# Chemical and Sensory Evaluation of Silicone and
## 3 Experimental Section
### Analysis Methods
#### 3.3.5 Sample Preparation  
To a 20-mL amber round-bottomed glass vial, 3 g NaCl and a stir bar were added, followed by 8.06 mL of Milli-Q and 0.90 mL of wine for a 10-fold dilution. Finally, 40 \(\upmu\)L of the deuterated internal standard ethyl hexanoate-d\({}_{11}\) Standard C was added and the vial was closed with a magnetic screw cap immediately. Samples were then incubated at 40 \({}^{\circ}\)C for 1 min at 600 rpm. For fatty acids, additional dilution was required; wine samples were diluted 50 fold with the acidified matrix. To prepare the sample, 0.90 mL of the diluted wine was added to a 20 mL amber round-bottomed glass vial containing a magnetic stir bar together with 3 g NaCl and 8.06 mL of acidified Milli-Q water. 40 \(\upmu\)L of octanal-\(d_{16}\) Standard C was added immediately and capped with a magnetic screw/thread headspace cap PTFE/silicone.  
3.3.6 Head Space-Solid Phase Micro-Extraction-Gas Chromatography (HS-SPME-GC-MS) Parameters for VOCs  
A 2 cm divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) (Supelco Inc., Bellefonte, PA, USA), 23 gauge SPME fiber was used for sampling. Samples were incubated at 40 \({}^{\circ}\)C with a conditioned stir bar before exposing the fiber for 30 min at 40 \({}^{\circ}\)C at 600 rpm. The samples were analysed using an Agilent (Mississauga, ON, Canada) 7890A gas chromatograph coupled to a 5975C mass selective detector (MSD) equipped with a Gerstal MPS2 XL autosampler (Linthicum Heights, MD, USA). The GC was equipped with a Deans Switch and two columns: a HP-5 MS 5% phenyl methyl siloxane column (30 m, 0.25 mm i.d., 0.25 \(\upmu\)m film thickness) coupled with a secondary DB-Wax capillary column (30 m, 0.25 mm i.d., 0.25 \(\upmu\)m film thickness) (J&W Scientific). The liner was a SPME inlet liner (0.7 mm i.d.; Supelco). Helium was used as the carrier gas with and a flow rate of 0.5 mL/min in the first column, and 1.5 mL/min in the second column. Oven temperature programming began at 35 \({}^{\circ}\)C for 3 min, and then increased 3 \({}^{\circ}\)C/min up to 105 \({}^{\circ}\)C where it was held for 10 min. Temperature was then increased by 2 \({}^{\circ}\)C/min up to 140 \({}^{\circ}\)C, before holding for 10 min. Temperature went through one more ramp up of 4 \({}^{\circ}\)C/min up to 250 \({}^{\circ}\)C, before holding for a final 10 min. The run time for this method was 101 min. The MSD interface was held at 250 \({}^{\circ}\)C. The inlet temperature was 250 \({}^{\circ}\)C and the SPME fiber was desorbed in splitless mode. The solvent delay was 5 min. The fiber was prebaked for 10 min and post baked for 20 min. Samples were warmed at 40 \({}^{\circ}\)C and stirred at 600 rpm for 1 min before being exposed to the fiber for 30 min at 40 \({}^{\circ}\)C with stirring at 600 rpm, followed by desorption in the inlet for 10 min. Electron ionisation source was used, with a source temperature of 230 \({}^{\circ}\)C and electron energy of \(-\)70 eV. The samples were measured using synchronous scan and selected ion monitoring (SIM mode). The scan parameters ran from 35 \(m\)/z to 400 \(m\)/z, and both scan and SIM acquisitions were performed with an EMV Gain Factor of 7. All analyses were carried out in duplicate.  
3.7 Head Space Solid Phase Micro-extraction-Gas-Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Parameters for Volatile Fatty Acids  
The parameters for volatile fatty acids are described above with the following changes. The oven program was set to 50 \({}^{\circ}\)C for 3 min, and then an increase of 10 \({}^{\circ}\)C/min to 240 \({}^{\circ}\)C followed by 30 \({}^{\circ}\)C/min to 250 \({}^{\circ}\)C and held for 5 min. The data was collected in scan mode only. The fiber was prebaked for 3 min and post baked for 15 min. The run time was 27 min. All analytes, together with their retention times (RT), qualifying and quantifying ions, calibrations ranges, standard curves, % recovery, limits of detection (LODs) and limits of quantitation (LOQs) are presented in Table 3.