Volatile compounds of red and white wines by headspace--solid-phase microextraction using different fibers.
نویسندگان
چکیده
The behavior of four fibers [polydimethylsiloxane (PDMS), PDMS-divinylbenzene (DVB), carboxen (CAR)-PDMS, PDMS-DVB-CAR), is tested for the analysis of volatile compounds of white and red wine. The PDMS-DVB-CAR fiber is the most appropriate to obtain the most wide volatile profile of wines. The better extraction conditions are 40 min at 35 degrees C. Satisfactory data about the reproducibility and uptake are obtained for more than 40 volatile compounds of red and white wine.
منابع مشابه
Optimisation of headspace solid-phase microextraction for the analysis of volatile phenols in wine.
Headspace solid-phase microextraction has been applied to the analysis of volatile phenols in wine. Silica fibre coated with Carbowax-divinylbenzene was found to be more efficient at extracting these compounds than other fibres such as those coated with polydimethylsiloxane, polyacrylate, carboxen-polydimethylsiloxane, and polydimethylsiloxane-divinylbenzene. Different parameters such as extrac...
متن کاملHeadspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines.
The complex aroma of wine is derived from many sources, with grape-derived components being responsible for the varietal character. The ability to monitor grape aroma compounds would allow for better understanding of how vineyard practices and winemaking processes influence the final volatile composition of the wine. Here, we describe a procedure using GC-MS combined with headspace solid-phase ...
متن کاملHeadspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model.
The application of headspace solid phase microextraction (SPME) for flavor analysis has been studied. Headspace SPME sampling was tested for nine common wine flavor compounds in 10% (v/v) aqueous ethanol: linalool, nerol, geraniol, 3-methyl-1-butanol, hexanol, 2-phenylethanol, ethyl hexanoate, ethyl octanoate, and ethyl decanoate. The chemical groups (monoterpenoids, aliphatic and aromatic alco...
متن کاملOptimizing Sourdough Processing for the Production of ɣ-nonalactone (Fruity Aroma) by Lactobacillus sanfranciscensis Using Headspace Solid-Phase Microextraction Method
Background and Objectives: Sourdough processing is a well-known method to improve food flavor. One of the most important lactic acid bacteria isolated from sourdoughs is Lactobacillus sanfranciscensis. Because of the bacterial ability for acidification and liberation of the volatile compound precursors, it can strongly affect dough rheology and aromatic properties. In this study, the best condi...
متن کاملDetermination of 2,4,6-trichloroanisole in wines by headspace solid-phase microextraction and gas chromatography-electron-capture detection.
One of the most important problems in the wine world, today, is cork taint, which often has been chemically identified as 2,4,6-trichloroanisole (TCA). The perception limit of this compound is very low (close to 10 and 40 ng/l for white and red wines, respectively), so, even at such low concentrations, its presence becomes a problem in wine quality. A method for the analysis of TCA in white and...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید
ثبت ناماگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید
ورودعنوان ژورنال:
- Journal of chromatographic science
دوره 42 6 شماره
صفحات -
تاریخ انتشار 2004