Characterization of the volatile profile of brazilian moscatel sparkling wines through solid phase microextraction and gas chromatography

• Autor(a) principal: Nicolli, Karine Primieri
• Data de Publicação: 2015
• Outros Autores: Welke, Juliane Elisa, Closs, Mayara, Caramão, Elina Bastos, Costa, Gustavo, Manfroi, Vitor, Zini, Claudia Alcaraz
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFRGS
• Texto Completo: http://hdl.handle.net/10183/132756
• topic: Vinho espumante; Microextração em fase sólida; Cromatografia gasosa; Aroma; Moscatel sparkling wine; Volatiles; Comprehensive two-dimensional gas chromatography; GC×GC/TOFMS; Aroma

Solid phase microextraction, one-dimensional gas chromatography (1D-GC) and comprehensive two-dimensional gas chromatography (GC×GC) with mass spectrometric detector have been used to characterize the volatile profile of Moscatel sparkling wines. Predominant classes were esters, acids, alcohols and terpenes. The efficiency of GC×GC was apparent due to the higher number of compounds positively and/or tentatively identified through this technique (two and a half times higher than with 1D-GC), as well as by the separation of co-eluted compounds in 1D-GC. Principal components analysis showed that the volatile profile of the majority of sparkling wines is similar. Only two samples differed from others and the compounds responsible for this behavior were nerol, menthol, linalool acetate, limonene and geraniol. Furthermore, a clear separation among sparkling wines done with two Moscato grape varieties (Bianco and Giallo) was observed in cluster analysis due to the higher chromatographic area of terpenes and norisoprenoids verified in Giallo samples.