A novel method for detection of fusel oil in wine by the use of headspace gas chromatography

Abstract

Fusel oils (FOs) are higher alcohols (including propanol, isobutanol, isoamylol, and active amyl alcohol), which affect the aroma profiles and flavor profiles of wine. A novel method for determination of FOs in lychee wine was developed using headspace gas chromatography (HS-GC). Results showed that 12% standard curve (SC) can be used to determinate the FOs of low alcoholic beverages, yet 40% SC can be used for high alcoholic beverages (e.g., brandy). Optimization of the parameters of equilibrium temperature at 50 °C was maintained for 30 min. The stabilized gas-liquid phase ratio of 3:1 for further research had no significant differences with others, which is caused by the distribution coefficient of K ≫ 100. The addition of sodium chloride (NaCl) decreased the partition coefficient of FOs markedly, and an inverse situation was observed for the extraction of FOs saturating at 1.25 g NaCl in 5 mL LW. Relative standard deviations (RSD) of reproducibility tests were in the range of 1.03–4.91%. Meanwhile, the mean recoveries of low, middle, and high concentration levels were 100.94, 103.2, and 96.74%, respectively. HS-GC was a stabilized, concise, and efficient method compared with the International Organization of Vine and Wine (OIV) method of OIV-MA-BS-14. These findings provide a foundation to determine higher alcohols of alcoholic beverages.