Analysis of methoxypyrazines in wine using headspace solid phase microextraction with isotope dilution and comprehensive two‐dimensional gas chromatography

Ryan, Danielle; Watkins, P J; Smith, Jason; Allen, Malcolm S.; Marriott, Philip J.

doi:10.1002/jssc.200500097

Cited by 95 publications

(60 citation statements)

References 16 publications

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“…The solid-phase microextraction (SPME) method has been widely used in flavor analysis of wine (Ryan et al, 2005;Rodrigues et al, 2008;De León-Rodríguez et al, 2006). Luo et al (2008) identified a total of 97 volatile and semivolatile compounds using SPME-GC-MS; among them, 39 were volatile.…”

Section: -2008 (Shaoxing Rice Wine) Defines That Shaoxing Rice Wmentioning

confidence: 99%

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

Xiao

Dai

Zhu

et al. 2015

FSTR

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The feasibility of the discrimination of Chinese rice wines with respect to their geographic origin and wine age using volatile profiles and chemometric methods was investigated. Stir bar sorptive extraction with thermal desorption and gas chromatography-mass spectrometry (SBSE-TD-GC-MS) was used for the determination of volatile compounds. A total of 63 volatile compounds were identified, including 30 esters, 9 alcohols, 9 aldehydes, 7 acids, 4 ketones, 3 volatile phenols and 1 miscellaneous compound. The major compounds in Chinese rice wine were ethanol, isoamyl formate, ethyl acetate, diethyl succinate, phenylethyl alcohol, benzaldehyde, ethyl lactate, 2-butanol and ethyl butyrate. Principal component analysis (PCA) and cluster analysis (CA) were used to characterize the different Chinese rice wine samples by geographic origin and wine age. The PCA results showed that the characterization of Chinese rice wine by SBSE-TD-GC-MS was highly related to geographic origin and wine age.The CA results indicated that geographic origin had more of an effect than wine age on the character of Chinese rice wine, and that 5-year old wines had a transition of flavor. The results showed that SBSE-TD-GC-MS together with chemometric methods could provide a practical reference for the characterization of Chinese rice wines.Keywords: Chinese rice wine, wine age, geographic origin, classification, chemometric methods IntroductionChinese rice wine, in addition to wine and beer, is one of the most ancient wines in the world (Wang and Yi, 2001). It is fermented from rice with wheat Qu (source of microorganisms and crude enzymes) and yeast (Mo et al., 2010). The best-known Chinese rice wine is Shaoxing rice wine. Comparable to the European Denomination of Origin, the National Standard of China GB/T 17946-2008 (Shaoxing rice wine) defines that Shaoxing rice wine isfermented from high quality glutinous rice and wheat as well as water from Mirror Lake in the region near Shaoxing city in the Zhejiang province, China. Before their sale, certain Chinese rice wines are stored in ceramic pottery to age. The aged Chinese rice wines have a smoother, mellower and richer mouth feel and a more harmonious flavor than the non-aged wines (Shen et al., 2012).To protect producers by guaranteeing their reputation and to protect consumers by ensuring consistent character of the wine, research has been conducted to discriminate wines by their geographic origin or their wine age/vintage. The volatile compounds are centrally important to ensuring the identity of wine (Pereira et al., 2010), as their contents depend on the brewing technology, geographic origin and aging process (Tredoux et al., 2008). Much attention has been paid to the volatile profiles of wine, including research on the classification of liqueur wines (Pereira et al., 2010), the discrimination of white wine (Hernanz et al., 2009), the characterization of Vino (Gil et al., 2006) and the classification of red wine (Zhang et al., 2010; Alejandro Calleja and Falqué, 2005).Sample preparation ...

