Analysis of 2-aminoacetophenone by direct-immersion solid-phase microextraction and gas chromatography–mass spectrometry and its sensory impact in Chardonnay and Pinot gris wines

A rapid immersion solid-phase microextraction (SPME) and gas chromatography (GC)–mass spectrometry (MS) method was developed to quantify 2-aminoacetophenone (2-AAP) in white wines. Thirteen white wines, including Pinot blanc, Pinot gris and Chardonnay were analyzed, and the concentrations of 2-AAP in these wines were ranging from <1 to 13 ng/L. Sensory properties of 2-AAP in Pinot gris and Chardonnay were studied using flash profiling method. Aroma descriptors such as fruity, floral, buttery, oaky/toasty, painty, shoe insole, mothball and medicinal were developed for 2-AAP. Sensory evaluation demonstrated that when wines were spiked with increasing concentrations of 2-AAP, wine aromas (i.e. fruity and floral) were gradually lost while 2-AAP associated aromas (i.e. painty, mothball and medicinal) appeared. The 2-AAP associated aromas became prominent when the concentration of 2-AAP was increased to 0.5 μg/L.