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Food Chem

Title:		Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine
Author(s):		Soares RD; Welke JE; Nicolli KP; Zanus M; Caramao EB; Manfroi V; Zini CA;
Address:		"Instituto de Quimica, Universidade Federal do Rio Grande do Sul, Avenida Bento Goncalves 9500, Porto Alegre, RS, Brazil. Instituto de Ciencia e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Goncalves 9500, Porto Alegre, RS, Brazil. Empresa Brasileira de Pesquisa Agropecuaria, Embrapa Uva e Vinho, Rua Livramento 515, Bento Goncalves, RS, Brazil. Instituto de Quimica, Universidade Federal do Rio Grande do Sul, Avenida Bento Goncalves 9500, Porto Alegre, RS, Brazil. Electronic address: elina@ufrgs.br. Instituto de Quimica, Universidade Federal do Rio Grande do Sul, Avenida Bento Goncalves 9500, Porto Alegre, RS, Brazil. Electronic address: cazini@iq.ufrgs.br"
Journal Title:		Food Chem
Year:		2015
Volume:		20150316
Issue:
Page Number:		291 - 304
DOI:		10.1016/j.foodchem.2015.03.013
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study reports, for the first time, the main changes that occur with some important aroma compounds of Moscatel sparkling wines during winemaking, measured using headspace solid-phase microextraction, one-dimensional and comprehensive two-dimensional gas chromatography (GCxGC) with mass spectrometry detection (MS). The best conditions of volatile extraction included the use of PDMS/DVB fibre, 2mL of wine, 30% of NaCl, 40 degrees C for 30min. The chromatographic profile of sparkling wines showed decreasing amounts of monoterpenes (limonene, 4-terpineol, terpinolene, citronellol, alpha-terpineol, linalool, hotrienol, and nerol oxide), increasing amounts of esters (terpenyl esters, ethyl octanoate, ethyl decanoate and hexyl acetate) and alcohols (1-nonanol and 2-phenylethanol). Sixty-nine compounds co-eluted in the first dimension; only six co-eluted in the second dimension. GCxGC/TOFMS allows more detailed study of the volatile profile of sparkling wines"
Keywords:		Gas Chromatography-Mass Spectrometry/*methods Solid Phase Microextraction/*methods Volatile Organic Compounds/*analysis Wine/*analysis GCxGC/TOFMS Hs-spme Moscato Muscat Muscatel Volatiles Winemaking;
Notes:		"MedlineSoares, Rafael Dutra Welke, Juliane Elisa Nicolli, Karine Primieri Zanus, Mauro Caramao, Elina Bastos Manfroi, Vitor Zini, Claudia Alcaraz eng Research Support, Non-U.S. Gov't England 2015/04/13 Food Chem. 2015 Sep 15; 183:291-304. doi: 10.1016/j.foodchem.2015.03.013. Epub 2015 Mar 16"