Solid Phase Extraction and Solid Phase Microextraction in grape and wine volatile compounds analysis

Panighel, Annarita; Flamini, Riccardo

doi:10.1515/sampre-2015-0002

Cited by 2 publications

(3 citation statements)

References 66 publications

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“…Although many detectors have been used to identify and quantify aroma compounds from wine, MS is the most widely used [12]. A review and summary of many experimental parameters are available elsewhere [12,13].…”

Section: Introductionmentioning

confidence: 99%

Development of an Automated Method for Selected Aromas of Red Wines from Cold-Hardy Grapes Using Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry

et al. 2017

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The aroma profile of red wine is complex and research focusing on aroma compounds and their links to viticultural and enological practices is needed. Current research is limited to wines made from cold-hardy cultivars (interspecific hybrids of vinifera and native N. American grapes). The objective of this research was to develop a fully automated solid phase microextraction (SPME) method, using tandem gas chromatography-mass spectrometry (GC-MS)-olfactometry for the simultaneous chemical and sensory analysis of volatile/semi-volatile compounds and aroma in cold-hardy red wines. Specifically, the effects of SPME coating selection, extraction time, extraction temperature, incubation time, sample volume, desorption time, and salt addition were studied. The developed method was used to determine the aroma profiles of seven selected red wines originating from four different cold-hardy grape cultivars. Thirty-six aroma compounds were identified from Maréchal Foch, St. Croix, Frontenac, Vincent, and a Maréchal Foch/Frontenac blend. Among these 36 aroma compounds, isoamyl alcohol, ethyl caproate, benzeneethanol, ethyl decanoate, and ethyl caproate are the top five most abundant aroma compounds. Olfactometry helps to identify compounds not identified by MS. The presented method can be useful for grape growers and wine makers for the screening of aroma compounds in a wide variety of wines and can be used to balance desired wine aroma characteristics.

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Section: Introductionmentioning

confidence: 99%

Development of an Automated Method for Selected Aromas of Red Wines from Cold-Hardy Grapes Using Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry

et al. 2017

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“…Solid Phase Extraction (SPE) based on LiChrolut-EN is a fast and user friendly technique that has been widely utilized to isolate and concentrate volatile compounds in wine [ 10 ]. This technique concentrates and purifies the analytes by adsorbing the compounds onto the resin bed and recovering them using a small volume of suitable solvents [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

“…Solid Phase Microextraction (SPME) and Stir Bar Sorptive Extraction (SBSE) techniques based on polydimethylsiloxane (PDMS) as the absorbent for nonpolar and intermediate polar compounds are of high selectivity and only require a small amount of sample. They are rapid and easy to perform techniques, and their use has been increasing for the analysis of different types of volatile compounds in wine [ 9 , 10 , 11 , 12 ]. Compared to SPME, SBSE is far more sensitive since its stir bar has much more sorbent volume to extract and concentrate analytes from a larger sample volume [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies

et al. 2017

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The key aroma compounds and the organoleptic quality of two Chinese Syrah wines from the Yunnan Shangri-La region and Ningxia Helan mountain region were characterized. The most important eighty aroma-active compounds were identified by Gas Chromatography-Olfactometry. In both Syrah samples, ethyl 2-methylpropanoate, ethyl 3-methylbutanoate, 3-methylbutyl acetate, 2- and 3-methyl-1-butanol, ethyl hexanoate, ethyl octanoate, 2-phenethyl acetate, methional, 3-methylbutanoic acid, hexanoic acid, octanoic acid, β-damascenone, guaiacol, 2-phenylethanol, trans-whiskylactone, 4-ethylguaiacol, eugenol, 4-ethylphenol, and sotolon were detected to have the highest odor intensities. In the chemical analysis, 72 compounds were quantitated by Stir Bar Sorptive Extraction combined with Gas Chromatography Mass Spectrometry. Based on the Odor Activity Value (OAV), the aromas were reconstituted by combining aroma compounds in the synthetic wine, and sensory descriptive analysis was used to verify the chemical data. Fatty acid ethyl esters, acetate esters, and β-damascenone were found with higher OAVs in the more fruity-smelling sample of Helan Mountain rather than Shangri-La.

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Solid Phase Extraction and Solid Phase Microextraction in grape and wine volatile compounds analysis

Abstract: Volatile compounds determine the organoleptic characteristics of grapes and wines. The main grape aroma compounds are monoterpenols and volatile benzene compounds. Aroma precursors, such as glycoside compounds and C

Cited by 2 publications

References 66 publications

Development of an Automated Method for Selected Aromas of Red Wines from Cold-Hardy Grapes Using Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry

Development of an Automated Method for Selected Aromas of Red Wines from Cold-Hardy Grapes Using Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry

Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies

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