Quantitative determination of the odorants of young red wines from different grape varieties

Ferreira, Vicente; Cacho, Juan

doi:10.1002/1097-0010(20000901)80:11<1659::aid-jsfa693>3.0.co;2-6

Cited by 925 publications

(703 citation statements)

References 18 publications

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“…All alcoholic beverage samples were coded (Table 1) with a letter (WW representing white wine, B representing beer and SW representing Scotch whisky samples) and a number (1)(2)(3)(4)(5) representing different samples within the same alcoholic beverage.…”

Section: Beverage Samplesmentioning

confidence: 99%

“…Being a combination of taste and olfaction properties, these characteristics are the most important parameters responsible for the beverages character, quality and hence for consumer acceptance. Their volatile fraction can be composed by over than 800 different compounds [1,2] but only several tens of which can be odour-active [3] and must be considered for differentiation purposes. These compounds belong to several chemical classes, including higher alcohols, ethyl esters, fatty acids, higer alcohol acetates, isoamyl esters, carbonyl compounds, sulphur compounds, furanic compounds, monoterpenols, C 13 -norisoprenoids and volatile phenols.…”

Section: Introductionmentioning

confidence: 99%

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Development of a dynamic headspace solid-phase microextraction procedure coupled to GC–qMSD for evaluation the chemical profile in alcoholic beverages

Rodrigues

Caldeira

Câmara

2008

Analytica Chimica Acta

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t r a c tIn the present study, a simple and sensitive methodology based on dynamic headspace solidphase microextraction (HS-SPME) followed by thermal desorption gas chromatography with quadrupole mass detection (GC-qMSD), was developed and optimized for the determination of volatile (VOCs) and semi-volatile (SVOCs) compounds from different alcoholic beverages:wine, beer and whisky. Key experimental factors influencing the equilibrium of the VOCs and SVOCs between the sample and the SPME fibre, as the type of fibre coating, extraction time and temperature, sample stirring and ionic strength, were optimized. The performance of five commercially available SPME fibres was evaluated and compared, namely polydimethyl- An objective comparison among different alcoholic beverages has been established in terms of qualitative and semi-quantitative differences on volatile and semi-volatile compounds. These compounds belong to several chemical families, including higher alcohols, ethyl esters, fatty acids, higher alcohol acetates, isoamyl esters, carbonyl compounds, furanic compounds, terpenoids, C13-norisoprenoids and volatile phenols. The optimized extraction conditions and GC-qMSD, lead to the successful identification of 44 compounds in white wines, 64 in beers and 104 in whiskys. Some of these compounds were found in all of the examined beverage samples.The main components of the HS-SPME found in white wines were ethyl octanoate (46.9%), ethyl decanoate (30.3%), ethyl 9-decenoate (10.7%), ethyl hexanoate (3.1%), and isoamyl octanoate (2.7%). As for beers, the major compounds were isoamyl alcohol (11.5%), ethyl octanoate (9.1%), isoamyl acetate (8.2%), 2-ethyl-1-hexanol (5.9%), and octanoic acid (5.5%).Ethyl decanoate (58.0%), ethyl octanoate (15.1%), ethyl dodecanoate (13.9%) followed by 3-methyl-1-butanol (1.8%) and isoamyl acetate (1.4%) were found to be the major VOCs in whisky samples.

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Section: Beverage Samplesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Development of a dynamic headspace solid-phase microextraction procedure coupled to GC–qMSD for evaluation the chemical profile in alcoholic beverages

Rodrigues

Caldeira

Câmara

2008

Analytica Chimica Acta

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“…The internal standard was 4-Methyl-2-pentanol. For quantification, 5-point calibration curves for each compound were prepared using the method described by Ferreira et al (2000). This was also used as a reference to determine the concentration range of standard solutions.…”

