0.5 < LOD nerol 9.0 ± 0.9 188 ± 7 < LOD 121 ± 11 <LOQ <LOD <LOD < LOD a-ionone < LOD < LOD < LOD < LOD < LOD <LOD < LOD < LOD geraniol 31.1 ± 3.1 1109 ± 78 42.0 ± 4.5 848 ± 59 < LOD 58.5 ± 3.2 < LOD 39.8 ± 2.2 benzyl alcohol 36.2 ± 7.3 272 ± 10 22.0 ± 4.7 270 ± 9 31.1 ± 0.8 375 ± 21 59.5 ±12.0 461 ± 25 b-phenylethanol a >> 1 220 ± 20 >> 1 271 ± 19 >> 1 212 ± 11 >> 1 128 ± 6 b-ionone < LOD < LOD < LOD < LOD < LOD < LOD < LOD geranic acid < LOD 190 ± 7 < LOD 87.5 ± 3.1 < LOD 11.7 a ±2.0 < LOD < LOD vanillin 13.1 a ± 0.7 <LOD 121 ± 17 < LOD 60.4 ±16.3 <LOD 202 ± 49 < LOD Compound Savvatiano Hamburg Muscat Moschofillero 1 Moschofillero 2 cis-rose oxide < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD 1-hexanol 1025 ± 10 63.9 a ± 4.0 352 ± 13 48.0 a ± 5 621 ± 40 86.9 ± 6.7 638 ± 41 84.5 ± 6.6 trans-rose oxide < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD trans-3-hexen-1-ol 29.2 ± 2.1 < LOD 6.9 ± 1.2 < LOD 23.5 ± 3.3 < LOD 21.0 ± 3.0 < LOD cis-3-hexen-1-ol 3.5 ± 0.4 < LOD 16.3 ± 0.9 7.1 ± 0.7 241± 17 20.9 ± 0.6 129 ± 5.5 19.2 ± 0.5 cis-furan linalool oxide < LOD < LOD 31.0 ± 5.9 22.1 ± 2.1 < LOD < LOD 2.9 ± 0.6 < LOD trans-furan linalool oxide < LOD < LOD 20.5 ± 2.5 < LOD < LOD < LOD < LOD < LOD linalool < LOD < LOD 645 ± 75 76.2 ± 2.7 36.4 ± 3.9 < LOD 43.0 ± 4.6 < LOD neral < LOD < LOD < LOD < LOD < LOD 34.6 ± 2.9 < LOD 13.6 ± 2.7 a-terpineol < LOD < LOD 64.7 ± 3.5 10.8 ± 2.2 20.3 ± 5.9 < LOD 27.4 ± 7.9 < LOD geranial < LOD < LOD 46.2 ± 9.1 < LOD < LOD < LOD < LOD < LOD citronellol 4.2 ± 0.9 < LOD 38.4 ± 1.7 13.7 ± 1.5 35.6 ± 1.7 24.8 ± 0.5 37.0 ± 1.6 13.1 ± 1.4 β-damascenone < LOD < LOD 3.9 ± 0.5 < LOD 2.4 ± 0.3 < LOD < LOD < LOD nerol < LOD < LOD 15.5 ± 4.1 161 ± 6 9.1± 0.9 260 ± 10 < LOD 277 ± 10 a-ionone < LOD < LOD < LOD < LOD < LOD < LOD < LOD 242

M. Metafa, A. Economou Table 4. Application of the proposed method to wines made of Greek and international grape varieties (for the free fraction the uncertainty Continued is expressed as expanded uncertainty while for the bound fraction the uncertainty is expressed as the standard deviation of 3 determination). Compound Savvatiano Hamburg Muscat Moschofillero 1 Moschofillero 2 geraniol <LOQ 17.2 ± 1.7 57.4 ± 6.2 413 ± 20 35.4 ± 3.8 1494± 105 32.9 ± 3.2 1626± 114 benzyl alcohol 14.0 ± 0.4 264 ± 17 75.7 ± 2.5 297 ± 10 6.2 ± 0.3 284 ± 10 11.7 ± 0.6 215 ± 7 b-phenylethanol >> 1 286 ± 18 >> 1 361 ± 20 >> 1 334 ± 5.0 >> 1 317 ± 10 b-ionone < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD geranic acid < LOD 22.3 ± 3.2 179 ± 14 669 ± 32 88.3 ± 6.1 344 ± 10 60.3 ±24.4 301 ± 11 vanillin 41.2 ± 1.1 < LOQ 173 ± 42 <LOQ 73.1 ± 2.8 < LOQ < LOD < LOD Compound Thrapsathiri Malagousia 1 Malagousia 2 Malagousia 3 cis-rose oxide < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD 