TY - JOUR
T1 - Analytical Method for Determination of Some Aroma Compounds on White Wines by Solid Phase Microextraction and Gas Chromatography
AU - Silva Ferreira, A. C.
AU - Guedes De Pinho, P.
PY - 2003
Y1 - 2003
N2 - A method for analyzing volatiles such as alcohols (1-octen-3-ol), aldehydes (trans-trans-2,4-decadienal, trans-2-nonenal), terpenols (linalool, terpineol, and oxides), and isoprenoids (β-damascenone, β-ionone, 1,1,6-trimethyl-1,2-dihydronaphtalen and vitispirane) on white wines using solid phase microextraction has been developed. The analytes were extracted directly from the headspace of a constant volume of wine using 7 different fibers coated with different stationary phases compared with a classic dichloromethane extract The best extraction efficiency was obtained with a divinylbenzene/Carboxen/polydimethylsiloxane, 50/30 μm. Sample volume, time, and temperature of the extraction were optimized and the matrix effect studied. The limits of quantification varied between 0.013 and 1.81 μg/L. The r-values for linearity studies varied between 0.9761 and 0.9999. Among the compounds measured, some are related to the aroma of young white wine, such as linalol, terpineol, β-damascenone, whereas others, for example, 1-octen-3-ol, trans-trans-2,4-decadienal, trans-2-nonenal, 1,1,6-trimethyl-1,2- dihydronaphtalene, and vitispirane, are related to evolution characteristic of white wines.
AB - A method for analyzing volatiles such as alcohols (1-octen-3-ol), aldehydes (trans-trans-2,4-decadienal, trans-2-nonenal), terpenols (linalool, terpineol, and oxides), and isoprenoids (β-damascenone, β-ionone, 1,1,6-trimethyl-1,2-dihydronaphtalen and vitispirane) on white wines using solid phase microextraction has been developed. The analytes were extracted directly from the headspace of a constant volume of wine using 7 different fibers coated with different stationary phases compared with a classic dichloromethane extract The best extraction efficiency was obtained with a divinylbenzene/Carboxen/polydimethylsiloxane, 50/30 μm. Sample volume, time, and temperature of the extraction were optimized and the matrix effect studied. The limits of quantification varied between 0.013 and 1.81 μg/L. The r-values for linearity studies varied between 0.9761 and 0.9999. Among the compounds measured, some are related to the aroma of young white wine, such as linalol, terpineol, β-damascenone, whereas others, for example, 1-octen-3-ol, trans-trans-2,4-decadienal, trans-2-nonenal, 1,1,6-trimethyl-1,2- dihydronaphtalene, and vitispirane, are related to evolution characteristic of white wines.
KW - Solid phase microextraction
KW - Volatile compounds
KW - White wines
UR - http://www.scopus.com/inward/record.url?scp=0346328173&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.2003.tb05811.x
DO - 10.1111/j.1365-2621.2003.tb05811.x
M3 - Article
AN - SCOPUS:0346328173
SN - 0022-1147
VL - 68
SP - 2817
EP - 2820
JO - Journal of Food Science
JF - Journal of Food Science
IS - 9
ER -