Determination of volatile oak compounds in wine by headspace solid-phase microextraction and gas chromatography–mass spectrometry

Carrillo, José David; Garrido-López, Álvaro; Tena, Marı́a Teresa

doi:10.1016/j.chroma.2005.10.038

Cited by 65 publications

(42 citation statements)

References 29 publications

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“…The most representative compounds, which reflect the wood influence in wine aroma, are furfural derivates, such as furfural, 5-methylfurfural and furfuryl alcohol, phenolic aldehydes and ketones, such as vanillin and acetovanillone and a large variety of volatile phenols, such as guaiacol, 4-ethylphenol, 4-ethylguaiacol, 4-vinylphenol, 4-vinylguaiacol and eugenol and also phenolic acids (Tredoux et al, 2008;Weldergegis et al, 2011). The two oak lactones isomers, cis-and trans-β-methyl-γ-octalactone and γ-nonalactone are also present, especially if wood has been submitted to a previous seasoning or toasting process (Carrillo et al, 2006). Because they possess a very low sensory threshold, even in very low concentration, they strongly influence the final aroma.…”

Section: Chromatographic Methodsmentioning

confidence: 99%

Gas Chromatography in the Analysis of Compounds Released from Wood into Wine

Cabrita¹,

García²,

Martins³

et al. 2012

Advanced Gas Chromatography - Progress in Agricultural, Biomedical and Industrial Applications

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Section: Chromatographic Methodsmentioning

confidence: 99%

Gas Chromatography in the Analysis of Compounds Released from Wood into Wine

Cabrita¹,

García²,

Martins³

et al. 2012

Advanced Gas Chromatography - Progress in Agricultural, Biomedical and Industrial Applications

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“…A number of grape and wine profiling studies have used HS-SPME to better understand the role of various compounds in differentiating varieties, regions, and wine vintage (Marengo et al 2002, Câmara et al 2007, Setkova et al 2007b, Robinson et al 2011c, and the technique has been repeatedly documented as a sensitive, reproducible, automated method for preconcentration of wine volatiles prior to analysis (Howard et al 2005, Câmara et al 2006, Setkova et al 2007a. Various parameters are routinely optimized in the development of HS-SPME techniques for the analysis in wine of ethyl esters, acetates, acids, and alcohols (Siebert et al 2005), monoterpenes and norisoprenoids (Câmara et al 2006), methoxypyrazines (Hartmann et al 2002, Ryona et al 2009), thiols, sulfides, and disulfides (Mestres et al 1999a(Mestres et al , 1999b, and furfural derivatives, phenolic aldehydes, volatile phenols, and oak lactones (Carrillo et al 2006). Most methods described within the literature explore parameters such as fiber type, sample temperature, salt concentration, agitation speed, and extraction time as part of method development and optimization (Sala et al 2000, Rocha et al 2001, Silva Ferreira and Guedes de Pinho 2003, Howard et al 2005, Câmara et al 2006, Carrillo et al 2006, Setkova et al 2007a, Robinson et al 2011b).…”

Section: Sample Preservation and Preparationmentioning

confidence: 99%

“…Various parameters are routinely optimized in the development of HS-SPME techniques for the analysis in wine of ethyl esters, acetates, acids, and alcohols (Siebert et al 2005), monoterpenes and norisoprenoids (Câmara et al 2006), methoxypyrazines (Hartmann et al 2002, Ryona et al 2009), thiols, sulfides, and disulfides (Mestres et al 1999a(Mestres et al , 1999b, and furfural derivatives, phenolic aldehydes, volatile phenols, and oak lactones (Carrillo et al 2006). Most methods described within the literature explore parameters such as fiber type, sample temperature, salt concentration, agitation speed, and extraction time as part of method development and optimization (Sala et al 2000, Rocha et al 2001, Silva Ferreira and Guedes de Pinho 2003, Howard et al 2005, Câmara et al 2006, Carrillo et al 2006, Setkova et al 2007a, Robinson et al 2011b). This agrees with a recently published protocol for SPME method development (Risticevic et al 2010a).…”

Section: Sample Preservation and Preparationmentioning

confidence: 99%

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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“…[18][19][20] This technique is based on extrapolation to exhaustive extraction of an analyte from consecutive extraction of the same sample. However, the major drawback to applying this method for fish miso is the sample size.…”

Section: Effect Of Different Matrices On the Isolation Of Volatile Comentioning

confidence: 99%

SPME Technique for Analyzing Headspace Volatiles in FishMiso, a Japanese Fish Meat-Based Fermented Product

Giri

Osako

Ohshima

2010

Bioscience, Biotechnology, and Biochemistry

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The optimized conditions were evaluated for solidphase microextraction (SPME) to investigate the headspace volatiles in fish miso, a Japanese fish meat-based fermented product. The influence on the efficiency for microextraction of such parameters as the sample size, isolation time and temperature, sensitivity and selectivity of several SPME fibers of different liquid phases as well as several extraction techniques was evaluated. Suitable reproducibility and sensitivity of SPME were achieved by combining carbowax/divenylbenzene of 65 m thickness as the liquid phase of SPME, 3 g of fish miso, 40 C of isolation temperature and 40 min of isolation time. The headspace volatiles of fish miso prepared from spotted mackerel were analyzed under the optimized conditions. Although several volatiles contributed to fish miso, certain volatile esters might have played the greatest role in imparting the sweetfruity aroma to the product.Key words: fermented fish paste; solid phase microextraction (SPME); optimization; volatile compounds; calibrationThe increased variety of different value-added and novel products from foreign and domestic food manufacturers has bought a new challenge to food technologists to modify or invent new generic products that fulfill consumers' demand in Japan. One promising product is a fermented fish meat paste, so-called fish miso. Our previous investigations have revealed its nutritional and taste aspects.1,2) However, characterizing the volatiles and standardizing the volatile analysis for this newly developed flavor-rich food product have not previously been carried out. The volatiles are normally present at low concentrations of mgl À1 or less and should therefore be determined by such sensitive analytical techniques as gas chromatography (GC) with flame ionization detection (FID), mass spectrometry (MS) or olfactrometry (O).3) Several techniques requiring preconcentration are usually used, the most traditional and common technique being liquid-liquid extraction. 4)However, these methods are time-consuming, expensive and likely to introduce artifacts resulting from the sample preparation and solvent interaction steps. Moreover they cannot represent the total composition of volatile chemicals in equilibrium as found in the intact aroma. The sample preparation technique should preferably be fast, easy to use, inexpensive and compatible with a range of analytical instruments. Solid-phase microextraction (SPME) is a method that approaches these ideals and is applied to the analysis of various aroma and flavor compounds in a sample. The main advantages of SPME are its simplicity, speed, solventfreedom, high sensitivity, small sample volume, relatively low cost and simple automation.5) Many studies on the application of SPME have been reported for fermented products, including wine, 6) fermented pickled cucumber 7) and fermented vegetable kimchi.8) It has been used to determine a wide variety of volatile compounds in wine, for example esters and alcohols, 9) sulfur compounds, 10) and chlorophenols res...

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Determination of volatile oak compounds in wine by headspace solid-phase microextraction and gas chromatography–mass spectrometry

Cited by 65 publications

References 29 publications

Gas Chromatography in the Analysis of Compounds Released from Wood into Wine

Gas Chromatography in the Analysis of Compounds Released from Wood into Wine

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

SPME Technique for Analyzing Headspace Volatiles in FishMiso, a Japanese Fish Meat-Based Fermented Product

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