Section: Reagents and Standard Solutionsmentioning

confidence: 99%

Effect of Grapevine Age on the Aroma Compounds in ‘Beihong’ Wine

Zhan

et al. 2016

SAJEV

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The main aim of this study was to determine the influence of grapevine age (3, 6 and 12 years) on the aroma compounds in 'Beihong' wine. Aroma compounds in wine were analyzed by solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC/MS). Thirty-three (33) volatile compounds were identified and quantified. The majority of aroma compounds were esters (20) and the concentration of these totaled 90.63-92.82% (w/w) of the total aroma compounds; particularly, ethyl octanoate and ethyl decanoate. Through the descriptive analysis aroma profile for 'Beihong' wine, the highest aroma contribution was from the fruity and floral series. As the age of the grapevine increased, the concentrations of total volatiles and total odor activity values (OAVs) of the wines significantly increased (p < 0.001). This suggests that grapevine age could affect berry composition, enhance the content of wine aroma compounds and improve wine quality.

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“…The matrix was a 10% water/ethanol solution. c Ferreira et al [44]. The matrix was a 11 % water/ethanol solution containing 7 g L −1 of glycerol and 5 g L −1 of tartaric acid, with the pH adjusted to 3.4 with 1 M NaOH.…”

Section: Lle and Headspace Spme: Performance Characteristicsmentioning

confidence: 99%

“…In order to achieve a practical and reliable method for the analysis of volatiles in complex matrices such as whiskey samples, several extraction methods have been developed and used, including steam distillation, liquid-liquid microextraction [6][7][8], simultaneous distillation-solvent extraction [9], solid-phase extraction [6], supercritical fluid extraction [10], microwaves extraction [11] and ultrasound extraction [12], among others. Although offering specific advantages under certain circumstances, these analytical methods have some drawbacks such as the possibility of contamination with solvents, and later solvent concentration, generation of artifacts and the length of time analysis.…”

Section: Introductionmentioning

confidence: 99%

Comparison of two extraction methods for evaluation of volatile constituents patterns in commercial whiskeysElucidation of the main odour-active compounds

Caldeira

Rodrigues

Perestrelo

et al. 2007

Talanta

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An analytical procedure based on manual dynamic headspace solid-phase microextraction (HS-SPME) method and the conventional extraction method by liquid-liquid extraction (LLE), were compared for their effectiveness in the extraction and quantification of volatile compounds from commercial whiskey samples. Seven extraction solvents covering a wide range of polarities and two SPME fibres coatings, has been evaluated. The highest amounts extracted, were achieved using dichloromethane (CH 2 Cl 2 ) by LLE method (LLE CH 2 Cl 2 ) and using a CAR/PDMS fibre (SPME CAR/PDMS ) in HS-SPME. Each method was used to determine the responses of 25 analytes from whiskeys and calibration standards, in order to provide sensitivity comparisons between the two methods. Calibration curves were established in a synthetic whiskey and linear correlation coefficient (r) were greater than 0.9929 for LLE CH 2 Cl 2 and 0.9935 for SPME CAR/PDMS , for all target compounds. Recoveries greater than 80% were achieved. For most compounds, precision (expressed by relative standard deviation, R.S.D.) are very good, with R.S.D. values lower than 14.78% for HS-SPME method and than 19.42% for LLE method. The detection limits ranged from 0.13 to 19.03 g L −1 for SPME procedure and from 0.50 to 12.48 g L −1 for LLE.A tentative study to estimate the contribution of a specific compound to the aroma of a whiskey, on the basis of their odour activity values (OAV) was made. Ethyl octanoate followed by isoamyl acetate and isobutyl alcohol, were found the most potent odour-active compounds.

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Quantitative determination of the odorants of young red wines from different grape varieties

Cited by 925 publications

References 18 publications

Development of a dynamic headspace solid-phase microextraction procedure coupled to GC–qMSD for evaluation the chemical profile in alcoholic beverages

Development of a dynamic headspace solid-phase microextraction procedure coupled to GC–qMSD for evaluation the chemical profile in alcoholic beverages

Effect of Grapevine Age on the Aroma Compounds in ‘Beihong’ Wine

Comparison of two extraction methods for evaluation of volatile constituents patterns in commercial whiskeysElucidation of the main odour-active compounds

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