Determination of Lactones in Wines by Headspace Solid-Phase Microextraction and Gas Chromatography Coupled with Mass Spectrometry

Table 2

Retention time, molecular weight and enthalpy of vaporization [31, 32].

Compound	Retention time (min)	Molecular weight (g/mol)	Δ𝐻𝑉; (KJ/mol)
𝛾-Butyrolactone	15.97	86.04	54.40±0.40
𝛾-Hexalactone	17.09	114.14	57.20±0.30
𝛾-Heptalactone (IS)	18.60	128.17	62.30±0.30
Whiskey-lactone I; (trans-whiskey-lactone)	19.73	156.22	48.36
𝛾-Octalactone	20.31	142.20	66.46±0.40
Whiskey-lactone II; (cis-whiskey-lactone)	20.74	156.22	48.36
𝛾-Nonalactone	21.67	156.22	70.30±0.20
𝛾-Decalactone	23.14	170.25	75.60±0.30
3,4-Dimethylphenol (IS)	23.86	122.16	85.70±0.10^∗∗∗
𝛿-Decalactone	24.01	170.25	74.20±0.25
𝛾-Undecalactone	24.73	184.28	79.51±0.40

∗∗∗Enthalpy of sublimation.