Solid phase extraction in combination with comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry for the detailed investigation of volatiles in South African red wines

Gas Chromatography in the Analysis of Compounds Released from Wood into Wine

“…Other drawbacks of the dynamic mode should also be mentioned, namely the impact of the chemical nature of the adsorbent, on the trapped compounds. The most used trap materials are Tenax TA, Porapak Q and Lichrolut EN, since their affinity for ethanol is small (Escudero et al, 2007;Weldegergis et al, 2011). After the introduction of SPME (Belardi & Pawliszyn, 1989;Arthur & Pawliszyn, 1990), most of the HS methods started to use this method to perform aroma analysis.…”

“…In the analysis of wine aroma, the most used solvent extraction methods are LLE (Ortega et al, 2001;Garde-Cerdán & Ancín-Azpilicueta, 2006b), micro-wave assisted extraction (MAE) (Serradilla & de Castro, 2011), ultrasound assisted extraction (UAE) (Cocito et al, 1995;Fernandes et al, 2003), PLE (Natali et al, 2006;Vichi et al, 2007) and SPE (Morales et al, 2004;Campo et al 2007, Weldegergis et al, 2011. The type and quantity of the used organic solvent varies according to the methodology.…”

“…Multidimensional chromatographic (MD) methods are emerging as important alternatives to analyze such complex matrix, as wines. Whether using the heart-cutting mode (MD-GC) (Campo et al, 2007;Schmarr et al, 2007;Pons et al, 2008), enantio-MDGC (Darriet et al, 2001;Culleré et al, 2009) or comprehensive two-dimensional GC (2D-GC) approach (GC × GC) (Ryan et al, 2005;Rocha et al, 2007;Torres et al, 2011;Weldegergis et al, 2011), MD methods allow the combination of two or more independent, or nearly independent, separation steps, increasing significantly the separation power of the corresponding one-dimensional (1D-GC) techniques and, therefore the physical separation of compounds in complex samples. When coupled with a preparative fraction collection device (selectable 1D/2D GC-O/MS with PFC) one can perform the enrichment of trace compounds with an high odourific impact (Ochiai & Sasamoto, 2011) in order to eventually proceed to further identification by NMR (Marriott et al, 2009).…”

Chromatography methods in the analysis and identification of grape wines

“…В сельскохозяйствен-ном обороте виноградарства находятся более 4000 сортов винограда, большинство из них использует-ся для промышленного виноделия и они, в сочета-нии с технологическими аспектами их переработки, составляют довольно широкий спектр компонен-тов -более 1000 веществ с концентрациями от г/дм 3 до нг/дм 3 [8,9]. В таблице сведены система-тизированные литературные и наши эксперимен-тальные данные [10] по содержаниям разных клас-сов соединений в белых и красных виноградных винах различного географического происхождения.…”

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

“…The majority of these studies have used the method for targeted analysis where analytes are selected prior to analysis, such as ethyl carbamate (Perestrelo et al 2010), methoxypyrazines (Ryan et al 2005, Ryona et al 2008 and aroma-active aldehydes (Schmarr 2008b). Only a few publications have used the technique for nontargeted volatile profiling of grapes and wines (Robinson et al 2011a, 2011c, Rocha et al 2007, Schmarr et al 2010, Vestner et al 2011, Weldegergis et al 2011a. In nontargeted profiling, the overall MS fingerprint, or pattern, is used to distinguish among samples and chromatographic peaks need not be identified before (or after) the analysis.…”