Optimisation of headspace solid-phase microextraction for the analysis of volatile phenols in wine

Mejías, Remedios Castro; Marín, Ramón Natera; Moreno, M D; Barroso, Carmelo Garcı́a

doi:10.1016/s0021-9673(03)00541-7

Cited by 101 publications

(16 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…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.

View full text Add to dashboard Cite

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

show abstract

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.

View full text Add to dashboard Cite

show abstract

“…SPME is a modern alternative to traditional sample preparation technology because of its ease of operation and solvent‐free nature. It is suitable for compounds with good volatility and has been widely used for extraction of volatiles from various wines (Burin, Marchand, Revel, & Bordignon‐Luiz, ; Castro Mejı́as, ; Fan & Qian, ). The main advantage of SPE is high selectivity and sensitivity.…”

Section: Introductionmentioning

confidence: 99%

Characterization of the volatile compounds of huangjiu using comprehensive two‐dimensional gas chromatography coupled to time of flight mass spectrometry (GC × GC‐TOFMS)

Zhou

Liu

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

The profile of volatile compounds in huangjiu was elucidated by comprehensive two‐dimensional gas chromatography coupled with time‐of‐flight mass spectrometry. The column combination was optimized and good separation and ordered chromatograms were achieved. An extracted ion trace method was established for the orderly separated categories to improve the identification accuracy. A total of 267 compounds were identified. Among them, 86 constituents were positively identified with authentic standards and other 181 components were tentatively identified. Esters were the most abundant class and ketones, alcohols, aldehydes, and acids occupied significant proportion in number. The extraction efficiency of liquid–liquid extraction and head space solid‐phase microextraction (HS‐SPME) on specific compounds was compared and HS‐SPME showed remarkable sensitive to most classes except furanones and lactones. Furthermore, some compounds that might have important contribution to huangjiu aroma were highlighted. This study could enrich our knowledge on huangjiu constituents and aroma. Practical applications The method present in this research is suitable to characterize the volatile constituents of huangjiu, and could also be used for component characterization of similar complex samples such as fermented alcoholic beverages and foods. Furthermore, the extraction efficiency of headspace solid‐phase microextraction and liquid–liquid extraction on specific compounds were compared. HS‐SPME showed remarkable sensitive to most classes except furanones and lactones. Liquid–liquid extraction could effectively make up the shortcoming of HS‐SPME. This could help us to choose suitable extraction methods for analysis of specific compounds in alcoholic beverages. Several important aroma compounds, such as linalool, nerolidol, geranyl acetone, 2‐pentyl‐furan, and methanethiol were quantified and their contribution to huangjiu aroma were studied. This offers theoretical and technological basis for flavor regulation and control of huangjiu.

show abstract

“…In addition, liquid–liquid extractions frequently require heating the sample, which can result in component degradation and artifact formation. Headspace analysis (both static and dynamic) has been widely used for the analysis of grape and wine volatiles [ 13 , 14 ]. However, static headspace analysis often suffers from poor sensitivity for trace volatiles and dynamic headspace analysis suffers from interferences from water and ethanol [ 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

Volatile Compounds of Young Wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay Varieties Grown in the Loess Plateau Region of China

2010

View full text Add to dashboard Cite

In order to elucidate the aroma components of wine produced in the Loess Plateau region of China, volatile compounds of young wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay varieties grown in the new ecological region were investigated for the first time in this research. Among the volatile compounds analyzed by HS-SPME with GC-MS, a total of 45, 44 and 42 volatile compounds were identified and quantified in Cabernet Sauvignon, Cabernet Gernischet and Chardonnay wines, respectively. In the volatiles detected, alcohols formed the most abundant group in the aroma compounds of the three wines, followed by esters and fatty acids. According to their odor active values (OAVs), 18 volatile compounds were always present in the three wines at concentrations higher than their threshold values, but ethyl octanoate, ethyl hexanoate, and isoamyl acetate were found to jointly contribute to 92.9%, 93.3%, and 98.7%, of the global aroma of Cabernet Sauvignon, Cabernet Gernischet and Chardonnay wines, respectively. These odorants are associated with “fruity’’ and ‘‘ripe fruit’’ odor descriptors.

show abstract

Optimisation of headspace solid-phase microextraction for the analysis of volatile phenols in wine

Cited by 101 publications

References 24 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

Characterization of the volatile compounds of huangjiu using comprehensive two‐dimensional gas chromatography coupled to time of flight mass spectrometry (GC × GC‐TOFMS)

Volatile Compounds of Young Wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay Varieties Grown in the Loess Plateau Region of China

Contact Info

Product

Resources

About