Analysis of Wine Bouquet Components Using Headspace Solid-Phase Microextraction-Capillary Gas Chromatography

García, Demetrio De la Calle; Reichenbächer, Manfred; Danzer, Klaus; Hurlbeck, Christian; Bartzsch, Christine; Feller, K.‐H.

doi:10.1002/(sici)1521-4168(19980701)21:7<373::aid-jhrc373>3.3.co;2-z

Cited by 8 publications

(11 citation statements)

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“…Thus, sodium chloride concentrations between 250 and 300 g/L will generally accommodate the alcohol content of wine products at or around ambient temperatures. Interestingly, this falls within the frequently reported range of 100 to 350 g/L of added salt determined experimentally for optimal extractions of wine volatiles by HS-SPME (De La Calle García et al 1998, Rocha et al 2001, Azenha and Vasconcelos 2002, Rodríguez-Bencomo et al 2002, Castro Mejías et al 2003, Demyttenaere et al 2003, Castro et al 2004, Siebert et al 2005, Câmara et al 2006, Setkova et al 2007a, Robinson et al 2011c.…”

Section: Sample Preservation and Preparationsupporting

confidence: 86%

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

Robinson

Boss

Solomon

et al. 2014

Am. J. Enol. Vitic.

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Part 1 of this review summarized the current state of knowledge with respect to the chemical compounds contributing to grape and wine aroma. Much of our understanding of the chemistry of grape and wine composition comes from advances in analytical and sensory methods for identifying and quantifying the compounds that contribute to flavor. Therefore, Part 2 of this review provides an overview of the chemical and sensory analysis approaches that have been used to deconstruct wine flavor into its component parts with an aim toward relating the chemical composition to the unique sensory properties that are associated with different wine varieties and styles.Key words: gas chromatography-mass spectrometry, multidimensional separations, sample preparation, sample extraction, GC-olfactometry, sensory descriptive analysis Part 1 of this review provided an overview of the chemical components in grapes and wines and the viticultural, winemaking, and storage practices that influence their formation and concentrations. In Part 2 we provide a summary of the analytical chemistry and sensory approaches for assessing wine flavor. As noted previously, we have attempted to be as complete as possible, however, given the numerous publications in these areas, not all research can be covered (e.g., a Google Scholar search for the phrase "analysis of wine flavor" returns >6,600 publications from the years 2012-2013; the phrase "sensory analysis of wine flavor" returns >5,600 publications over the same period). Therefore, we have chosen to focus on selected recent applications to demonstrate the power and types of information that can be obtained with current analytical and sensory approaches. The reader is also referred to several reviews for more detailed discussions of selected topics (Francis and Newton

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Section: Sample Preservation and Preparationsupporting

confidence: 86%

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

Robinson

Boss

Solomon

et al. 2014

Am. J. Enol. Vitic.

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“…In the present study, the suppressing effect of polyphenols on fruitiness and floral aromas was found to be noteworthy. Since the extraction efficiency of red wine aroma compounds by HS-SPME strongly depends on their polarity, their affinity to the fibre-coated phases, the temperature and time on the equilibrium (De la Calle García et al, 1998;Baptista et al, 2001), it is probable that, in the results reported in this paper, interactions between phenol and volatile compounds were not significant enough to be measured by SPME fibre. The PDMS fibre used in this study is considered by many authors as the most suitable for adsorbing volatile compounds from wines and other alcoholic beverages (Kafkas et al, 2006).…”

Section: Effect Of Polyphenols On Aroma Perception Of Winementioning

confidence: 84%

Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine

Goldner

Lira

Baren

et al. 2016

SAJEV

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The aim of this study was to explore the effect of two ranges of polyphenols naturally present in Malbec wine, high concentrations (4.5-7.2 g/L) and low (1.4-3.2 g/L), on the perception of aroma. Samples with a maximum ethanol level of 13.5% were taken from the fermentation tanks before the clarification and filtration process. A Quantitative Descriptive Analysis of wines was assessed by ten trained assessors, and HS-SPME-GC-MS and physicochemical analyses were performed. The intensities of fruity (P < 0.01), citrus (P < 0.01), strawberry (P < 0.05), cooked fruit (P < 0.01) and floral (P < 0.01) aromas decreased when the level of polyphenols increased. Neither volatile compounds nor physicochemical analyses were significant in the two groups of wines.

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“…In recent years, this methodology has been widely adopted in many fields including pharmaceutical, clinical, forensic, food, environmental, physicochemical and flavour, fragence and pheromone applications. This technique has been successfully applied in wine samples [4][5][6] to characterise a wide range of aroma compounds, including monoterpenes and C 13 norisoprenoids [7], esters [8], volatile and low volatile sulphides and disulphides [9][10][11], oak lactones in barrel aged wines [12], organochlorine insecticides in Portuguese red and white wines [13] and 3-alkyl-2-methoxypyrazines in Cabernet-Sauvignon and Merlot wines [14]. SPME has also been applied for the analysis of Portuguese muscatel wines [15], for the classification of Nebbiolo based wines from Piedmont [16] and for varietal characterisation of Madeira wines [7].…”

Section: Introductionmentioning

confidence: 99%

Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings

Câmara

Marques

Perestrelo

et al. 2007

Journal of Chromatography A

102

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A dynamic headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to ion trap mass spectrometry (GC-IT MS) method was developed and applied for the qualitative determination of the volatile compounds present in commercial whisky samples which alcoholic content was previously adjusted to 13% (v/v). Headspace SPME experimental conditions, such as fibre coating, extraction temperature and extraction time, were optimized in order to improve the extraction process. Five different SPME fibres were used in this study, namely, poly(dimethylsiloxane) (PDMS), poly(acrylate) (PA), Carboxen-poly(dimethylsiloxane) (CAR/PDMS), Carbowax-divinylbenzene (CW/DVB) and Carboxen-poly(dimethylsiloxane)-divinylbenzene (CAR/PDMS/DVB). The best results were obtained using a 75 m CAR/PDMS fibre during headspace extraction at 40 • C with stirring at 750 rpm for 60 min, after saturating the samples with salt. The optimised methodology was then applied to investigate the volatile composition profile of three Scotch whisky samples-Black Label, Ballantines and Highland Clan. Approximately seventy volatile compounds were identified in the these samples, pertaining at several chemical groups, mainly fatty acids ethyl esters, higher alcohols, fatty acids, carbonyl compounds, monoterpenols, C 13 norisoprenoids and some volatile phenols. The ethyl esters form an essential group of aroma components in whisky, to which they confer a pleasant aroma, with "fruity" odours. Qualitatively, the isoamyl acetate, with "banana" aroma, was the most interesting. Quantitatively, significant components are ethyl esters of caprilic, capric and lauric acids. The highest concentration of fatty acids, were observed for caprilic and capric acids. From the higher alcohols the fusel oils (3-methylbutan-1-ol and 2.phenyletanol) are the most important ones.

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Analysis of Wine Bouquet Components Using Headspace Solid-Phase Microextraction-Capillary Gas Chromatography

Cited by 8 publications

References 0 publications

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine

Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings

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