Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings
Autor(a) principal: | |
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Data de Publicação: | 2007 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.13/904 |
Resumo: | A dynamic headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to ion trap mass spectrometry (GC–ITMS) method was developed and applied for the qualitative determination of the volatile compounds present in commercial whisky samples which alcoholic content was previously adjusted to 13% (v/v). Headspace SPME experimental conditions, such as fibre coating, extraction temperature and extraction time, were optimized in order to improve the extraction process. Five different SPME fibres were used in this study, namely, poly(dimethylsiloxane)(PDMS),poly(acrylate)(PA),Carboxen-poly(dimethylsiloxane)(CAR/PDMS),Carbowax-divinylbenzene(CW/DVB)and Carboxen-poly(dimethylsiloxane)-divinylbenzene (CAR/PDMS/DVB). The best results were obtained using a 75 m CAR/PDMS fibre during headspace extraction at 40◦C with stirring at 750rpm for 60min, after saturating the samples with salt. The optimised methodology was then appliedtoinvestigatethevolatilecompositionprofileofthreeScotchwhiskysamples—BlackLabel,BallantinesandHighlandClan.Approximately seventy volatile compounds were identified in the these samples, pertaining at several chemical groups, mainly fatty acids ethyl esters, higher alcohols, fatty acids, carbonyl compounds, monoterpenols, C13 norisoprenoids and some volatile phenols. The ethyl esters form an essential group of aroma components in whisky, to which they confer a pleasant aroma, with “fruity” odours. Qualitatively, the isoamyl acetate, with “banana” aroma,wasthemostinteresting.Quantitatively,significantcomponentsareethylestersofcaprilic,capricandlauricacids.Thehighestconcentration of fatty acids, were observed for caprilic and capric acids. From the higher alcohols the fusel oils (3-methylbutan-1-ol and 2.phenyletanol) are the most important ones. |
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Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatingsWhisky analysisHeadspace solid phase microextraction (HS-SPME)Volatile compoundsGas chromatography–Mass spectrometry (GC–MS).Faculdade de Ciências Exatas e da EngenhariaA dynamic headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to ion trap mass spectrometry (GC–ITMS) method was developed and applied for the qualitative determination of the volatile compounds present in commercial whisky samples which alcoholic content was previously adjusted to 13% (v/v). Headspace SPME experimental conditions, such as fibre coating, extraction temperature and extraction time, were optimized in order to improve the extraction process. Five different SPME fibres were used in this study, namely, poly(dimethylsiloxane)(PDMS),poly(acrylate)(PA),Carboxen-poly(dimethylsiloxane)(CAR/PDMS),Carbowax-divinylbenzene(CW/DVB)and Carboxen-poly(dimethylsiloxane)-divinylbenzene (CAR/PDMS/DVB). The best results were obtained using a 75 m CAR/PDMS fibre during headspace extraction at 40◦C with stirring at 750rpm for 60min, after saturating the samples with salt. The optimised methodology was then appliedtoinvestigatethevolatilecompositionprofileofthreeScotchwhiskysamples—BlackLabel,BallantinesandHighlandClan.Approximately seventy volatile compounds were identified in the these samples, pertaining at several chemical groups, mainly fatty acids ethyl esters, higher alcohols, fatty acids, carbonyl compounds, monoterpenols, C13 norisoprenoids and some volatile phenols. The ethyl esters form an essential group of aroma components in whisky, to which they confer a pleasant aroma, with “fruity” odours. Qualitatively, the isoamyl acetate, with “banana” aroma,wasthemostinteresting.Quantitatively,significantcomponentsareethylestersofcaprilic,capricandlauricacids.Thehighestconcentration of fatty acids, were observed for caprilic and capric acids. From the higher alcohols the fusel oils (3-methylbutan-1-ol and 2.phenyletanol) are the most important ones.ElsevierDigitUMaCâmara, J. S.Marques, J. C.Perestrelo, Rosa Maria de SáRodrigues, F.Oliveira, L.Andrade, P.Caldeira, M.2015-11-25T10:59:40Z2007-05-01T00:00:00Z2007-05-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.13/904engCâmara, J. S., Marques, J. C., Perestrelo, R. M., Rodrigues, F., Oliveira, L., Andrade, P., & Caldeira, M. (2007). Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings. Journal of Chromatography a, 1150(1), 198-207.10.1016/j.chroma.2006.09.014info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2022-09-05T12:53:36Zoai:digituma.uma.pt:10400.13/904Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T15:03:37.383852Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings |
