Determination of volatile fatty acid ethyl esters in raw spirits using solid phase microextraction and gas chromatography

Plutowska, Beata; Wardencki, Waldemar

doi:10.1016/j.aca.2008.02.054

Cited by 24 publications

(31 citation statements)

References 41 publications

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“…Other acids identified in the samples were octanoic, nonanoic, decanoic and dodecanoic, which also lend a bad effect to the overall wine aroma. 25 Some esters, alcohols and acids were found in all samples such as ethyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, diethyl succinate, isoamyl octanoate, isoamyl alcohol, hexanol, 2,3-butanediol, 2-phenylethanol, acid acetic and acid octanoic. However, ethyl 2-hexenoate, diethyl malonate, acid hexanoic and acid nonanoic seemed to be specific to some of studied samples.…”

Section: Volatile and Semi-volatile Compounds Of Chardonnay Base Winesmentioning

confidence: 87%

“…Another hypothesis is that it may compete with other components of the sample for the active sites of the fiber and may also cause displacement of other volatiles during the adsorption step. 17 In a study related to raw spirits, Plutowska and Wardencki 25 concluded that 20% of ethanol (v/v) gave the best performance for HS-SPME extraction. Therefore, it is important to consider the ethanol content in volatile determination of wines.…”

Section: Effect Of Ethanol Concentration On Extraction Efficiencymentioning

confidence: 99%

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Volatile characterization by multivariate optimization of headspace-solid phase microextraction and sensorial evaluation of chardonnay base wines

Welke

Zanus

Lazarotto

et al. 2012

J. Braz. Chem. Soc.

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Pouco é conhecido sobre o aroma dos vinhos produzidos na região sul do Brasil, que é responsável por 90% da produção brasileira de vinho. Um método baseado na microextração em fase sólida no modo "headspace" (HS-SPME) foi desenvolvido para a extração de compostos voláteis e semivoláteis relacionados ao aroma de vinhos base, de cinco diferentes vinícolas do estado do Rio Grande do Sul (Brasil). A relação entre a composição volátil, qualidade aromática e avaliação sensorial dos vinhos Chardonnay foi investigada neste estudo. As condições otimizadas do método de HS-SPME foram: utilização da fibra DVB-CAR-PDMS, 1 mL de amostra, 30% de NaCl, 45 min de extração a 55 ºC, sem o uso de diluição e agitação da amostra. Dezoito compostos foram identificados e catorze foram tentativamente identificados. Os ésteres foram os compostos majoritários (56%) e os outros compostos minoritários pertencem à classe dos álcoois e ácidos. Os vinhos do Vale dos Vinhedos e de Pinto Bandeira apresentaram a mais alta pontuação em relação aos parâmetros sensorais avaliados. Estes vinhos foram caracterizados por altas concentrações de ésteres etílicos, o que contribui para o aroma frutado dos vinhos.Very little is known about the aroma of wines produced in the South part of Brazil, a region that is responsible for 90% of the Brazilian wine production. A headspace solid phase micro extraction (HS-SPME) method was developed for the extraction of volatile and semivolatile compounds related to the aroma of base wines of five different wineries of the state of Rio Grande do Sul (Brazil). The relationships among volatile composition, aroma quality and sensory evaluation of Chardonnay base wines were performed in this study. Optimum conditions for HS-SPME included use of DVB-CAR-PDMS coating, wine samples without further dilution, no stirring, sample volume of 1 mL, 30% of NaCl, extraction time and temperature of 45 min and 55 ºC, respectively. Eighteen compounds were identified and fourteen were tentatively identified in the samples. The majority (56%) of them was esters and other minor components were alcohols and acids. The sensory analysis of Vale dos Vinhedos and Pinto Bandeira samples showed the highest quality scores, characterized by higher concentrations of ethyl esters, which contributes to the fruity aroma of these wines.Keywords: flavour, sparkling wine, SPME, base wine, volatiles IntroductionAroma is one of the most important factors in determining wine character and quality. The compounds that define wine aroma are related to acceptance or rejection of wines by the consumers. Sparkling wines produced by traditional or Champenoise method entails double fermentation Welke et al. 679 Vol. 23, No. 4, 2012 followed by aging of the wine in contact with the yeast in the bottle. The base wine is obtained from the first fermentation. After this step, a solution containing sugar and yeast is added to the base wine to provide proper conditions for the second fermentation. Therefore, the base wine can be considered as a decisive point for ob...

