Flavour analysis of Greek white wine by solid-phase microextraction–capillary gas chromatography–mass spectrometry

Development of a dynamic headspace solid-phase microextraction procedure coupled to GC–qMSD for evaluation the chemical profile in alcoholic beverages

“…Since the first SPME fibres became commercially available, it has been more and more used and the fields of application have been continuously growing, including a wide range of food analysis, namely the volatile composition of wines [18][19][20][21][22], beers [23,24], whiskys [25][26][27] and several kinds of fruits [28][29][30][31], clinical chemistry [32], environmental chemistry [33,34] and pharmaceutical analysis [35,36], with nowadays about 3000 research papers published.…”

Screening of volatile composition from Portuguese multifloral honeys using headspace solid-phase microextraction-gas chromatography–quadrupole mass spectrometry

“…Since the first SPME fibres becomes commercially available, it has been more and more used and the fields of application have been continuously growing, including a wide range of food analysis, namely the volatile composition of wines [18][19][20][21][22], beers [23], whiskeys [24][25][26], several kinds of fruits [27][28][29][30][31] and honeys [32][33][34][35][36], with nowadays about 3000 research papers published. The technique gained growing acceptance and increasing use in routine laboratories and industrial applications.…”

Efeito da presença e concentração de compostos carbonílicos na qualidade de vinhos

“…Os aldeídos e cetonas presentes em vinhos têm sido pouco estudados e existem poucas informações sobre o papel destes compostos na tipificação de vinhos [9][10][11][12][13][14][15][16][17][18][19][20][21][22][23][24][25][26][27][28] . A literatura registra algumas informações sobre formaldeído, acetaldeído, furfural, 5-hidroximetilfurfural, hexanal, trans-oct-2-enal, trans-non-2-enal, benzaldeído, biacetilo, octan-3-ona, acroleína, β-ionona, damascenona, cujas principais características serão apresentadas a seguir.…”

“…Em concentrações superiores a 2,00-4,00 mg L -1 pode conferir um aroma de manteiga ao vinho. Existem evidências de que a produção de biacetilo nos vinhos esteja relacionada principalmente com a variedade da uva 18,24 .…”

“…Um estudo de identificação de compostos voláteis em dez tipos de vinhos elaborados com diferentes variedades de uvas tintas revelou a presença da β-damascenona em todas as amostras 9 . Acredita-se que a sua presença nos vinhos seja proveniente da degradação térmica do carotenóide neoxantina por um mecanismo complexo 18,27 .…”