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

Detalhes bibliográficos
Autor(a) principal: Rocha, Sílvia
Data de Publicação: 2001
Outros Autores: Martins, Vitor Manuel Ramalheira, Barros, António S., Delgadillo, Ivonne, Coimbra, Manuel A.
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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spelling 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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