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Section: Volatile and Semi-volatile Compounds Of Chardonnay Base Winesmentioning

confidence: 87%

Section: Effect Of Ethanol Concentration On Extraction Efficiencymentioning

confidence: 99%

Volatile characterization by multivariate optimization of headspace-solid phase microextraction and sensorial evaluation of chardonnay base wines

Welke

Zanus

Lazarotto

et al. 2012

J. Braz. Chem. Soc.

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“…Samples were delivered by local agricultural distilleries (Pomeranian region). The raw spirits selected for this study (39 samples) differed in organoleptic properties; 13 of them reached the highest rating from sensory analysis performed in accordance with Polish Standard PN-A-79 528-2:2002 (samples 27-39); 13 spirits received diverging ratings during the sensory analysis-some of the evaluating panelists found them to satisfy the standard, some rated otherwise (samples [14][15][16][17][18][19][20][21][22][23][24][25][26]; the remaining 13 samples did not fulfil the organoleptic requirements (samples 1-13). Preliminary sensory analyses of samples were carried out in the laboratory of Sobieski Distillery.…”

Section: Experimental Samples and Chemicalsmentioning

confidence: 99%

“…The fibre was conditioned daily before the experiments by inserting it into the GC injector for 30 min. Sample preparation parameters were the subject of an earlier investigation [19] and the SPME conditions given below were determined as optimal parameters used in volatiles isolation. In the optimized procedure, 6.25 ml distilled water, 1.75 ml raw spirit and 80 μl hex-3-en-1-ol standard solution (833 mg/l) were placed in a 15 ml vial and the vial was then tightly capped with an open top closure with PTFE/silicone septa.…”

Section: Spme Conditionsmentioning

confidence: 99%

Headspace solid‐phase microextraction and gas chromatography–olfactometry analysis of raw spirits of different organoleptic quality

Plutowska

Wardencki

2009

Flavour & Fragrance J

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The aim of this research was to determine which compounds contribute to the flavour of agricultural distillates and to indicate those compounds which are responsible for a deterioration of sensory quality. Aroma profiling was carried out by headspace solid-phase microextraction (HS-SPME) and gas chromatography-olfactometry (GC-O). Aroma profiles were obtained using the fingerspan method. It was ascertained that the aroma profiles of agricultural distillates contain about 40 odours, some of which may serve in discriminatory analysis as markers of sensory quality. Some of the aroma compounds could be identified with the use of a mass spectrometer. It was found that the greatest amount of information on quality was obtained through analysis of the most intense odours detected in all or almost all samples, and that two odours formed the most radical indicators of sensory quality, being the result of the presence of two compounds, dimethyl trisulphide and geosmin.

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“…It is very important that research should be conducted, which will allow for defining characteristic features of spirits and for assessing the quality of the products and their processing. Research is usually conducted using gas chromatography to determine the composition of specific compounds or a group of compounds (determination of aldehydes in raw spirits made from potato (Czupryński and Kotarska 2009), esters in grain distillates (Plutowska and Wardencki 2008) and quality assessment of grain spirits (Plutowska et al 2010;Wardencki et al 2009)). Attempts have been also made to distinguish between agricultural distillates according to their botanical origin using gas chromatography by Jeleń et al 2010 (raw spirits made from rye, potato and corn), Ziółkowska and Jeleń 2012 (agricultural distillates produced from rye, corn and potato) and Biernacka and Wardencki 2012 (raw spirits made from rye, corn, wheat and triticale); however, they did not allow for accurate differentiation between all tested distillates and the method itself was relatively long.…”

Section: Introductionmentioning

confidence: 99%

Differentiation Between Spirits According to Their Botanical Origin

et al. 2015

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Agricultural distillates are used for the production of spirit beverages. As more and more products with a specific botanical composition specified on the label are produced (e.g. rye vodkas, wheat vodkas and Polish Vodka, which cannot be produced with the addition of maize distillate), it is necessary to look for quicker and more accurate methods allowing the determination of botanical origin of alcoholic beverages and materials used to their production. The aim of this study is to verify the usefulness of the electronic nose based on the ultra-fast gas chromatography for quick differentiation between agricultural distillates according to their botanical origin. Nineteen samples included distillates from rye, triticale, wheat and maize were used for the research. For data analysis, the following methods were used: PCAPrincipal Component Analysis, DFA-Discriminant Function Analysis, SIMCA classification (SIMCASoft Independent Modeling of Class Analogies) and SQC-Statistical Quality Control. The use of the electronic nose with ultra-fast gas chromatography and the use of DFA and SIMCA analyses allowed differentiation between agricultural distillates according to their botanical origin.

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Determination of volatile fatty acid ethyl esters in raw spirits using solid phase microextraction and gas chromatography

Cited by 24 publications

References 41 publications

Volatile characterization by multivariate optimization of headspace-solid phase microextraction and sensorial evaluation of chardonnay base wines

Volatile characterization by multivariate optimization of headspace-solid phase microextraction and sensorial evaluation of chardonnay base wines

Headspace solid‐phase microextraction and gas chromatography–olfactometry analysis of raw spirits of different organoleptic quality

Differentiation Between Spirits According to Their Botanical Origin

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