Determination of chloroanisole compounds in red wine by headspace solid-phase microextraction and gas chromatography–mass spectrometry

The objectives of this study, were the development and validation of an analytical method for the determination of 2,4,6-trichloroanisole (TCA), 2,3,4,6-tetrachloroanisole (TeCA) and pentachloroanisole (PCA) in red wine by headspace solid-phase microextraction and GC–MS as well as the application of the optimized and validated method for the quatification of chloroanisoles in different red wines from Navarra. To carry out this study, the extraction variables have been optimized. The fiber and the experimental design selected permit the determination of low analyte concentrations (ng/L) with good accuracy (<5%). Moreover, an analytical method for the determination of TCA and TeCA in wine by GC–MS has been validated. The results obtained in the validation step, recovery values, detection and quantitative limits, and precision were acceptable for all the analytes in the ranges of concentration studied (<5% and <10% for TCA and TeCA, respectively). This method has been used as an analytical method for the quantification of TCA and TeCA in red wine samples that were selected for this study, yielding good results.