Extraction and concentration of volatiles from dilute aqueous and aqueous-alcoholic solution using trichlorofluoromethane

Hardy, P. J.

doi:10.1021/jf60163a015

Cited by 51 publications

(17 citation statements)

References 5 publications

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“…Freon 11, trichlorofluoromethane, has been widely used due to its low affinity for alcohols of less than four carbons (106). The low boiling point of Freon 11 (23.7 • C) minimizes artifact formation during the continuous extraction procedure due to the low heat required for recirculation of the solvent.…”

Section: Distillationmentioning

confidence: 99%

Analytical Chemistry: Unlocking the Secrets of Wine Flavor

Ebeler¹

2001

Food Reviews International

205

128

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Section: Distillationmentioning

confidence: 99%

Analytical Chemistry: Unlocking the Secrets of Wine Flavor

Ebeler¹

2001

Food Reviews International

205

128

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“…Several classical analytical methods such as liquid-liquid extraction (LLE) [6][7][8], liquid-liquid microextraction (LLME) [7,9,10], simultaneous distillation-solvent extraction [11], solidphase extraction (SPE) [12][13][14][15][16], supercritical fluid extraction [17], microwaves extraction [18] and ultrasound extraction [19], among others, have been developed for the analysis of the minor volatile compounds in wines. These classical analytical methods have some drawbacks such as the relatively low reproducibility, possibility of contamination with solvents, the length of time required and insufficient selectivity.…”

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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“…On the other hand, liquid-liquid extraction with trichlorofluormethane (Freon 11) has already shown its usefulness for obtaining a representative image of the characteristic aroma of complex mixtures such as alcoholic beverages (Hardy, 1969;Rapp et al, 1976).…”

mentioning

confidence: 99%

Changes in the composition of alcohols and aldehydes of C6 chain length during the alcoholic fermentation of grape must

Herraiz¹,

Herráiz²,

Reglero³

et al. 1990

J. Agric. Food Chem.

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The evolution of certain alcohols and aldehydes of c6 chain length was investigated during alcoholic fermentation with Saccharomyces cereuisiae of a grape must of the white Albillo cultivar, in the presence or in the absence of sulfur dioxide. Different experimental models were also carried out in order to establish certain metabolic changes occurring during the course of the wine making. Gas chromatographic analysis was accomplished by using a 10 m X 0.85 mm (i.d.) micropacked column of Igepal CO 880 + Carbowax 20 M (80:20) (4% on desilanized Volaspher A-2), which allows the satisfactory resolution of several C6 alcohol and aldehyde isomers.

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Extraction and concentration of volatiles from dilute aqueous and aqueous-alcoholic solution using trichlorofluoromethane

Cited by 51 publications

References 5 publications

Analytical Chemistry: Unlocking the Secrets of Wine Flavor

Analytical Chemistry: Unlocking the Secrets of Wine Flavor

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

Changes in the composition of alcohols and aldehydes of C6 chain length during the alcoholic fermentation of grape must

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