Producing headspace extracts for the gas chromatography–olfactometric evaluation of wine aroma

San‐Juan, Felipe; Pet'ka, Ján; Cacho, Juan; Ferreira, Vicente; Escudero, Ana

doi:10.1016/j.foodchem.2010.03.129

Cited by 56 publications

(49 citation statements)

References 19 publications

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“…In order to check this aspect, 4 wine samples showing markedly differences in Ln ˇ were selected out of the set of the 20 studied. Then 80-mL volumes of these samples were set in a purge and trap extractor specifically designed to mimic the process of orthonasal olfaction [37,38]. In the system the headspace of the unstirred wine is diluted and dragged by a large flow of nitrogen (500 mL min −1 ) and further trapped in a sorbent.…”

Section: Meaning and Implications Of ˇ And Of Its Variabilitymentioning

confidence: 99%

Multiple automated headspace in-tube extraction for the accurate analysis of relevant wine aroma compounds and for the estimation of their relative liquid–gas transfer rates

Zapata

López

Herrero

2012

Journal of Chromatography A

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Section: Meaning and Implications Of ˇ And Of Its Variabilitymentioning

confidence: 99%

Multiple automated headspace in-tube extraction for the accurate analysis of relevant wine aroma compounds and for the estimation of their relative liquid–gas transfer rates

Zapata

López

Herrero

2012

Journal of Chromatography A

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“…In this context, the general guidelines proposed by Molyneux and Schieberle (2007) should be carefully fulfilled. An additional precaution just to avoid working unnecessarily in the identification of irrelevant aroma molecules is to rely on a dynamic headspace-trapping system for the preparation of extracts (Campo et al 2005;San Juan et al 2010), instead of extracts obtained by direct liquid-liquid or solid-liquid extraction. These extracts can be more concentrated, but they present two major problems.…”

Section: Wine Aroma Compounds Detected By Gas Chromatography-olfactommentioning

confidence: 99%

“…For such a task, Table 14.2 can be of help since it only contains the odorants most likely found in the GC-O analysis of headspaces techniques obtained with the techniques described elsewhere (Campo et al 2005;San Juan et al 2010). The table has been adapted from previous studies (Campo et al 2005;Petka et al 2006;Gomez-Miguez et al 2007;Campo et al 2008;Cullere et al 2008; …”

Section: Wine Aroma Compounds Detected By Gas Chromatography-olfactommentioning

confidence: 99%

Functional (Nonavor) Properties of Flavor Compounds

2011

Food Flavors

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GENERAL CONSIDERATIONSWines are highly valued beverages produced from grape juice, being grapes quite complex fruits from the chemical point of view. During wine production, a series of physical, chemical, and biochemical processes take place, many of them having a deep influence on the final wine chemical composition. Different enzymatic, oxidative, hydrolytic, and chemical-dissolution processes predominate before fermentation. During fermentation, major changes are due to the metabolism of yeast that secretes to the medium large amounts of secondary metabolites, many of which have relevant sensory properties. After the alcoholic fermentation, biological changes are slower yet very important, since dead yeast cells still display enzymatic activities and lactic bacteria are active. Later on, changes still are slower, but very relevant from the sensory point of view. In this last step of aging, most changes are mainly of chemical nature: acid hydrolytic processes, chemical rearrangements, oxidations, reductions, polymerizations, adduct formation, or extractions from wood, to name some of the most relevant. This large series of processes, consequence of the different technological options, introduce a huge chemical complexity and also can introduce a relatively large chemical diversity. The chemical complexity manifests not only on the large number of different molecules present in the medium, but on the complex and for the most unknown interactions that these molecules can exert between them. Similarly, the chemical diversity will manifest on the relatively large ranges at which some compounds will be found, depending on the wine type, origin, age, or wine making method.When it comes to flavor, wine flavor is a complex percept that can be divided into two major items: wine (orthonasal) aroma and wine (in mouth) flavor. The first one is obviously majorly caused by aroma-active volatile molecules, although major compounds in the matrix play an important but not well-understood role on the release of CONTENTS

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“…While many extraction methods have been employed in order to produce an aroma extract [19]–[21], the creation of a representative aroma can be very difficult for complex matrices [20], [22], and the sensory representativeness of this extract is not always evaluated. Here, the aroma of the SPME extracts of lavender corresponded closely to the original product (Table 1).…”

Section: Resultsmentioning

confidence: 99%

Perceptual Characterization and Analysis of Aroma Mixtures Using Gas Chromatography Recomposition-Olfactometry

2012

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This paper describes the design of a new instrumental technique, Gas Chromatography Recomposition-Olfactometry (GC-R), that adapts the reconstitution technique used in flavor chemistry studies by extracting volatiles from a sample by headspace solid-phase microextraction (SPME), separating the extract on a capillary GC column, and recombining individual compounds selectively as they elute off of the column into a mixture for sensory analysis (Figure 1). Using the chromatogram of a mixture as a map, the GC-R instrument allows the operator to “cut apart" and recombine the components of the mixture at will, selecting compounds, peaks, or sections based on retention time to include or exclude in a reconstitution for sensory analysis. Selective recombination is accomplished with the installation of a Deans Switch directly in-line with the column, which directs compounds either to waste or to a cryotrap at the operator's discretion. This enables the creation of, for example, aroma reconstitutions incorporating all of the volatiles in a sample, including instrumentally undetectable compounds as well those present at concentrations below sensory thresholds, thus correcting for the “reconstitution discrepancy" sometimes noted in flavor chemistry studies. Using only flowering lavender (Lavandula angustifola ‘Hidcote Blue’) as a source for volatiles, we used the instrument to build mixtures of subsets of lavender volatiles in-instrument and characterized their aroma qualities with a sensory panel. We showed evidence of additive, masking, and synergistic effects in these mixtures and of “lavender' aroma character as an emergent property of specific mixtures. This was accomplished without the need for chemical standards, reductive aroma models, or calculation of Odor Activity Values, and is broadly applicable to any aroma or flavor.

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Producing headspace extracts for the gas chromatography–olfactometric evaluation of wine aroma

Cited by 56 publications

References 19 publications

Multiple automated headspace in-tube extraction for the accurate analysis of relevant wine aroma compounds and for the estimation of their relative liquid–gas transfer rates

Multiple automated headspace in-tube extraction for the accurate analysis of relevant wine aroma compounds and for the estimation of their relative liquid–gas transfer rates

Functional (Nonavor) Properties of Flavor Compounds

Perceptual Characterization and Analysis of Aroma Mixtures Using Gas Chromatography Recomposition-Olfactometry

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Producing headspace extracts for the gas chromatography–olfactometric evaluation of wine aroma

Cited by 56 publications

References 19 publications

Multiple automated headspace in-tube extraction for the accurate analysis of relevant wine aroma compounds and for the estimation of their relative liquid–gas transfer rates

Multiple automated headspace in-tube extraction for the accurate analysis of relevant wine aroma compounds and for the estimation of their relative liquid–gas transfer rates

Functional (Nonavor) Properties of Flavor Compounds

Perceptual Characterization and Analysis of Aroma Mixtures Using Gas Chromatography Recomposition-Olfactometry

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Product

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Functional (Nonavor) Properties of Flavor Compounds