Optimization of an extraction method of aroma compounds in white wine using ultrasound

A simple and rapid method is described for the extraction of wine volatile compounds. The procedure was based on the ultrasonic-assisted extraction using a mixing of n-pentane–diethylether (1:2) as solvent. Factorial designs have been used to optimize the sonication process. Factors such as sample volume, extraction time and solvent volume were considered. A statistical approach was used to find suitable conditions for the ultrasound extraction of aroma compounds of wine. A factorial design at two-level revealed that lower sample volume (100 ml instead of 125 ml) and solvent volume of 50 ml instead of 60 ml contributed to improve extraction efficiency. Performance of the method was evaluated, and the procedure applied to the analysis of aroma compound in white wines from ‘Condado de Huelva’ (Spain).