Headspace GC-SCD monitoring of low volatile sulfur compounds during fermentation and in wine

Rauhut, Doris; Kürbel, H.; MacNamara, Kevin; Grossmann, M.

doi:10.1051/analusis:1998124

Cited by 44 publications

(38 citation statements)

References 11 publications

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“…Static and dynamic HS extractions have been shown to be less sensitive and less selective methods for headspace analysis when compared to SPME (Kataoka et al 2000). However, in some cases, particularly for highly volatile compounds, static HS methods can be highly sensitive, as when detection limits of 0.1 to 3 ug/L for low molecular weight sulfur compounds in wines were obtained (e.g., H 2 S and DMS) (Rauhut et al 1998), similar to those reported using other approaches, including HS-SPME-GC (Herszage and Ebeler 2011).…”

Section: Sample Preservation and Preparationsupporting

confidence: 70%

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

Robinson

Boss

Solomon

et al. 2014

Am. J. Enol. Vitic.

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Part 1 of this review summarized the current state of knowledge with respect to the chemical compounds contributing to grape and wine aroma. Much of our understanding of the chemistry of grape and wine composition comes from advances in analytical and sensory methods for identifying and quantifying the compounds that contribute to flavor. Therefore, Part 2 of this review provides an overview of the chemical and sensory analysis approaches that have been used to deconstruct wine flavor into its component parts with an aim toward relating the chemical composition to the unique sensory properties that are associated with different wine varieties and styles.Key words: gas chromatography-mass spectrometry, multidimensional separations, sample preparation, sample extraction, GC-olfactometry, sensory descriptive analysis Part 1 of this review provided an overview of the chemical components in grapes and wines and the viticultural, winemaking, and storage practices that influence their formation and concentrations. In Part 2 we provide a summary of the analytical chemistry and sensory approaches for assessing wine flavor. As noted previously, we have attempted to be as complete as possible, however, given the numerous publications in these areas, not all research can be covered (e.g., a Google Scholar search for the phrase "analysis of wine flavor" returns >6,600 publications from the years 2012-2013; the phrase "sensory analysis of wine flavor" returns >5,600 publications over the same period). Therefore, we have chosen to focus on selected recent applications to demonstrate the power and types of information that can be obtained with current analytical and sensory approaches. The reader is also referred to several reviews for more detailed discussions of selected topics (Francis and Newton

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Section: Sample Preservation and Preparationsupporting

confidence: 70%

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

Robinson

Boss

Solomon

et al. 2014

Am. J. Enol. Vitic.

View full text Add to dashboard Cite

show abstract

“…They are characterized by some fruity aromas, like cassis [45], grapefruit [46], passion fruit [47] and guava [48]. The impact of sulfur compounds on wine aroma has been updated in literature and the varietal character is affected by several of these molecules if their concentration is close to the perception threshold [22, 49,50]. 3MH and 3MHA have olfactory perception thresholds of 60 and 4 ng/L, respectively and they are responsible for passion fruit-like and grapefruit-like olfactory notes [11].…”

Section: Varietal Thiolsmentioning

confidence: 99%

Occurrence and Analysis of Sulfur Compounds in Wine

Fracassetti¹,

Vigentini²

2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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Sulfur compounds play an important role in the sensory characteristics of wine. These molecules can derive from the grape, in which the non-volatile forms are usually present as glycosylated molecules, the metabolic activities of yeast and bacteria, the chemical reactions taking place during the wine aging and storage, and the environment. The sulfur compounds include molecules positively correlated to the aromatic profile of wine, namely the volatile thiols, and are responsible for certain defects, imparting notes described as cabbage, onion, rotten egg, garlic, sulfur and rubber. Due to the low concentration of these molecules in wine, their high reactivity and the matrix complexity, the analytical methods which enable their detection and quantification represent a challenge. The solid phase microextraction (SPME) technique has been developed for sulfur compounds associated with off-flavors. The analysis of volatile thiols usually requires a derivatization followed by gas chromatography (GC)-MS or UPLC-MS methods. Besides the sulfur-containing aromas, another sulfur compound that deserves mention is the reduced glutathione (GSH) which has been widely studied due to its antioxidant properties. The analysis of GSH has been proposed using a liquid chromatography technique (HPLC or UPLC) coupled with fluorescence, MS and UV detectors.

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“…The detected compounds, many of them containing sulfur, correlated well with the odorants identified in sensory analysis. Low levels of volatile sulfur compounds during fermentation and in wine were measured by Rauhut et al [78] with an automatic headspace injection sampler and a cooled injection system coupled with GC-SCD. Prentice et al [79] developed a method incorporating purge-and-trap, oncolumn injection, and SCD detection to measure methional, which was believed to be a precursor of certain polysulfides, significant flavor congeners in Scotch whiskey.…”

Section: Characterization Of Beers and Other Alcoholic Beveragesmentioning

confidence: 99%

Unique selective detectors for gas chromatography: Nitrogen and sulfur chemiluminescence detectors

Yan¹

2006

J of Separation Science

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ReviewUnique selective detectors for gas chromatography: Nitrogen and sulfur chemiluminescence detectors Many of present day's complex analyses and challenging analytical tasks demand highly selective detection techniques for GC. Universal nitrogen/sulfur chemiluminescence detection is one of the most powerful analytical tools for gas chromatographic analysis. Its strength stems from the unique and beneficial characteristics of high selectivity, sensitivity, and equimolarity. The nitrogen/sulfur chemiluminescence detection technology has provided analytical solutions unsurpassed by any other techniques to a broad range of applications in petroleum characterization, food/beverage flavor analysis, and environmental monitoring. This paper presents a general review of this unique technology, including a brief description of operating principles, an overview of detector performance, practical discussions on instrument operation, and a sizable list of applications.

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Headspace GC-SCD monitoring of low volatile sulfur compounds during fermentation and in wine

Cited by 44 publications

References 11 publications

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

Occurrence and Analysis of Sulfur Compounds in Wine

Unique selective detectors for gas chromatography: Nitrogen and sulfur chemiluminescence detectors

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