1-hexanol 256 ± 9 64.4 a ± 6.2 829 ± 31 89.6 ± 7.0 615 ± 39 82.1 ± 6.4 256 ± 9 125 ± 10 trans-rose oxide < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD trans-3-hexen-1-ol 36.7 ± 8.0 < LOD 11.4 ± 2.0 < LOD 22.4 ± 3.2 < LOD < LOD < LOD cis-3-hexen-1-ol 472 ± 26 48.7 ± 0.7 73.2 ± 3.1 40.8 ± 0.6 72.7 ± 6.1 16.4 ± 0.5 75.6 ± 3.2 36.3 ± 1.0 cis-furan linalool oxide < LOD < LOD < LOD 2.5 ± 0.2 < LOD 1.9 ± 0.1 < LOD 2.9 ± 0.2 trans-furan linalool oxide < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD linalool < LOD < LOD 114 ± 8 54.6 ± 2.9 90.7 ± 6.5 43.9 ± 2.4 113 ± 8 44.6 ± 2.4 neral < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD a-terpineol < LOD < LOD 26.5 ± 4.8 < LOD 35.6 ± 6.4 < LOD 19.3 ± 3.5 < LOD geranial < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD citronellol < LOD < LOD 7.8 ± 1.6 < LOD 7.9 ± 1.7 < LOD 8.8 ± 1.9 < LOD β-damascenone < LOD < LOD 1.3 ± 0.2 < LOD 2.2 ± 0.3 < LOD 6.4 ± 0.8 < LOD nerol 10.0 ± 1.0 < LOD < LOD 23.3 ± 1.4 7.1 ± 0.7 22.7 ± 1.4 < LOQ 29.9 ± 1.8 a-ionone < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD geraniol < LOD 22.6 ± 1.1 34.4 ± 2.4 118 ± 10 24.0 ± 2.4 96.1 ± 8.1 37.6 ± 4.1 144 ± 12 benzyl alcohol 12.6 ± 0.6 293 ± 10 29.6 ± 0.7 263 ± 9 24.7 ± 0.6 264 ± 9 72.2 ± 2.7 489 ± 27 b-phenylethanol >> 1 391 ± 14 >> 1 376 ± 13 >> 1 289 ± 12 >>1 814 ± 33 b-ionone < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD geranic acid < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD vanillin 138 ± 20 < LOD <LOQ < LOD 81.9 ± 1.7 < LOQ < LOD < LOQ Compound Asyrtiko Kydonitsa Skiadopoulo Fileri cis-rose oxide < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD 1-hexanol 612 ± 39 160 ± 10 380 ± 24 41.0 a ± 4.3 570 ± 36 42.7 a ± 3.3 560 ± 36 62.7 a ± 4.1 trans-rose oxide < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD trans-3-hexen-1-ol 86.0 ± 8.7 7.0 ± 0.6 100 ± 10 < LOD 67.9 ±14.9 < LOD 7.5 ± 1.3 < LOD cis-3-hexen-1-ol 9.5 ± 1.8 12.4 ± 1.2 400 ± 22 24.2 ± 0.7 < LOD < LOD 34.5 ± 1.9 6.6 ± 0.7 cis-furan linalool oxide < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD trans-furan linalool oxide < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD 243

Comparison of solid-phase extraction sorbents for the fractionation and determination of important free and glycosidically bound varietal aroma compounds in wines by gas chromatography mass spectrometry Table 4. Application of the proposed method to wines made of Greek and international grape varieties (for the free fraction the uncertainty Continued is expressed as expanded uncertainty while for the bound fraction the uncertainty is expressed as the standard deviation of 3 determination). Compound Asyrtiko Kydonitsa Skiadopoulo Fileri linalool < LOD < LOD 32.2 ± 4.2 