Analysis of brandy aroma by solid-phase microextraction and liquid-liquid extraction

Ebeler, Susan E.; Terrien, M. B.; Butzke, Christian E.

doi:10.1002/(sici)1097-0010(200004)80:5<625::aid-jsfa584>3.0.co;2-5

Cited by 93 publications

(58 citation statements)

References 16 publications

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“…Compared to traditional techniques this new technique offers many advantages such as high sensitivity and reproducibility, does not require solvent and combines extraction and pre-concentration in a single step without pre-treatment of samples. Moreover it is fast, inexpensive, requires low sample volumes and can be easily automated [23][24][25][26]. This technique has been successfully been used in wine samples [27][28][29] to characterise a wide range of aroma compounds, including monoterpenes and C 13 norisoprenoids [30], esters [31], volatile and low volatile sulphides and disulphides [32][33][34], oak lactones in barrel aged wines [35], organochlorine insecticides in Portuguese red and white wines [36] and 3-alkyl-2-methoxypyrazines in CabernetSauvignon and Merlot wines [37].…”

Section: Introductionmentioning

confidence: 99%

Development of headspace solid-phase microextraction-gas chromatography–mass spectrometry methodology for analysis of terpenoids in Madeira wines

Câmara

Alves

Marques

2006

Analytica Chimica Acta

122

103

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A dynamic headspace solid-phase microextraction methodology was developed for analysis of varietal aroma compounds in must and Madeira wine samples, a spirit wine with an ethanol content of 18% (v/v). The factors with influence in the headspace solid-phase microextraction efficiency such as: fibre coating, extraction time and temperature, pH, ionic strength, ethanol content, desorption time and temperature, were optimised and the method validated. The best results were obtained for a 85 m polyacrylate fibre, with a 60 min headspace for must and 120 min for wine samples, in a 2.4 ml sample at 40 • C with 30% of NaCl. The extract is injected in the splitless mode in a GC-MS Varian system, Saturn III, and separated on a Stabilwax capillary column. The linear dynamic range of the method covers the normal range of occurrence of analytes in wine with typical r 2 between 0.985 (␤-ionone) and 0.998 (linalool) for musts and between 0.980 (␣-terpineol) and 0.999 (linalool) for must and wine samples, respectively. For must samples the reproducibility ranges from 2.5% (citronellol) to 14.4% (nerolidol) (as R.S.D.), and from 4.8% (citronellol) to 14.2% (nerolidol) for wine samples. The analysis of spiked samples has shown that matrix effects do not significantly affect method performance. Limits of detection obtained are in low g l −1 range for all compounds analysed in this study.

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Section: Introductionmentioning

confidence: 99%

Development of headspace solid-phase microextraction-gas chromatography–mass spectrometry methodology for analysis of terpenoids in Madeira wines

Câmara

Alves

Marques

2006

Analytica Chimica Acta

122

103

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“…Ethyl alcohol is one of the major raki constituents that can compete with the other volatiles during the SPME technique. An increase in the ethanol content decreases the extraction efficiency 3,8 . Therefore, the raki samples were diluted with water before the extraction procedure in agreement with Jurado et al 5 Table I.…”

Section: Resultsmentioning

confidence: 99%

Differentiation of Turkish Rakies through Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Analysis

Yılmaztekin

Cabaroğlu

Günata

2011

Journal of the Institute of Brewing

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Composition of flavour compounds from several commercial raki samples was determined through headspace solid‐phase microextraction (HS‐SPME) and gas chromatography coupled to mass spectrometry (GC‐MS). The extraction of volatile compounds was performed using a 75 μm CAR/PDMS fibre. Forty three volatile compounds were identified. The major compounds were trans‐anethole (86.47–94.19%), valencene (1.15–6.77%), estragole (2.66–5.46%), and cis‐anethole (0.72–2.33%). Principal component analysis (PCA) enabled the differentiation of the raki samples thanks to compounds arising mainly from aniseed.

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“…The Polyacrylate fiber [19,42] is another type of fiber commercially available for extraction of volatile compounds. However, polyacrylate as well as divinylbenzene fibers show a considerable affinity to ethanol and are therefore less suited for the extraction of other volatile components from alcoholic beverages [65].…”

Section: Solid Phase Microextraction (Spme)mentioning

confidence: 99%

Forensic Characterization of Liquor Samples by Gas Chromatography-Mass Spectrometry (GC-MS) – A Review

Yadav

Sharma

2017

AJFSFM

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In this review, various sample preparation techniques for GC-MS analysis of alcoholic beverages have been discussed along with its applications. GC-MS based analysis is less time consuming, more sensitive and more accurate. Therefore, it is important to develop more sensitive methods for the analysis of alcoholic beverages. In this review, an attempt has been made to summarize the work accomplished so far in the field of analysis and detection of alcoholic beverages. ‫با�ستخدام‬ ‫الكحولية‬ ‫للم�سروبات‬ ‫اجلنائي‬ ‫التو�سيف‬

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Analysis of brandy aroma by solid-phase microextraction and liquid-liquid extraction

Cited by 93 publications

References 16 publications

Development of headspace solid-phase microextraction-gas chromatography–mass spectrometry methodology for analysis of terpenoids in Madeira wines

Development of headspace solid-phase microextraction-gas chromatography–mass spectrometry methodology for analysis of terpenoids in Madeira wines

Differentiation of Turkish Rakies through Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Analysis

Forensic Characterization of Liquor Samples by Gas Chromatography-Mass Spectrometry (GC-MS) – A Review

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