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Section: -2008 (Shaoxing Rice Wine) Defines That Shaoxing Rice Wmentioning

confidence: 99%

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

Xiao

Dai

Zhu

et al. 2015

FSTR

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“…HS-SPME is a simple, rapid, solvent-free and low-cost sampling method for extracting volatile and semi-volatile compounds. This technique had been applied to the analysis of volatile compounds in alcoholic beverages, for example, wine 25 , Chinese liquor 7 and cider 10,29 .…”

Section: Introductionmentioning

confidence: 99%

Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

Luo

Fan

2008

Journal of the Institute of Brewing

123

134

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The volatile and semi-volatile compounds of Chinese rice wines were extracted by headspace solid phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrum (GC-MS). The original Chinese rice wine samples were diluted with deionized water to a final concentration of 6% (v/v) ethanol and then extracted by HS-SPME. The samples were pre-equilibrated at 50°C for 15 min and extracted with stirring at the same temperature for 45 min prior to injection into a GC-MS. A total of 97 volatile and semi-volatile compounds were identified from ten Chinese typical rice wine samples, including 13 alcohols, 8 acids, 28 esters, 4 aldehydes and ketones, 17 aromatic compounds, 3 lactones, 6 phenols, 3 sulphides, 9 furans and 6 nitrogen-containing compounds, of which, 39 compounds were firstly reported in Chinese rice wine. By stepwise linear discrimination analysis, the ten Chinese rice wine samples could be classified into three groups according to the production area, and in particular, the production technologies.

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“…In this work the two different extraction technologies for olive oil production, decanter and pressing by hydraulic press, were evaluated by means of volatile compounds analysis made by HS-SPME-GC × GC/ToF-MS using a longitudinal cryofocusing modulator system (LCMS) [40][41][42][43][44][45][46]. The aim was to verify if the differences, used to classify the olive oils studied under different groups, after submitting the individual peak area data, of each contour plot, to labourious principal component analysis, are also identified using ImageJ software and are enough to allow simple image comparisons to be made.…”

Section: Introductionmentioning

confidence: 99%

Comprehensive two-dimensional gas chromatography for fingerprint pattern recognition in olive oils produced by two different techniques in Portuguese olive varieties Galega Vulgar, Cobrançosa e Carrasquenha

Vaz-Freire

Silva

Freitas

2009

Analytica Chimica Acta

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a b s t r a c tFor olive oil production a metal hammer-decanter olive processing line was compared to a traditional metal hammer-press line, a discontinuous method which, if properly used, yields high-quality virgin olive oils. Galega, Carrasquenha and Cobranç osa olives (traditional Portuguese varieties) were studied. The analysis of the aroma compounds was performed after headspace-solid phase micro extraction. The analytical results obtained after comprehensive gas chromatography in tandem with time of flight mass spectrometry (GC × GC/ToFMS) for these three different olive oil varieties, from a single year harvest and processed with two different extraction technologies, were compared using statistical image treatment, by means of ImageJ software, for fingerprint recognitions and compared with principal component analysis when the area data of each chromatographic spot of the contour plots were considered. The differences used to classify the olive oils studied under different groups after principal component analysis were observed independently of the treatment used (peak areas or the sum of the pixels counts). When the individual peak areas were considered, more then 75.7% of the total variance is explained by the first two principal components while in the case where the data were subjected to image treatment 84.0% of the total variance is explained by the first two principal components. In both cases the first and second principal components present eigenvalues higher then 1.0. Fingerprint image monitoring of the aroma compounds of the olive oil allowed a rapid differentiation of the three varieties studied as well as the extraction methods used. The volatile compounds responsible for their characterization were tentatively identified in a bi-dimensional polar/non-polar column set in the GC × GC/Tof-MS apparatus. This methodology allowed the reduction of the number of compounds needed for matrices characterization, preserving the efficiency of the discrimination, when compared with the traditional methods where the identification of all peaks is needed.

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Analysis of methoxypyrazines in wine using headspace solid phase microextraction with isotope dilution and comprehensive two‐dimensional gas chromatography

Cited by 95 publications

References 16 publications

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

Comprehensive two-dimensional gas chromatography for fingerprint pattern recognition in olive oils produced by two different techniques in Portuguese olive varieties Galega Vulgar, Cobrançosa e Carrasquenha

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