Optimisation of HS-SPME conditions with a response surface methodology and development of a fast GC/MS method to quantify ethyl acetate in sweet wines
Year: 2026
Type: article
Abstract: Noble-rot sweet white wines generally present an intense, complex aromatic profile characterised by fruity (citrus, dried apricot, candied orange), spicy and floral notes. However, during barrel or bottle ageing, some of them develop an unpleasant solvent or nail polish remover odour characteristic of a high concentration of ethyl acetate. This study proposes a rapid solvent-free SPME-GC/MS method to quantify ethyl acetate that is sufficiently fast, sensitive, accurate and reliable to study its evolution over time. A central composite design and the response surface methodology were used to determine the optimal extraction conditions (ionic strength, temperature, equilibration, and extraction time). Compared to the official OIV method based on distillation followed by GC/FID analysis, the method appeared to be more repeatable (RSD < 2.9%), reproducible (RSD < 4.8%), accurate and sensitive (LOQ < 0.16 mg/L). When used to assay ethyl acetate in noble-rot and dried sweet wines from different vintages, the method detected higher concentrations in older wines regardless of the winemaking process.
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $3,450
OpenAlex ID: W7210265082