Separation of sulfones by gas chromatography

Cates, Vernon E.; Meloan, Clifton E.

doi:10.1016/s0021-9673(01)80948-1

Cited by 69 publications

(39 citation statements)

References 4 publications

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“…Mass spectra of unknown compounds were compared with those in the Wiley 275.L database (Agilent Technologies, Inc.), NIST05a.L, and AMDIS. Retention indices (RIs) of unknown compounds were calculated in accordance with a modified Kovats method (30). Identification of unknown pyrazines was achieved by comparing mass spectra and RIs of the standards or RIs from the literature (RILs).…”

Section: Methodsmentioning

confidence: 99%

Characterization of Pyrazines in Some Chinese Liquors and Their Approximate Concentrations

Fan

Zhang

2007

J. Agric. Food Chem.

176

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Pyrazines are very important impact aroma compounds in Chinese liquors. The identification of pyrazine derivatives was carried out by liquid-liquid extraction (LLE). The liquor sample was adjusted to the H(+) concentration of 1 N with 12 N HCl and then concentrated by rotatory evaporator under vacuum condition. The concentrated liquor was extracted by diethyl ether, and the residual aqueous phase was adjusted to pH 10. The basic compounds were detected and identified by gas chromatography (GC)-mass spectrometry (MS). A total of 27 pyrazines were identified in Chinese liquors, mainly alkyl- and acetylpyrazines. A method for determining pyrazines in Chinese liquors was developed. It involves extraction by headspace (HS) solid phase microextraction (SPME) and determination using GC-flame thermionic detector (FTD). The optimum method was that the sample alcohol concentration was diluted to 12% vol by freshly redistilled-deionized water, and the diluted samples were saturated with NaCl and equilibrated at 50 degrees C for 15 min and extracted for 30 min at the same temperature. The developed method enabled detection limits of <200 ng/L. Linearity (R(2) > 0.99) and recovery rate were satisfied in all cases. Pyrazines of 12 commercial typical Chinese liquors were quantified by HS-SPME followed by GC-FTD and had a wide range of concentration.

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Section: Methodsmentioning

confidence: 99%

Characterization of Pyrazines in Some Chinese Liquors and Their Approximate Concentrations

Fan

Zhang

2007

J. Agric. Food Chem.

176

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“…Compound identification and quantification The volatile compounds were identified by comparison to Kovats retention indices (RI) (Cates and Meloan, 1963) …”

Section: Volatile Analysis By Sbse-td-gc-msmentioning

confidence: 99%

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

Xiao

Dai

Zhu

et al. 2015

FSTR

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The feasibility of the discrimination of Chinese rice wines with respect to their geographic origin and wine age using volatile profiles and chemometric methods was investigated. Stir bar sorptive extraction with thermal desorption and gas chromatography-mass spectrometry (SBSE-TD-GC-MS) was used for the determination of volatile compounds. A total of 63 volatile compounds were identified, including 30 esters, 9 alcohols, 9 aldehydes, 7 acids, 4 ketones, 3 volatile phenols and 1 miscellaneous compound. The major compounds in Chinese rice wine were ethanol, isoamyl formate, ethyl acetate, diethyl succinate, phenylethyl alcohol, benzaldehyde, ethyl lactate, 2-butanol and ethyl butyrate. Principal component analysis (PCA) and cluster analysis (CA) were used to characterize the different Chinese rice wine samples by geographic origin and wine age. The PCA results showed that the characterization of Chinese rice wine by SBSE-TD-GC-MS was highly related to geographic origin and wine age.The CA results indicated that geographic origin had more of an effect than wine age on the character of Chinese rice wine, and that 5-year old wines had a transition of flavor. The results showed that SBSE-TD-GC-MS together with chemometric methods could provide a practical reference for the characterization of Chinese rice wines.Keywords: Chinese rice wine, wine age, geographic origin, classification, chemometric methods IntroductionChinese rice wine, in addition to wine and beer, is one of the most ancient wines in the world (Wang and Yi, 2001). It is fermented from rice with wheat Qu (source of microorganisms and crude enzymes) and yeast (Mo et al., 2010). The best-known Chinese rice wine is Shaoxing rice wine. Comparable to the European Denomination of Origin, the National Standard of China GB/T 17946-2008 (Shaoxing rice wine) defines that Shaoxing rice wine isfermented from high quality glutinous rice and wheat as well as water from Mirror Lake in the region near Shaoxing city in the Zhejiang province, China. Before their sale, certain Chinese rice wines are stored in ceramic pottery to age. The aged Chinese rice wines have a smoother, mellower and richer mouth feel and a more harmonious flavor than the non-aged wines (Shen et al., 2012).To protect producers by guaranteeing their reputation and to protect consumers by ensuring consistent character of the wine, research has been conducted to discriminate wines by their geographic origin or their wine age/vintage. The volatile compounds are centrally important to ensuring the identity of wine (Pereira et al., 2010), as their contents depend on the brewing technology, geographic origin and aging process (Tredoux et al., 2008). Much attention has been paid to the volatile profiles of wine, including research on the classification of liqueur wines (Pereira et al., 2010), the discrimination of white wine (Hernanz et al., 2009), the characterization of Vino (Gil et al., 2006) and the classification of red wine (Zhang et al., 2010; Alejandro Calleja and Falqué, 2005).Sample preparation ...

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“…RIs were calculated in accordance with a modified Kovats method 3 . A standard mixture of paraffin homologues C5−C30 was prepared.…”

Section: Retention Indices (Ri) Calculationsmentioning

confidence: 99%

Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

Luo

Fan

2008

Journal of the Institute of Brewing

131

137

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The volatile and semi-volatile compounds of Chinese rice wines were extracted by headspace solid phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrum (GC-MS). The original Chinese rice wine samples were diluted with deionized water to a final concentration of 6% (v/v) ethanol and then extracted by HS-SPME. The samples were pre-equilibrated at 50°C for 15 min and extracted with stirring at the same temperature for 45 min prior to injection into a GC-MS. A total of 97 volatile and semi-volatile compounds were identified from ten Chinese typical rice wine samples, including 13 alcohols, 8 acids, 28 esters, 4 aldehydes and ketones, 17 aromatic compounds, 3 lactones, 6 phenols, 3 sulphides, 9 furans and 6 nitrogen-containing compounds, of which, 39 compounds were firstly reported in Chinese rice wine. By stepwise linear discrimination analysis, the ten Chinese rice wine samples could be classified into three groups according to the production area, and in particular, the production technologies.

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Separation of sulfones by gas chromatography

Cited by 69 publications

References 4 publications

Characterization of Pyrazines in Some Chinese Liquors and Their Approximate Concentrations

Characterization of Pyrazines in Some Chinese Liquors and Their Approximate Concentrations

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

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