title |
Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings |
spellingShingle |
Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings Câmara, J. S. Whisky analysis Headspace solid phase microextraction (HS-SPME) Volatile compounds Gas chromatography–Mass spectrometry (GC–MS) . Faculdade de Ciências Exatas e da Engenharia |
title_short |
Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings |
title_full |
Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings |
title_fullStr |
Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings |
title_full_unstemmed |
Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings |
title_sort |
Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings |
author |
Câmara, J. S. |
author_facet |
Câmara, J. S. Marques, J. C. Perestrelo, Rosa Maria de Sá Rodrigues, F. Oliveira, L. Andrade, P. Caldeira, M. |
author_role |
author |
author2 |
Marques, J. C. Perestrelo, Rosa Maria de Sá Rodrigues, F. Oliveira, L. Andrade, P. Caldeira, M. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
DigitUMa |
dc.contributor.author.fl_str_mv |
Câmara, J. S. Marques, J. C. Perestrelo, Rosa Maria de Sá Rodrigues, F. Oliveira, L. Andrade, P. Caldeira, M. |
dc.subject.por.fl_str_mv |
Whisky analysis Headspace solid phase microextraction (HS-SPME) Volatile compounds Gas chromatography–Mass spectrometry (GC–MS) . Faculdade de Ciências Exatas e da Engenharia |
topic |
Whisky analysis Headspace solid phase microextraction (HS-SPME) Volatile compounds Gas chromatography–Mass spectrometry (GC–MS) . Faculdade de Ciências Exatas e da Engenharia |
description |
A dynamic headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to ion trap mass spectrometry (GC–ITMS) method was developed and applied for the qualitative determination of the volatile compounds present in commercial whisky samples which alcoholic content was previously adjusted to 13% (v/v). Headspace SPME experimental conditions, such as fibre coating, extraction temperature and extraction time, were optimized in order to improve the extraction process. Five different SPME fibres were used in this study, namely, poly(dimethylsiloxane)(PDMS),poly(acrylate)(PA),Carboxen-poly(dimethylsiloxane)(CAR/PDMS),Carbowax-divinylbenzene(CW/DVB)and Carboxen-poly(dimethylsiloxane)-divinylbenzene (CAR/PDMS/DVB). The best results were obtained using a 75 m CAR/PDMS fibre during headspace extraction at 40◦C with stirring at 750rpm for 60min, after saturating the samples with salt. The optimised methodology was then appliedtoinvestigatethevolatilecompositionprofileofthreeScotchwhiskysamples—BlackLabel,BallantinesandHighlandClan.Approximately seventy volatile compounds were identified in the these samples, pertaining at several chemical groups, mainly fatty acids ethyl esters, higher alcohols, fatty acids, carbonyl compounds, monoterpenols, C13 norisoprenoids and some volatile phenols. The ethyl esters form an essential group of aroma components in whisky, to which they confer a pleasant aroma, with “fruity” odours. Qualitatively, the isoamyl acetate, with “banana” aroma,wasthemostinteresting.Quantitatively,significantcomponentsareethylestersofcaprilic,capricandlauricacids.Thehighestconcentration of fatty acids, were observed for caprilic and capric acids. From the higher alcohols the fusel oils (3-methylbutan-1-ol and 2.phenyletanol) are the most important ones. |
publishDate |
2007 |
dc.date.none.fl_str_mv |
2007-05-01T00:00:00Z 2007-05-01T00:00:00Z 2015-11-25T10:59:40Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.13/904 |
url |
http://hdl.handle.net/10400.13/904 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Câmara, J. S., Marques, J. C., Perestrelo, R. M., Rodrigues, F., Oliveira, L., Andrade, P., & Caldeira, M. (2007). Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings. Journal of Chromatography a, 1150(1), 198-207. 10.1016/j.chroma.2006.09.014 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799129906047614976 |