Volatile compounds as markers of ageing in Tempranillo red wines from La Mancha D.O. stored in oak wood barrels

Castro-Vázquez, L.; Alañón, M.E.; Calvo, Elena; Cejudo, M. Jesús; Dı́az-Maroto, M.C.; Pérez-Coello, M.S.

doi:10.1016/j.chroma.2010.12.094

Cited by 38 publications

(36 citation statements)

References 32 publications

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“…This fact is in agreement with Cejudo Bastante, Hermosín Gutiérrez, Castro Vázquez, and Pérez Coello (2011), who demonstrated that the content of this compound, related to burnt and alcohol aroma, is significantly higher in wines than in their respective musts. To note that 4-ethyl resorcinol, which has been not previously reported in wine vinegars, significantly differs in TBVM from the rest of wine vinegar.…”

Section: Anovasupporting

confidence: 89%

Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE–GC–MS)

Marrufo-Curtido

Cejudo‐Bastante

Durán‐Guerrero

et al. 2012

LWT

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Section: Anovasupporting

confidence: 89%

Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE–GC–MS)

Marrufo-Curtido

Cejudo‐Bastante

Durán‐Guerrero

et al. 2012

LWT

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“…The acetate esters, such as phenylethyl acetate and isoamyl acetate, possessing sensory impact described as "banana and apple", were also detected in the wine (except in wine (3) which did not contain isoamyl acetate). Overall, Kékfrankos wines possessed a similar amount of total esters in comparison to other red wines (Qian et al 2009, Bavčar et al 2011, Castro-Vázquez et al 2011.…”

Section: Methods Applicationmentioning

confidence: 89%

“…Isobutyl alcohol was also found in the wine, which is formed during the catabolic pathway from its corresponding amino acid, valine . In addition, all Kékfrankos wines presented higher content of alcohols compared to Cabernet Sauvignon wines from Changli County (China) , while three wines, (1), (2), and (3), had a higher amount of alcohols compared to Tempranillo wines (Castro-Vázquez et al 2011), but a lower amount compared to Albarello and Brancellao wines (Cortés and Díaz, 2011) as well as from the varieties Ribolla Gialla and Malvasia Istriana (Bavčar et al 2011). Another important family of aroma compounds in wine are the esters.…”

Section: Methods Applicationmentioning

confidence: 99%

Validation of a Method for Analysis of Aroma Compounds in Red Wine using Liquid–Liquid Extraction and GC–MS

et al. 2012

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An analytical method for determination of volatile composition of wines using sample preparation by liquidliquid extraction and gas chromatography coupled to mass spectrometry for separation and detection has been developed and validated. Extraction of volatile compounds was performed in dichloromethane, and 1-octanol was added as an internal standard. Kékfrankos red wine produced in Villány wine region in Hungary was used as a model wine for testing and validation of the method. The developed method allowed satisfactory determination of 33 volatile compounds in the wines. Compounds analyzed include alcohols, esters, lactones, fatty acids, furans, and nitrogen compounds. The calibration curves of the four reference compounds used (2-phenyl ethanol, ethyl nonanoate, butyrolactone, and tyrosol) were linear in all cases with correlation coefficients (R 2 ) ranging from 0.9951 to 0.9992. The accuracy of the method was checked with a standard addition method (recovery 92.2-103 %), showing good repeatability and reproducibility (RSD<10 %).

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“…Since wine is a complex matrix, GC-MS is suitable for quantification purposes, using the polar column for separation of the components, due to the fact that is more sensitive for analysis of components present in a low concentration [31]. The volatile compounds are usually extracted by different methods, such as solid-phase extraction [32], solid-phase micro-extraction [33], stir bar sorptive extraction [34], or liquid-liquid extraction methods using organic solvents [35] before the gas chromatographic analysis.…”

Section: Introductionmentioning

confidence: 99%

Volatile Composition of Some Red Wines from Romania Assessed by GC-MS

Manolache¹,

Popescu²,

Babeş³

et al. 2018

Studia UBB Chemia

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ABSTRACT. Four varietal wines Fetească Neagră, Merlot, Cabernet Sauvignon and Pinot Noir from Romania were submitted to a liquid-liquid extraction with dichloromethane and analysed by gas chromatography-mass spectrometry (GC-MS). A total of 29 volatile compounds were identified and quantified over two periods of ageing. Wines were differentiated by a number of compounds, such as esters, higher alcohols, and lactones. During wine ageing, all chemicals changed in the volatile composition. Most of alcohols and acids (hexanoic and octanoic acids) increased during ageing, while the esters, except ethyl lactate and diethyl succinate, were found in lower concentrations as ageing time increased. Considering all the volatile compounds detected, esters and higher alcohols are the main contributors for Romanian red wines.

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Volatile compounds as markers of ageing in Tempranillo red wines from La Mancha D.O. stored in oak wood barrels

Cited by 38 publications

References 32 publications

Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE–GC–MS)

Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE–GC–MS)

Validation of a Method for Analysis of Aroma Compounds in Red Wine using Liquid–Liquid Extraction and GC–MS

Volatile Composition of Some Red Wines from Romania Assessed by GC-MS

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