Using headspace solid phase micro-extraction for analysis of aromatic compounds during alcoholic fermentation of red wine

Food Chemistry

Volumn 125, Issue 2, 2011, Pages 743-749

  Zhang, Mingxia ^a,b   Pan, Qiuhong ^a   Yan, Guoliang ^a   Duan, Changqing ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b HENAN INSTITUTE OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Alcoholic fermentation; Aromatic compounds; HS SPME; Quantitative determination

Indexed keywords

ALCOHOLIC FERMENTATION; CALIBRATION CURVES; FERMENTATION PROCESS; HEADSPACES; HS-SPME; MONOTERPENES; QUANTITATIVE DETERMINATIONS; RED WINE; SOLID-PHASE MICROEXTRACTION;

AROMATIC COMPOUNDS; ESTERS; ETHANOL; EXTRACTION; FERMENTATION; GAS CHROMATOGRAPHY; WINE;

AROMATIZATION;

ALCOHOL; AROMATIC COMPOUND; ESTER; TERPENE DERIVATIVE;

ABSORPTION; ARTICLE; CALIBRATION; FERMENTATION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; QUANTITATIVE ANALYSIS; RED WINE; SOLID PHASE MICROEXTRACTION;

EID: 78049417718     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.09.008     Document Type: Article

References (24)

1. Antalick G., Perello M.C., de Revel G. Development, validation and application of a specific method for the quantitative determination of wine esters by headspace-solid-phase microextraction-gas chromatography-mass spectrometry. Food Chemistry 2010, 121:1236-1245.
2. Begala M., Corda L., Podda G., Fedrigo M.A., Traldi P. Headspace solid-phase microextraction gas chromatography/mass spectrometry in the analysis of the aroma constituents of 'Cannonau of Jerzu' wine. Rapid Communications in Mass Spectrometry 2002, 16:1086-1091.
3. Bosch-Fustéa J., Riu-Aumatell M., Guadayol J.M., Caixach J., López-Tamames E., Buxaderas S. Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography-mass spectrometry (GC-MS) analysis. Food Chemistry 2007, 105:428-435.
4. Canuti V., Conversano M., Calzi M.L., Heymann H., Matthews M.A., 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 2009, 1216:3012-3022.
5. Conner J.M., Birkmyre L., Paterson A., Piggott J.R. Headspace concentrations of ethyl esters at different alcoholic strengths. Journal of the Science of Food and Agriculture 1998, 77:121-126.
6. de la Calle García D., Magnaghi S., Reichenbächer M., Danzer K. Systematic optimization of the analysis of wine bouquet components by solid-phase microextraction. Journal of High Resolution Chromatography 1996, 19:257-262.
7. Hayasaka Y., MaNamara K., Baldock G.A., Taylor R.L., Pollnitz A.P. Application of stir bar sorptive extraction for wine analysis. Analytical and Bioanalytical Chemistry 2003, 375:948-955.
8. Howard K.L., Mike J.H., Riesen R. Validation of a solid-phase microextraction method for headspace analysis of wine aroma components. American Journal of Enology and Viticulture 2005, 56:37-45.
9. Lee S.J., Rathbone D., Asimont S., Adden R., Ebeler S.E. Dynamic changes in ester formation during chardonnay juice fermentations with different yeast inoculation and initial Brix conditions. American Journal of Enology and Viticulture 2004, 55:346-353.
10. Mallouchos A., Komaitts M., Koutinas A., Kanellaki M. Investigation of volatiles evolution during the alcoholic fermentation of grape must using free and immobilized cells with the help of solid phase microextraction (SPME) headspace sampling. Journal of Agricultural and Food Chemistry 2002, 50:3840-3848.
11. Martí M.P., Mestres M., Sala C., Busto O., Guasch J. Solid-phase microextraction and gas chromatography olfactometry analysis of successively diluted samples. A new approach of the aroma extract dilution analysis applied to the characterization of wine aroma. Journal of Agricultural and Food Chemistry 2003, 51:7861-7865.
12. Matich A.J., Rowan D.D., Banks N.H. Solid phase microextraction for quantitative headspace sampling of apple volatiles. Analytical Chemistry 1996, 68:4114-4118.
13. Mauricio J.C., Moreno J., Zea L., Ortega J.M., Medina M. The Effects of grape must fermentation conditions on volatile alcohols and esters formed by Saccharomyces cerevisiae. Journal of the Science of Food and Agriculture 1997, 75:155-160.
14. Rapp A. Volatile flavour of wine: Correlation between instrumental analysis and sensory perception. Nahrung 1998, 6:351-363.
15. Rocha S., Ramalheira V., Barros A., Delgadillo I., 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 Agricultural and Food Chemistry 2001, 49:5142-5151.
16. Rodríguez-Bencomo J.J., Conde J.E., Rodríguez-Delgado M.A., García-Montelongo F., Pérez-Trujillo J.P. Determination of esters in dry and sweet white wines by headspace solid-phase microextraction and gas chromatography. Journal of Chromatography A 2002, 963:213-223.
17. Salinas R.M., Garijo J., Pardo F., Zalacain A., Alonso G.L. Color, polyphenol, and aroma compounds in Rosé wines after prefermentative maceration and enzymatic treatments. American Journal of Enology and Viticulture 2003, 54:195-202.
18. Vas G., Blechschmidt I., Kovacs T., Vekey K. Examination of aroma production kinetics of different commercial wine yeast in fermenting Muscat Ottonel wines with the help of SPME headspace sampling and fast GC analysis. Acta Alimentaria 1999, 28:133-140.
19. Vaudano E., Morunol E.G., di Stefano R. Modulation of geraniol metabolism during alcohol fermentation. Journal of the Institute of Brewing 2004, 110:213-218.
20. Vaz Freire L.M.T., Costa Freitas A.M., Relva A.M. Optimization of solid phase microextraction analysis of aroma compounds in a Portuguese Muscatel wine must. Journal of Microcolumn Separations 2001, 13:236-242.
21. Vianna E., Ebeler S.E. Monitoring ester formation in grape juice fermentations using solid phase microextraction coupled with gas chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry 2001, 49:589-595.
22. Whiton R.S., Zoecklein B.W. Optimization of headspace solid-phase microextraction for analysis of wine aroma compounds. American Journal of Enology and Viticulture 2000, 51:379-382.
23. Zhang M., QU W., Zhang H., Duan C. Effect of maceration enzymes on the formation of aroma compounds during Cabernet Sauvignon alcohol fermentation. AGRO Food Industry Hi-tech. 2007, 18:5-7.
24. Zhang M., Xu Q., Duan C., Qu W., Wu Y. Comparative study of aromatic compounds in young red wines from Cabernet Sauvignon, Cabernet Franc, and Cabernet Gernischet varieties in China. Journal of Food Science 2007, 72:248-252.