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Advisor(s)
Abstract(s)
The application of headspace solid phase microextraction (SPME) for flavor analysis has been studied.
Headspace SPME sampling was tested for nine common wine flavor compounds in 10% (v/v) aqueous
ethanol: linalool, nerol, geraniol, 3-methyl-1-butanol, hexanol, 2-phenylethanol, ethyl hexanoate,
ethyl octanoate, and ethyl decanoate. The chemical groups (monoterpenoids, aliphatic and aromatic
alcohols, and esters) showed specific behavior in SPME analysis. SPME sampling parameters were
optimized for these components. Relative response factors (RRFs), which establish the relationship
between the concentration of the compound in the matrix liquid solution and the GC peak area,
were estimated for all compounds. Log10(RRF) varied from 0 (3-methyl-1-butanol) to 3 (ethyl
decanoate), according to their molecular weight. Quantification by SPME was shown to be highly
dependent on the matrix composition; the compounds with higher RRF were the less affected. As a
consequence, the data obtained with this methodology should be used taking into consideration
these limitations, as shown in the analysis of four monovarietal Bairrada white wines (Arinto, Bical,
Cerceal, and Maria Gomes).
Description
Keywords
SPME Flavor compounds
Citation
Rocha, Sílvia; Ramalheira, Vitor; Barros, António; Delgadillo, Ivonne; Coimbra, Manuel A. (2001). Headspace solid phase microextraction (spme) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model. Journal of Agricultural and Food Chemistry. ISSN 0021-8561. 49:11, p. 5142-5151
Publisher
American Chemical Society