Determination of 2-aminoacetophenone in wines using the Stir Bar Sorptive Extraction method coupled with GC-MS and GC-NPD

Untypical ageing off-flavour found in some white wines is due to increased formation of 2-ammoacetophenone (2-AAP) Laborious pre-treatments of the aromatic substance 2-AAP are required prior to analysis as it is present in wine only at trace levels. A stir bar sorptive extraction (SBSE) method was used to detect and quantify the concentration of 2-AAP simultaneously from small samples coupled with gas chromatography (GC) and nitrogen-phosphorous detection (NPD). This simple extraction technique has a low variation coefficient and low detection limits (0020 mu g/l). Studies were conducted 017 Widespread Slovenian white Wines ('Welschriesling' and 'Chardonnay' from the Podravje winegrowing region, and 'Malvasia' and 'Chardonnay' from the Prinorska winegrowing region) of 2005 and 2006 vintages Under normal storage conditions (constant low cellar temperature and high relative bumidity) a maximum concentration Of 0.72 mu g/l 2-AAP was detected which was comparable to the maximum value (0.71 mu g/l) found after storage under stress storage conditions (higher temperature, lower humidity and UV-light). The average concentration of 2-AAP, however; was about 80 % lower in wines stored under normal conditions than in wines stored Under stress conditions Older wines contained significantly higher concentrations of 2-AAP in comparison to younger ones, but among all wines those from the variety 'Malvasia' exhibited highest values.