Scientific journal

58 2019

Journal of Food and Nutrition Research
Summary No. 4 / 2019

Machyňáková, A. – Khvalbota, L. – Furdíková, K. – Drtilová, T. – Špánik, I.
Characterization of volatile organic compounds in Slovak Tokaj wines
Journal of Food and Nutrition Research, 58, 2019, No. 4, s. 307-318

Ivan Špánik, Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37 Bratislava, Slovakia. E-mail:

Received 25 May 2019; 1st revised 8 August 2019; accepted 2 September 2019; published online 3 October 2019

Summary: Slovak Tokaj liquor wines are made of grapes infected by Botrytis cinerea, which are characterized by unique aroma. Despite their uniqueness, information about their chemical composition, the presence of organic compounds responsible for their aroma or taste, as well as suitable analytical procedures for their determination have not been reported. Thus, aim of this work was to characterize organic compounds in Slovak Tokaj liquor wines by liquid-liquid extraction and comprehensive gas chromatography coupled to high resolution mass spectrometry. The most suitable extraction and separation conditions for extraction of organic compounds from wines were determined and subsequently used for characterization of the volatile organic compounds profile of Tokaj liquor wines (“Tokajský výber 5-putňový”). In this work, selected vintage wines (from 1959 to 2004) from the most important Slovak producers were studied. In total, more than 800 volatile organic compounds were detected and 90 of them were identified by comparison of obtained retention indices with retention indices of previously analysed pure standards at the same conditions. The identified compounds belonged to esters, higher alcohols, furanoids and pyranoids, volatile acids, terpenoids, carbonyls, volatile phenols, volatile sulphur compounds and pyrrols. Obtained results demonstrated changes in chemical composition of analysed wines during maturation in wooden barrels.

Keywords: Tokaj wines; accurate mass measurement; comprehensive gas chromatography; volatile organic compounds

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