Document details

Headspace solid phase microextraction (spme) analysis of flavor compounds in wi...

Author(s): Rocha, Sílvia cv logo 1 ; Martins, Vitor Manuel Ramalheira cv logo 2 ; Barros, António cv logo 3 ; Delgadillo, Ivonne cv logo 4 ; Coimbra, Manuel A. cv logo 5

Date: 2001

Persistent ID: http://hdl.handle.net/10198/4372

Origin: Biblioteca Digital do IPB

Subject(s): SPME; Flavor compounds


Description
The application of headspace solid phase microextraction (SPME) for flavor analysis has been studied. Headspace SPME sampling was tested for nine common wine flavor compounds in 10% (v/v) aqueous ethanol: linalool, nerol, geraniol, 3-methyl-1-butanol, hexanol, 2-phenylethanol, ethyl hexanoate, ethyl octanoate, and ethyl decanoate. The chemical groups (monoterpenoids, aliphatic and aromatic alcohols, and esters) showed specific behavior in SPME analysis. SPME sampling parameters were optimized for these components. Relative response factors (RRFs), which establish the relationship between the concentration of the compound in the matrix liquid solution and the GC peak area, were estimated for all compounds. Log10(RRF) varied from 0 (3-methyl-1-butanol) to 3 (ethyl decanoate), according to their molecular weight. Quantification by SPME was shown to be highly dependent on the matrix composition; the compounds with higher RRF were the less affected. As a consequence, the data obtained with this methodology should be used taking into consideration these limitations, as shown in the analysis of four monovarietal Bairrada white wines (Arinto, Bical, Cerceal, and Maria Gomes).
Document Type Article
Language English
delicious logo  facebook logo  linkedin logo  twitter logo 
degois logo
mendeley logo

Related documents


    Financiadores do RCAAP

Fundação para a Ciência e a Tecnologia Universidade do Minho   Governo Português Ministério da Educação e Ciência PO Sociedade do Conhecimento (POSC) Portal oficial da União Europeia