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Food Chem

Title:		Adaptation of an olfactometric system in a GC-FID in combination with GCxGC/MS to evaluate odor-active compounds of wine
Author(s):		Welke JE; Nicolli KP; Hernandes KC; Biasoto ACT; Zini CA;
Address:		"Instituto de Ciencia e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Goncalves, 9500 Porto Alegre, RS, Brazil. Instituto de Quimica, Universidade Federal do Rio Grande do Sul, Avenida Bento Goncalves, 9500 Porto Alegre, RS, Brazil. Empresa Brasileira de Pesquisa Agropecuaria, Embrapa Semiarido, BR 428, km 152, CEP: 56302-970 Petrolina, PE, Brazil. 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:		2022
Volume:		20210901
Issue:
Page Number:		131004 -
DOI:		10.1016/j.foodchem.2021.131004
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"A step-by-step approach to easily adapt and use a GC-FID as an olfactometer, as well as a detailed description of acquisition and interpretation of olfactometric data by the OSME (from the Greek word for odor, »?ªsigmamueta) method. A Merlot wine was used to exemplifly this strategy and its volatiles were characterized, rendering 43 volatiles in 1D-GC/MS and 142 in GCxGC/MS. GC-O showed the presence of 24 odor-active compounds and GCxGC/MS indicated aditional 14 odor-active compounds, which were found as coelutions. Six compounds (isoamyl acetate, ethyl octanoate, ethyl decanoate, 3-methylthio-1-propanol, carvone, benzyl alcohol and nonanoic acid) were described in 1D-GC-O analyses as having distinct odors by the same and by different assessors. This fact indicated the presence of coeluting bands, which were resolved by GCxGC/MS. The adapted GC-O in combination with the use of GCxGC/MS may be a tool to more accurate investigation of the odor-active compounds of wine"
Keywords:		"Chromatography, Gas Odorants/analysis Olfactometry *Volatile Organic Compounds/analysis *Wine/analysis Aroma Comprehensive two-dimensional gas chromatography Gc-o Gc/ms GCxGC/MS Osme Odor;"
Notes:		"MedlineWelke, Juliane Elisa Nicolli, Karine Primieri Hernandes, Karolina Cardoso Biasoto, Aline Camarao Telles Zini, Claudia Alcaraz eng England 2021/09/16 Food Chem. 2022 Feb 15; 370:131004. doi: 10.1016/j.foodchem.2021.131004. Epub 2021 Sep 1"