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
Autor(a) principal: | |
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Data de Publicação: | 2001 |
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/10198/4372 |
Resumo: | 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). |
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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 modelSPMEFlavor compoundsThe 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).American Chemical SocietyBiblioteca Digital do IPBRocha, SílviaMartins, Vitor Manuel RamalheiraBarros, António S.Delgadillo, IvonneCoimbra, Manuel A.2011-05-18T15:21:43Z20012001-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/4372engRocha, Sílvia; Ramalheira, Vitor; Barros, António; Delgadillo, Ivonne; Coimbra, Manuel A. (2001). 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. ISSN 0021-8561. 49:11, p. 5142-51510021-856110.1021/jf010566minfo: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:RCAAP2023-11-21T10:11:01Zoai:bibliotecadigital.ipb.pt:10198/4372Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T22:56:55.295960Repositório 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 |
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 |
title |
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 |
spellingShingle |
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 Rocha, Sílvia SPME Flavor compounds |
title_short |
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 |
title_full |
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 |
title_fullStr |
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 |
title_full_unstemmed |
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 |
title_sort |
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 |
author |
Rocha, Sílvia |
author_facet |
Rocha, Sílvia Martins, Vitor Manuel Ramalheira Barros, António S. Delgadillo, Ivonne Coimbra, Manuel A. |
author_role |
author |
author2 |
Martins, Vitor Manuel Ramalheira Barros, António S. Delgadillo, Ivonne Coimbra, Manuel A. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Rocha, Sílvia Martins, Vitor Manuel Ramalheira Barros, António S. Delgadillo, Ivonne Coimbra, Manuel A. |
dc.subject.por.fl_str_mv |
SPME Flavor compounds |
topic |
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). |
publishDate |
2001 |
dc.date.none.fl_str_mv |
2001 2001-01-01T00:00:00Z 2011-05-18T15:21:43Z |
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/10198/4372 |
url |
http://hdl.handle.net/10198/4372 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Rocha, Sílvia; Ramalheira, Vitor; Barros, António; Delgadillo, Ivonne; Coimbra, Manuel A. (2001). 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. ISSN 0021-8561. 49:11, p. 5142-5151 0021-8561 10.1021/jf010566m |
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 |
American Chemical Society |
publisher.none.fl_str_mv |
American Chemical Society |
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 |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
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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1817554162473238528 |