Determination of Chloroanisoles and Chlorophenols in Cork and Wine by using HS-SPME and GC-ECD Detection

Cork taint is an off-flavor problem in wine, the main reason being the presence of 2,4,6-trichloroanisole (TCA) in the cork stopper. In addition to the TCA, the presence of other chloroanisole and chlorophenol family compounds (the perception limits of which are very low) can also result in, or contribute to, corktaint problem. In this Study, the levels of 2,4-dichloroanisole (DCA), 2,4,6-trichloroanisole (TCA), 2,3,4,6-tetrachloroanisole (TeCA), pentachloroanisole (PCA), 2,4,6-trichlorophenol (TCP), 2,3,4,6-tetrachlorophenol (TeCP) and penthaclorophenol (PCP) were assayed in cork stoppers (natural, agglomerated and colmate) and in red wine samples from different wineries in Turkey using HS-SPME and GC-ECD detection. The performance parameters for all chloroanisole and chlorophenol compounds were as follows: recovery 92.48-102.53%, R 0.992-0.996. The LOQ values were DCA (8.4 ng/L), TCA (0.8 ng/L), TeCa (0.6 ng/L), PCP (0.8 ng/L), TCP (0.8 ng/L), TeCP (1.2 ng/L), and PCP (1.1 ng/L) respectively. In cork stoppers, the amounts of 2,4,6 TCA ranged between 5.4-130.6 ng/g. The 2,3,4,6 TeCA ranged between 1.12-8.2 ng/g and the PCA ranged between nd (not detected)-11.01 ng/g. In the wine samples, 2,4,6 TCA ranged between 1.42-70.2 ng/L. The 2,3,4,6 TeCA ranged between nd-15.1 ng/L and the PCA ranged from nd-5.16 ng/L. The results indicated that there was a significant correlation between the TCA in wines and the TCA in cork stoppers.