Major Volatile Components of Aurore Wine: A Gas Chromatographic‐mass Spectrometric Analysis Combining Chemical Ionization and Electron Impact Ionization

Cobb, Christine S.; Bursey, Maurice M.; Rice, Andrew

doi:10.1111/j.1365-2621.1978.tb07423.x

Cited by 10 publications

(5 citation statements)

References 16 publications

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“…The organic phase was separated, washed with 10 mL of water, dried over Na2SO4, and concentrated by evaporation under vacuum, giving 0.25 g of salmon-pink oily residue. The 1 H NMR and EIMS data were consistent with those reported by Ravid et al (1978) and Cobb et al (1978), respectively.…”

Section: Materials Studiedsupporting

confidence: 88%

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Volatile Compounds Involved in the Aroma of Sweet Fortified Wines (Vins Doux Naturels) from Grenache Noir

Schneider

Baumes

Bayonove

et al. 1998

J. Agric. Food Chem.

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A typical commercial sample of red Vins Doux Naturels (VDN), Maury 1991, was analyzed by liquid−liquid extraction with dichloromethane followed by chromatographic analysis by GC/FID, GC/MS, and GC/sniffing. GC/sniffing using a DB-Wax and a DB-5 fused silica capillary column revealed five substances having odors corresponding to the aromas of these sweet fortified wines: an enolic lactone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone or sotolon; an acetal, trans-2-methyl-5-hydroxy-1,3-dioxane; and three ethyl esters, 4-carbethoxy-γ-butyrolactone, ethyl 2-hydroxyglutarate, and ethyl pyroglutamate. The last four compounds have been synthesized and their olfactory characteristics checked under the same conditions, which confirmed the odors revealed for the natural compounds except for trans-2-methyl-5-hydroxy-1,3-dioxane, which exhibited no odor. Furthermore, five other sweet fortified wines subjected to different types of oxidative aging were analyzed to quantitatively determine the four identified aroma compounds. The three ethyl esters were found in these wines at different levels increasing with oxidative aging. However, sotolon could not be detected. In addition, other volatile compounds from the six wines were analyzed. The levels of polar ethyl esters and the related lactones, the carbonyl compounds, and their acetals increased in the wines after oxidative aging as well. Keywords: Sweet wine; aroma; oxidative aging; Grenache; Vins Doux Naturels

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Section: Materials Studiedsupporting

confidence: 88%

“…An oily beige residue (0.06 g) was recovered. The 1 H NMR and EIMS data were consistent with those reported by Ravid et al (1978) and Cobb et al (1978), respectively.…”

Section: Materials Studiedsupporting

confidence: 88%

Volatile Compounds Involved in the Aroma of Sweet Fortified Wines (Vins Doux Naturels) from Grenache Noir

Schneider

Baumes

Bayonove

et al. 1998

J. Agric. Food Chem.

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“…While most compounds present in extracts of Aurore wine were identified and confirmed by GC-MS, the identity of a few peaks remains unknown. Cobb et al (1978) identified ethyl butanoate, ethyl L-lactate, diethyl succinate, and a few others in Aurore wine not identified and/ or confirmed by the present study. However, Cobb et al (1978) did not report the presence of decanoic acid, an acid identified and confirmed as being present in Aurore wine.…”

Section: Resultssupporting

confidence: 48%

“…Cobb et al (1978) identified ethyl butanoate, ethyl L-lactate, diethyl succinate, and a few others in Aurore wine not identified and/ or confirmed by the present study. However, Cobb et al (1978) did not report the presence of decanoic acid, an acid identified and confirmed as being present in Aurore wine. Unfortunately, Cobb et al (1978) did not quantitate the volatiles found in Aurore wine so comparison with the concentrations listed in Table III is not possible.…”

Section: Resultssupporting

confidence: 48%

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Extraction and analysis of volatile compounds in white wines using Amberlite XAD-2 resin and capillary gas chromatography

Edwards¹,

Beelman²

1990

J. Agric. Food Chem.

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Examination of an Extract of Cider Volatiles Using Both Electron Impact and Chemical Ionization Gas Chromatography-Mass Spectrometry

Williams

May

1981

Journal of the Institute of Brewing

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Gas chromatographic-mass spectrometric examination of the aroma components of a cider made from a single apple cultivar using both electron impact and chemical ionization has led to the identification of 38 compounds not previously reported in ciders. In comparison with electron impact spectra, chemical ionization generally gave a clearer indication of molecular weights and also a relatively simple and more readily interpretable fragmentation. Esters of succinic, malic and lactic acid were amongst the most significant of the components identified, the origin of these and other hydroxy acids are discussed.

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Major Volatile Components of Aurore Wine: A Gas Chromatographic‐mass Spectrometric Analysis Combining Chemical Ionization and Electron Impact Ionization

Cited by 10 publications

References 16 publications

Volatile Compounds Involved in the Aroma of Sweet Fortified Wines (Vins Doux Naturels) from Grenache Noir

Volatile Compounds Involved in the Aroma of Sweet Fortified Wines (Vins Doux Naturels) from Grenache Noir

Extraction and analysis of volatile compounds in white wines using Amberlite XAD-2 resin and capillary gas chromatography

Examination of an Extract of Cider Volatiles Using Both Electron Impact and Chemical Ionization Gas Chromatography-Mass Spectrometry

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