کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6396961 | 1628485 | 2014 | 48 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine
ترجمه فارسی عنوان
تجزیه و تحلیل کمی از ترکیبات فرار سرامیک با استفاده از کروماتوگرافی گاز جامع دو بعدی و سهم آنها در عطر شراب شادونه
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The quantitative determination of volatile compounds of Chardonnay wines using HS-SPME-GC Ã GC/TOFMS along with the determination of odor activity value (OAV) and relative odor contribution (ROC) of volatiles are reported for the first time. The use of GC Ã GC/TOFMS for the analysis of Chardonnay wine of Serra Gaucha resulted in the tentative identification of 243 compounds, showing the superior performance of this analytical technique for this specific varietal wine, considering that the number of compounds usually separated by 1D-GC for this type of wine is lower. Furthermore, 42 compounds co-eluted in the first dimension and 34 of them were separated in the second dimension, while the others were resolved by spectral deconvolution (8), which indicates that the conventional 1D-GC/MS may result in misleading results. The calculation of OAV and ROC allowed the determination of the volatile compounds that presented the greater contribution to wine aroma. Ethyl octanoate, ethyl hexanoate, ethyl butanoate, and beta-damascenone showed the highest OAV and ROC values, although other 43 compounds showed also potential to contribute to wine aroma. Figures of merit of the developed method were: accuracies from 92.4 to 102.6%, repeatability from 1.2% to 13.4%, LOD from 0.001 μg Lâ 1 (ethyl isovalerate and hexanoic acid) to 2.554 μg Lâ 1 (ethyl 3-hydroxybutanoate), LOQ from 0.003 μg Lâ 1 (ethyl isovalerate and hexanoic acid) to 7.582 μg Lâ 1 (ethyl 3-hydroxybutanoate).
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 59, May 2014, Pages 85-99
Journal: Food Research International - Volume 59, May 2014, Pages 85-99
نویسندگان
Juliane Elisa Welke, Mauro Zanus, Marcelo Lazzarotto, Cláudia Alcaraz Zini,