Determination of Volatile Aroma Compounds of Blaufrankisch Wines Extracted by Solid-Phase Microextraction

Vas, G.; Gal, Laurent; Harangi, János; Dobó, András; Vékey, Károly

doi:10.1093/chromsci/36.10.505

Cited by 50 publications

(34 citation statements)

References 12 publications

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“…[13][14][15][16] Prior to the first extraction, the fibre was conditioned in the GC injector port at 250°C for 1 h according to the manufacturer's recommendation. Two different SPME techniques were used in the extraction of the volatile aroma compounds: HS-SPME and IM-SPME.…”

Section: Spme Analysis Of Volatile Compoundsmentioning

confidence: 99%

Identification of volatile aroma compounds of strawberry wine using solid-phase microextraction techniques coupled with gas chromatography–mass spectrometry

et al. 2005

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Aroma compounds of strawberry wine were trapped by both headspace (HS) and immersion (IM) solidphase microextraction (SPME). In the strawberry wine, esters were found to be the major compounds detected by both techniques. When using the HS-SPME technique, eight ester compounds (ethyl hexanoate, ethyl octanoate, octyl acetate, methyl decanoate, ethyl-9-decanoate, ethyl decanoate, ethyl cinnamate and ethyl dodecanoate), and (E)-nerolidol could be identified. Seven esters (amyl acetate, ethyl hexanoate, hexyl acetate, ethyl octanoate, ethyl-9-decenoate, ethyl decanoate and ethyl cinnamate) together with (E)-nerolidol, isoamyl alcohol, octanoic acid and decanoic acid were detected by IM-SPME.

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Section: Spme Analysis Of Volatile Compoundsmentioning

confidence: 99%

Identification of volatile aroma compounds of strawberry wine using solid-phase microextraction techniques coupled with gas chromatography–mass spectrometry

et al. 2005

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“…17,18 Several authors have applied SPME to the analysis of wine volatile compounds. [19][20][21] Da Porto et al 22 used this technique for analysing orange spirit flavour. Clementine mandarin is produced large amounts in the Cukurova region of the southern part of Turkey.…”

Section: Introductionmentioning

confidence: 99%

Volatile ﬂavour components of mandarin wine obtained from clementines (Citrus reticula Blanco) extracted by solid‐phase microextraction

Selli

Kürkçüoğlu

Kafkas

et al. 2004

Flavour & Fragrance J

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The volatile flavour constituents of mandarin wine obtained from clementine (Citrus reticula Blanco) were analysed by headspace solid-phase microextraction (HS-SPME) and immersion solid-phase microextraction (Im-SPME) coupled to GC-MS. A total of 19 volatiles, including eight esters, four higher alcohols, three monoterpenes and four furfural compounds, were identified in wine. The HS-SPME technique showed a higher sensitivity than Im-SPME. The major constituents found in wine volatiles using HS-SPME were ethyl octanoate, ethyl decanoate, isoamyl alcohol, ethyl hexanoate and isoamyl acetate, respectively.

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“…Therefore, the SPME is often used in combination with headspace [26,27,[34][35][36][37][38][39]. The most common fiber used is Polydimethylsiloxane (PDMS) [19,24,30,36,[40][41][42][43][44][45]. Polydimethylsiloxane (PDMS) fibers often provide the highest efficiency along with extracting the maximum number of compounds for volatile polar compounds [31].…”

Section: Solid Phase Microextraction (Spme)mentioning

confidence: 99%

Forensic Characterization of Liquor Samples by Gas Chromatography-Mass Spectrometry (GC-MS) – A Review

Yadav

Sharma

2017

AJFSFM

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In this review, various sample preparation techniques for GC-MS analysis of alcoholic beverages have been discussed along with its applications. GC-MS based analysis is less time consuming, more sensitive and more accurate. Therefore, it is important to develop more sensitive methods for the analysis of alcoholic beverages. In this review, an attempt has been made to summarize the work accomplished so far in the field of analysis and detection of alcoholic beverages. ‫با�ستخدام‬ ‫الكحولية‬ ‫للم�سروبات‬ ‫اجلنائي‬ ‫التو�سيف‬

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Determination of Volatile Aroma Compounds of Blaufrankisch Wines Extracted by Solid-Phase Microextraction

Cited by 50 publications

References 12 publications

Identification of volatile aroma compounds of strawberry wine using solid-phase microextraction techniques coupled with gas chromatography–mass spectrometry

Identification of volatile aroma compounds of strawberry wine using solid-phase microextraction techniques coupled with gas chromatography–mass spectrometry

Volatile ﬂavour components of mandarin wine obtained from clementines (Citrus reticula Blanco) extracted by solid‐phase microextraction

Forensic Characterization of Liquor Samples by Gas Chromatography-Mass Spectrometry (GC-MS) – A Review

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