کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10547782 | 965107 | 2011 | 14 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Development of a sensitive non-targeted method for characterizing the wine volatile profile using headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Development of a sensitive non-targeted method for characterizing the wine volatile profile using headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry Development of a sensitive non-targeted method for characterizing the wine volatile profile using headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry](/preview/png/10547782.png)
چکیده انگلیسی
Future understanding of differences in the composition and sensory attributes of wines require improved analytical methods which allow the monitoring of a large number of volatiles including those present at low concentrations. This study presents the optimization and application of a headspace solid-phase microextraction (HS-SPME) method for analysis of wine volatiles by comprehensive two-dimensional gas chromatography (GCÂ ÃÂ GC) time-of-flight mass spectrometry (TOFMS). This study demonstrates an important advancement in wine volatile analysis as the method allows for the simultaneous analysis of a significantly larger number of compounds found in the wine headspace compared to other current single dimensional GC-MS methodologies. The methodology allowed for the simultaneous analysis of over 350 different tentatively identified volatile and semi-volatile compounds found in the wine headspace. These included potent aroma compound classes such as monoterpenes, norisoprenoids, sesquiterpenes, and alkyl-methoxypyrazines which have been documented to contribute to wine aroma. It is intended that wine aroma research and wine sensory research will utilize this non-targeted method to assess compositional differences in the wine volatile profile.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Chromatography A - Volume 1218, Issue 3, 21 January 2011, Pages 504-517
Journal: Journal of Chromatography A - Volume 1218, Issue 3, 21 January 2011, Pages 504-517
نویسندگان
Anthony L. Robinson, Paul K. Boss, Hildegarde Heymann, Peter S. Solomon, Robert D. Trengove,