Study of methods for the extraction of volatile compounds from fermented grape must

Abstract

The main objective of the present study was to analyze the volatile compounds extracted from fermented grape musts by two extraction methods in order to characterize the samples. The purge and trap system provided the necessary sensitivity for the analysis of low-boiling point compounds, such as acetaldehyde and ethyl acetate, and the liquid-liquid extraction method allowed for the analysis of a great number of medium to high boiling point volatile compounds, such as phenylethyl alcohol, hexanoic and octanoic acids, ethyl hexanoate and ethyl octanoate. Ethyl propionate and propyl acetate, extracted by the liquid-liquid method, characterized the sample of grape must fermented by Kloeckera apiculata. The sample of grape must fermented by Pichia membranaefaciens was characterized by 2-propanol and 2-hexanone, extracted by the purge and trap system and liquid-liquid method, respectively. These results show that the purge and trap/dynamic headspace system and liquid-liquid extraction method are complementary in the determination of the aroma profiles of fermented grape musts and characterization of the samples.

Starter Culture Selection for Making Chinese Sesame-Flavored Liquor Based on Microbial Metabolic Activity in Mixed-Culture Fermentation

“…This result shows that although some dominant species had little effect on producing flavor, they had some significant function in regulating the microbial community. For example, P. membranaefaciens was reported to produce pectin methylesterase and extracellular proteases (e.g., ␤-1,3-glucanase and chitinase) (30,31), which might be useful for influencing the microbial community structure and function. This interaction phenomenon has also been detected among several lactic acid bacteria.…”

Optimisation of solid-phase microextraction combined with gas chromatography–mass spectrometry based methodology to establish the global volatile signature in pulp and skin of Vitis vinifera L. grape varieties

“…Previously, several methodologies involving solvent extraction (pentane/diethyl ether, dichloromethane, ethyl acetate) [12], simultaneous distillation-extraction (SDE) [13] or concentration on solid-phase supports (solid-phase extraction-SPE) [14,15] followed by analysis using gas chromatography-mass spectrometry (GC-MS), have been widely proposed and used to establish the aroma profile of grapes and wines. Nevertheless, these conventional enrichment methodologies have some important drawbacks, such as their relatively low reproducibility, low selectivity, and loss of analytes during the concentration steps.…”

Forensic Characterization of Liquor Samples by Gas Chromatography-Mass Spectrometry (GC-MS) – A Review

“…As discussed above, several isolation and concentration methods developed for isolation and concentration of analytes include solvent extraction, headspace extraction, SPME and SBSE. With solvent extraction, all volatile compounds require solvent evaporation, which might result in loss or degradation of some of the components and formation of adducts originally absent in the sample [29].…”

“…After purging, the trap is heated and the trapped volatiles are released onto a GC column [27,28]. Using purge and trap extraction, Mamede and Pastore extracted 25 volatile components in the aroma of the Chardonnay and Pinot Noir fermented grape musts [29]. Static headspace and Purge and trap extraction was …”