Analysis of volatile compounds of pineapple wine using solid-phase microextraction techniques

Food Chemistry

Volumn 122, Issue 4, 2010, Pages 1241-1246

  Pino, Jorge A ^a   Queris, Oscar ^a  

^a Instituto de Investigaciones para la Industria Alimenticia   (Cuba)

Author keywords

HS SPME; Pineapple; Volatile compounds; Wine

Indexed keywords

ACETIC ACID DERIVATIVE; ACETIC ACID ETHYL ESTER; ALCOHOL DERIVATIVE; BENZOIC ACID DERIVATIVE; DIMETICONE; ESTER DERIVATIVE; ETHYL 2 METHYLPROPANOATE; ETHYL OCTANOATE; ISOPENTYL ALCOHOL; OCTANOIC ACID DERIVATIVE; SODIUM CHLORIDE; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; CHEMICAL ANALYSIS; CONCENTRATION (PARAMETERS); MASS FRAGMENTOGRAPHY; PINEAPPLE; REPRODUCIBILITY; SOLID PHASE MICROEXTRACTION; TEMPERATURE; WINE;

ANANAS COMOSUS;

EID: 77951939513     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.033     Document Type: Article

References (28)

1. AOAC. Official methods of analysis of the association of official analytical chemists. 16th ed. (1997), AOAC International, Arlington, VA
2. Aznar M., López R., Cacho J.F., and Ferreira V. Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions. Journal of Agricultural and Food Chemistry 49 (2001) 2924-2929
3. Berger R., Drawert F., Kollmannsberger H., Nitz S., and Schraufstetter B. Novel volatile in pineapple fruit and their sensory properties. Journal of Agricultural and Food Chemistry 33 (1985) 232-235
4. Blanch G.P., Reglero G., and Herraiz M.J. Rapid extraction of wine aroma compounds using a new simultaneous distillation-solvent extraction device. Journal of Agricultural and Food Chemistry 43 (1996) 1251-1258
5. Canuti V., Conversano M., Calzi M.L., Heymann H., Matthews M.A., and Ebeler S.E. Headspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines. Journal of Chromatography A 1216 (2009) 3012-3022
6. Castro M., Natera R., Garcí M.V., and García C. Optimization of headspace solid-phase microextraction for the analysis of volatile phenols in wine. Journal of Chromatography A 995 (2003) 11-20
7. Ebeler S.E. Analytical chemistry: Unlocking the secrets of wine flavour. Food Review International 17 (2001) 45-64
8. Engel K.-H., Heidlar J., and Tressl R. The flavour of tropical fruits (banana, melon, pineapple). In: Morton I.D., and MacLeod A.J. (Eds). Food flavours. Part C. The flavours of fruits (1990), Elsevier, Amsterdam 195-219
9. Etievant P.X. Wine. In: Maarse H. (Ed). Volatile compounds in food and beverages (1991), Marcel Dekker, New York
10. Fariña L., Boido E., Carrau F., Versini G., and Dellacasa E. Terpene compounds as possible precursors of 1,8-cineole in red grapes and wines. Journal of Agricultural and Food Chemistry 53 (2005) 1633-1636
11. Fenaroli G. In: Furia E.T., and Bellanca N. (Eds). Fenaroli's handbook of flavor ingredients. 2nd ed. (1975), CRC Press, Cleveland
12. Ferreira V., Ortega L., Escudero A., and Cacho J. A comparative study of the ability of different solvents and adsorbents to extract aroma compounds from alcoholic beverages. Journal of Chromatography Sciences 38 (2000) 469-476
13. Kafkas E., Cabaroglu T., Selli S., Bozdoǧan A., Kürkçüoǧlu M., Paydaş S., et al. Identification of volatile aroma compounds of strawberry wine using solid-phase microextraction techniques coupled with gas chromatography-mass spectrometry. Flavour and Fragrance Journal 21 (2006) 68-71
14. Karasek P., Planeta J., Varadova E., Mikesova E., Golias J., Roth M., et al. Direct continuous supercritical fluid extraction as a method of wine analysis. Comparison with conventional indirect extraction and implications for wine variety identification. Journal of Chromatography A 1002 (2003) 13-23
15. Mestres M., Busto O., and Guasch J. Application of headspace solid-phase microextraction to the determination of sulphur compounds with low volatility in wines. Journal of Chromatography A 945 (2002) 211-219
16. Ortega M., González M.E., and Beltrán S. Aroma composition of wines studied by different extraction methods. Analytica Chimica Acta 458 (2002) 85-93
17. Pawliszyn J. Solid phase microextraction. Theory and practice (1997), Wiley-VCH, New York
18. Pino J., and Mesa J. Contribution of volatile compounds to mango (Mangifera indica L.) aroma. Flavour and Fragrance Journal 21 (2006) 214-221
19. Rapp A., and Mandery H. Wine aroma. Experientia 42 (1986) 873-884
20. Rocha S., Ramalheira V., Barros A., Delgadillo I., and Coimbra M.A. Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model. Journal of Agriculture and Food Chemistry 49 (2001) 5142-5151
21. Rodríguez J.J., Conde J.E., García F., and Pérez J.P. Determination of major compounds in sweet wines by headspace solid-phase microextraction and gas chromatography. Journal of Chromatography A 991 (2003) 13-22
22. Saénz C., and Cedrón T. Microextraction of volatile compounds from wine samples and their determination by GC-FID. The effects of salt and extraction solvents used. Chromatographia 51 (2000) 221-225
23. Selli S., Canbas A., Varlet V., Kelebek H., Prost C., and Serot T. Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck). Journal of Agricultural and Food Chemistry 56 (2008) 227-234
24. Selli S., Kürkçüoǧlu M., Kafkas E., Cabaroglu T., Demirci B., Başer K.H.C., et al. Volatile flavour components of mandarin wine obtained from clementines (Citrus reticulata Blanco) extracted by solid-phase microextraction. Flavour and Fragrance Journal 19 (2004) 413-416
25. Slinkard K., and Singleton V.L. Total phenol analysis: Automation and comparison with manual methods. American Journal of Enology and Viticulture 28 1 (1977) 49-55
26. Takeoka G., Buttery R.G., Flath R.A., Teranishi R., Wheeler E.L., Wieczorek R.L., et al. Volatile constituents of pineapple. In: Teranishi R., Buttery R.G., and Shahidi F. (Eds). Flavor chemistry: Trends and developments, ACS symposium series 388 (1989), ACS, Washington, DC 221-237
27. Tat L., Comuzzo P., Stolfo I., and Battistutta F. Optimization of wine headspace analysis by solid-phase microextraction capillary gas chromatography with mass spectrometric and flame ionization detection. Food Chemistry 93 (2005) 361-369
28. Wardencki W., Michulec M., and Curyło J. A review of theoretical and practical aspects of solid-phase microextraction in food analysis. International Journal of Food Science and Technology 39 (2004) 703-717