Separation and identification of volatile and non‐volatile compounds of wine by sorbent extraction and capillary gas chromatography

Abstract

SummarySorbent extraction technology was used to separate the volatile and non-volatile components of wine. The extracts were analyzed by capillary gas chromatography.

Isolation and Identification of Volatile Compounds from a Wine Using Solid Phase Extraction, Gas Chromatography, and Gas Chromatography/Mass Spectrometry

“…Gunata et al (1985) also used XAD-2 resin to isolate free and glycosidically bound aroma components from a wine sample. Gelsomini et al (1990) obtained 45 volatile and 14 nonvolatile components of wine by using commercial C-8 reversed phase columns.…”

Sorbent Extraction and Analysis of Volatile Metabolites Synthesized by Lactic Acid Bacteria in a Synthetic Medium

“…Sorbent (solid-phase) extraction methods have been applied for the analysis of trace components from a variety of matrices (Williams et al, 1982;Beauchamp et al, 1989;Gelsomini et al, 1990;Greco and Grob, 1990;Guinn and Brummett, 1990;Di Stefano, 1991;Willetts et al, 1991). These methods provide advantages of high selectivity, speed, and generate low amounts of waste organic solvents.…”

Adsorption-Thermal Desorption-Gas Chromatography Applied to Volatile Compounds of Madrid Region Wines

“…Many methods have been used for their quantification: distillation, liquid-liquid extraction, simultaneous distillation-extraction, and headspace analysis (Edward and Beelman, 1990;Gelsomini et al, 1990;Sedáčková et al, 1995). In addition, adsorption in polymers and thermal desorption have successfully been used in analyzing the volatile compounds of wine (Williams and Strauss, 1977;Burguer and Munro, 1986;Kallio, 1991;Leino et al, 1993;Dourtoglou et al, 1994).…”