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Evaluation of volatile compound and food additive contents in blackberry wine

In addition to the biologically nutritious components present in wine, there can be substances that are harmful to human health. For this reason, the purpose of this study was to evaluate the contents of volatile compounds and food additives in blackberry wine samples produced from conventionally and organically grown blackberries and compare their concentrations with the maximum acceptable levels in wines for the first time. Volatile compounds were analyzed in 15 blackberry wines using a GC-FID method, while the contents of food additives were determined using a newly developed HPLC method. Both methods were validated for their linearity, sensitivity, repeatability, and intermediate precision. The major volatile compound in blackberry wine samples was ethanol (7.11-15.33%). The second most prevalent volatile compound found in all blackberry wine samples was methanol (174.2-641.4 mg/L), which is highly toxic. The amount of ethyl acetate in the investigated samples ranged from 53.8 to 188.4 mg/L, while propan-1-ol was found in three of the organic samples. Although isoamyl alcohol was found in all samples, the measured values ranged from 56.7 to 226.9 mg/L. The obtained results demonstrated that the concentrations of benzoic acid in the analyzed blackberry wines varied from 4.36 to 18.55 mg/L. The presence of sorbic acid has was detected in seven samples, and the values were in the range of 1.43 to 54.48 mg/L. Salicylic acid is a natural component of blackberry fruit, and the contents of this phytochemical in the studied wines were between 1.99 and 13.55 mg/L. The saccharin concentrations were detected in three samples, and the highest value was 31.51 mg/L. The concentrations of amyl alcohol, acesulfame, aspartame and caffeine were found to be below the quantitation limits of the method in the investigated blackberry wines. Furthermore, the obtained data provide evidence that the contents of methanol in blackberry wines were above the permissible limits, except for four conventional blackberry wines. Thus, the concentrations of analyzed volatile substances measured in blackberry wines necessitate more extended investigations of these volatile compounds in this popular fruit wine.

Blackberry wine; volatile compounds; food additive; GC-FID; HPLC

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