3.6 ± 0.5 < LOD < LOD 9.4 ± 2.4 < LOD neral < LOD < LOD < LOD < LOD < LOD < LOD < LOD 38.6 ± 3.3 a-terpineol < LOD < LOD 16.1 ± 3.1 < LOD 2.4 ± 0.5 < LOD 3.7 ± 0.7 < LOD geranial < LOD < LOD < LOD < LOD < LOD < LOD < LOD 18.0 ± 3.9 citronellol < LOD < LOD < LOD < LOD < LOD < LOD 10.5 ± 2.2 10.5 ± 1.1 β-damascenone < LOQ < LOD < LOD < LOD < LOQ < LOD < LOD nerol < LOD <LOD 11.9 ± 1.1 < LOQ < LOD < LOD 13.6 ± 1.3 203 ± 7 a-ionone < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD geraniol 13.1 ± 3.3 26.8 ± 1.3 14.2 ± 3.6 12.0 ± 1.5 < LOD < LOQ 38.5 ± 4.2 1541 ±108 benzyl alcohol 40.8 ± 1.0 319 ± 11 21.0 ± 1.1 234 ± 8 11.3 ± 0.6 199 ± 6.0 25.6 ± 0.6 273 ± 9 b-phenylethanol > 1 221 ± 17 >> 1 261 ± 19 >> 1 >>1 >> 1 270.0 ± 19 b-ionone < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD geranic acid < LOD 11.2 ± 2.0 < LOD < LOD < LOD < LOD 39.3 ±15.8 344 ± 13 vanillin < LOQ < LOD < LOD < LOD < LOD < LOD < LOD <LOD Compound Batiki Roditis Monemvasia Batiki cis-rose oxide < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD 1-hexanol 653 ± 42 50.3 a ± 4.6 527 ± 34 55.6 a ± 2.1 561 ± 36 63.3 a ± 3.3 600 ± 38 69.8 ± 3.0 trans-rose oxide < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD trans-3-hexen-1-ol 60.2 ± 13.2 < LOD 55.3 ± 2.1 < LOD 11.2 ± 1.9 < LOD 6.6 ± 1.1 < LOD cis-3-hexen-1-ol 9.8 ± 1.9 < LOD 10.2 ± 2.7 4.5 ± 0.9 73.8 ± 3.1 10.9 ± 1.1 119 ± 5 14.2 ± 1.4 cis-furan linalool oxide < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD trans-furan linalool oxide < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD linalool < LOD < LOD 9.3 ± 2.4 < LOD < LOD < LOD < LOD < LOD neral < LOD < LOD 76.0 ±13.7 14.3 ± 3.4 < LOD < LOD < LOD < LOD a-terpineol < LOD < LOD 8.0 ± 1.6 < LOD < LOQ < LOD < LOD < LOD geranial < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD citronellol 2.2 ± 0.5 < LOD 6.3 ± 1.3 2.2 ± 0.5 6.0 ± 1.3 < LOD 3.9 ± 0.8 < LOD β-damascenone < LOD < LOD < LOD < LOD 2.6 ± 0.3 < LOD < LOQ < LOD nerol < LOQ < LOD < LOD 83.3 ±15.7 < LOD < LOQ < LOD < LOD a-ionone < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD geraniol 23.0 ± 2.3 < LOQ 15.1 ± 1.5 667 ± 61 16.1 ± 1.6 26.3 ± 1.3 17.4 ± 1.7 13.7 ± 1.8 benzyl alcohol 8.1 ± 0.4 401 ± 22 20.0 ± 0.5 226 ± 15 13.4 ± 0.7 331 ± 11 9.9 ± 0.5 351 ± 20 b-phenylethanol >> 1 215 ± 19 >> 1 206 ± 10 >>1 548 ± 21 >> 1 309.4 ± 14 b-ionone < LOD < LOD < LOD < LOD < LOD < LOD < LOD < LOD geranic acid < LOD < LOD < LOD 120 ± 8 < LOD < LOD < LOD 10.1± 0.6 Vanillin < LOQ < LOD 33.5 ± 9.1 < LOD 102 ±15 < LOQ 35.0 ± 9.5 < LOD a Results are calculated using solvent calibration plot < LOD means that the concentration was below the limit of detection < LOQ means that the concentration was above the limit of detection but below the limit of quantification 244