Solid-phase extraction and determination of trace aroma and flavour components in cider by GC-MS

Mangas, J. J.; González, Mónica; Rodríguez, Regina; Blanco, Domingo

doi:10.1007/bf02271063

Cited by 36 publications

(42 citation statements)

References 9 publications

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“…For optimization of SPME extraction conditions, 0.25 mL of stock standard solution A was brought to 100 mL with model apple wine to a concentration that commonly occurs in apple wine 14,22 For linearity, a mixture of diluted standard stock solution A and B with five-levels in the model apple wines was prepared, covering the concentrations of the compounds commonly found in apple wine and in apple juice.…”

Section: Standard Samplesmentioning

confidence: 99%

“…As we know the main important volatile components in apple wine and during fermentation are found in different concentrations 14,18,22 . These conditions make quantitation of the volatiles a challenge for the analyst.…”

Section: Introductionmentioning

confidence: 99%

“…Sample preparation, such as extraction, concentration, and isolation of analytes, greatly influences the reliable and accurate analysis of apple wine. Present sample preparation methods for analysis of volatile aroma compounds in apple wine include liquid-liquid extraction 18,22,23,25 , static headspace sampling 10 , direct injection 10,12 , solid phase extraction 14 , among which liquid-liquid extraction extracts the most typical aroma components [22][23][24] and is widely used. All these methods, however, involve some drawbacks, such as being tedious and time-consuming, requiring large volumes of samples and solvents, and loss of analyte during sample preparation.…”

Section: Introductionmentioning

confidence: 99%

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Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid-Phase Microextraction

Wang

Zhao

et al. 2004

Journal of the Institute of Brewing

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Flavor volatiles are important components of alcoholic beverages. In this study, headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) were investigated for the determination of flavor-contributing volatiles for apple wine. HS-SPME parameters were defined, including fiber coatings, extraction time, and extraction temperature. Good linearity, recoveries, and repeatability of the SPME method using carboxen-polydimethylsiloxane (carboxen-PDMS) fiber were obtained with r 2 values, recoveries, and relative standard deviations ranging from 0.9112 to 0.9960, 80.23% to 110.21%, and 1.5% to 6.4% respectively using standard solution. No significant effects of ethanol concentration on headspace concentrations of analytes were observed when ethanol concentration changed from 0% to 12% (v/v), indicating that the HS-SPME-GC-MS method can be used for the determination of flavor volatiles in apple wine with an alcohol content below 12% (v/v) as well as in apple juice, and the method enables the monitoring of volatiles in mash during fermentation.

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Section: Standard Samplesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid-Phase Microextraction

Wang

Zhao

et al. 2004

Journal of the Institute of Brewing

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“…Para MANGAS et al (1996), os compostos voláteis exercem relevante função na qualidade da sidra, entretanto é muito importante o conhecimento da formação dos aromas durante sua elaboração. Diferentes métodos têm sido usados em vários meios complexos como, por exemplo, a técnica do headspace, destilação e extração supercrítica, trapping sobre polímeros porosos, extração sólido-líquido sobre resinas, destilação extração simultânea e extração contínua com solvente em batelada.…”

Section: A çã S Uc O S Id Raunclassified

Aromas Em Maçãs, Suco E Sidra: Revisão

2009

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“…Therefore, an effective sample preparation and extraction method is critical for aroma analysis. For less volatile compounds, the methods of LLE 28 and solid phase extraction (SPE) 19 are usually adopted. The more volatile compounds can normally be analyzed by headspace or by purge and trap methods 17 .…”

Section: Introductionmentioning

confidence: 99%

Quantification of Volatile Compounds in Chinese Ciders by Stir Bar Sorptive Extraction (SBSE) and Gas Chromatography-Mass Spectrometry (GC-MS)

Fan

Han

2011

Journal of the Institute of Brewing

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A new method for the quantification of volatile compounds in ciders was developed using stir bar sorptive extraction (SBSE) followed by gas chromatography (GC)-mass spectrometry (MS). The optimized conditions consisted of 10 mL cider sample with NaCl addition to a final concentration of 30% (w/v) extracted by SBSE at 55°C during 60 min, stirring at 1100 rpm. Under the conditions described above, the method linearity was satisfactory, with correlation coefficients (R 2 ) higher than 0.99 in all cases. The detection limits of this method ranged from 0.01 to 6.37 µg/L, and quantification limits ranged from 0.03 to 21.25 µg/L. The recoveries of analyzed compounds varied between 70.92 and 111.38%. The relative standard deviations (RSD) were all below 10%. A total of 54 volatile compounds in six samples from Chinese cider were quantified, mainly esters, alcohols, terpenoids, aromatics, and acids.

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Solid-phase extraction and determination of trace aroma and flavour components in cider by GC-MS

Cited by 36 publications

References 9 publications

Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid-Phase Microextraction

Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid-Phase Microextraction

Aromas Em Maçãs, Suco E Sidra: Revisão

Quantification of Volatile Compounds in Chinese Ciders by Stir Bar Sorptive Extraction (SBSE) and Gas Chromatography-Mass Spectrometry (GC-MS)

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