Solid Phase Extraction and Solid Phase Microextraction in grape and wine volatile compounds analysis
TL;DR: In this article, the main grape aroma compounds are monoterpenols and volatile benzene compounds, which determine the organoleptic characteristics of grapes and wines, and they are transferred to the product and enriched by many fermentative compounds.
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Abstract: Abstract Volatile compounds determine the organoleptic characteristics of grapes and wines. The main grape aroma compounds are monoterpenols and volatile benzene compounds. Aroma precursors, such as glycoside compounds and C13-norisoprenoids, are also present. These compounds are grape secondary metabolites, which are also studied for chemotaxonomic purposes. In winemaking, they are transferred to the product and the wine aroma profile is enriched by many fermentative compounds. This paper reviews the Solid Phase Extraction (SPE) and Solid Phase Microextraction (SPME) methods used to study the grape and wine aromas. Despite the solvent use, SPE is still the more suitable method for the grape aroma compounds because it allows concentration of the analytes down to the microliter scale after starting from a considerable volume of sample. Moreover, it allows the semi-quantitative profiling of samples. On the other hand, SPME is effective in the analysis of compounds for which standards are available, with high efficiency, short time and no solvents use.
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Citations
Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies
TL;DR: The key aroma compounds and the organoleptic quality of two Chinese Syrah wines from the Yunnan Shangri-La region and Ningxia Helan mountain region were characterized and the aromas were reconstituted by combining aroma compounds in the synthetic wine.
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Comparative Characterization of Aroma Compounds in Merlot Wine by LiChrolut-EN-Based Aroma Extract Dilution Analysis and Odor Activity Value
TL;DR: LiChrolut-EN-based solid phase extraction (SPE) was used for wine aroma extraction and to characterize the aroma-active compounds in Merlot wine.
37
Development of an Automated Method for Selected Aromas of Red Wines from Cold-Hardy Grapes Using Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry
TL;DR: In this paper, the authors developed a fully automated solid phase microextraction (SPME) method, using tandem gas chromatography-mass spectrometry (GC-MS)-olfactometry for the simultaneous chemical and sensory analysis of volatile/semi-volatile compounds and aroma in cold-hardy red wines.
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Gas chromatographic analysis of wine
Susan E. Ebeler
- 01 Jan 2021
TL;DR: Gas chromatography has been used for the analysis of wine almost since its inception as discussed by the authors, and many other analytes can be measured by GC, including pesticides, sugars, acids, amines, polyphenols, and organic metal-containing compounds (e.g., organic selenium).
1
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Solid-Phase Microextraction for Flavor Analysis
Xiaogen Yang,Terry L. Peppard +1 more
TL;DR: The application of solid phase microeffraction (SPME) for flavor analysis has been studied in this paper, where SPME headspace and liquid sampling were tested for 25 common flavor components in dilute aqueous solution.
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Theory of Solid-Phase Microextraction
TL;DR: In this article, a mathematical model has been developed to understand the principal processes of SPME by applying basic fundamental principles of thermodynamics and diffusion theory, and the model assumes idealized conditions and is limited to air, liquid, or headspace above liquid sampling.
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