A robust method for quantification of volatile compounds within and between vintages using headspace-solid-phase micro-extraction coupled with GC–MS – Application on Semillon wines

Rebière, Laure; Clark, Andrew C.; Schmidtke, Leigh; Prenzler, Paul D.; Scollary, Geoffrey R.

doi:10.1016/j.aca.2009.10.029

Cited by 57 publications

(40 citation statements)

References 32 publications

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“…Only isoamyl alcohol and 1-octanol demonstrated OAVs > 1. Isoamyl alcohol is also an important compound in some China liquors (Xiao et al, 2014) and grape wine (Rebière, Clark, Schmidtke, Prenzler, & Scollary, 2010) which has a whiskey, malt and burned aroma. Furthermore, phenethyl alcohol and a-terpineol are widespread components in wine with a floral odor.…”

Section: Volatile Compounds In Gingko Winementioning

confidence: 99%

Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine

et al. 2015

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Section: Volatile Compounds In Gingko Winementioning

confidence: 99%

Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine

et al. 2015

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“…For the alcohol, only benzyl alcohol demonstrated OAV >1. Benzyl alcohol is an important compound in some China liquors [40] and grape wine, [41] which has a floral and rose aroma. The OAVs of benzyl alcohol ranging from 37.23 to 86.48, decreased in oak matrix samples especially in AG4.…”

Section: Effect Of Oak Matrix Treatment On Volatiles Profile Of Goji mentioning

confidence: 99%

Volatiles and antioxidant activity of fermented Goji (LyciumChinese) wine: Effect of different oak matrix (barrel, shavings and chips)

Niu

Huang

Yao

et al. 2017

International Journal of Food Properties

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The effect of oak matrix (medium toast barrel, medium toast shavings, nontoast chips, light toast chips, medium toast chips, and heavy toast chips) on the volatiles and antioxidant activity in Goji wine, a novel functional but aroma lackluster wine, were investigated. Results showed that the oak matrix used for Goji wine during aging improved its volatile profile and enhanced its antioxidant activity, depending on the toast degree and particularly the type of oak matrix. With regard to the volatiles of Goji wine, the oak shavings sample was the most efficient for the esters formation and the release of oak-related compounds. The analysis of odour activity values of volatiles in Goji wine also showed that the flavour of woody, vanilla, and clove was the highest in the oak shavings sample, which were related to the compounds such as cis-and trans-whisky lactone, vanillin, eugenol, isoeugenol, and 4-vinylguaiacol. According to the sensory analysis, the oak shavings samples had the highest score in olfactory and gustative. In addition, results of the effect of oak matrix on antioxidant activity of Goji wine indicated that Goji wine treated with oak shavings exhibited the highest antioxidant activity thanks to the high content of phenols (5.47 g/L GAE) and flavonoids (0.36 g/L). ARTICLE HISTORY

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“…Four internal standards were added (methyl isobutyl ketone, n-dodecane, 4-methyl-2-pentanol, ethyl nonanoate) and the extraction was performed with a DVB/CAR/PDMS (50/30 µm) fiber. The method provided high recoveries for the different classes of analytes by allowing quantification of twenty-one compounds [102].…”

Section: Spme-gc/ms Of Grape and Wine Volatile Compoundsmentioning

confidence: 99%

Solid Phase Extraction and Solid Phase Microextraction in grape and wine volatile compounds analysis

Panighel¹,

Flamini²

2015

Sample Preparation

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A robust method for quantification of volatile compounds within and between vintages using headspace-solid-phase micro-extraction coupled with GC–MS – Application on Semillon wines

Cited by 57 publications

References 32 publications

Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine

Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine

Volatiles and antioxidant activity of fermented Goji (LyciumChinese) wine: Effect of different oak matrix (barrel, shavings and chips)

Solid Phase Extraction and Solid Phase Microextraction in grape and wine volatile compounds analysis

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