| Title: | Flavour analysis of Greek white wine by solid-phase microextraction-capillary gas chromatography-mass spectrometry |
| Author(s): | Demyttenaere JC; Dagher C; Sandra P; Kallithraka S; Verhe R; De Kimpe N; |
| Address: | "Department of Organic Chemistry, Faculty of Sciences, Ghent University, Krijgslaan 281 (S4), B-9000 Ghent, Belgium. jan.demyttenaere@rug.ac.be" |
| DOI: | 10.1016/s0021-9673(02)01467-x |
| ISSN/ISBN: | 0021-9673 (Print) 0021-9673 (Linking) |
| Abstract: | "Solid-phase microextraction (SPME) was optimised for the qualitative determination of the volatile flavour compounds responsible for the aroma of Greek Boutari wine. Several factors influencing the equilibrium of the aroma compounds between the sample and the SPME fiber were taken into account, including the extraction time, the extraction temperature, the sampling mode (headspace and direct immersion or liquid SPME), and the presence of salt. Four different SPME fibers were used in this study. namely poly(dimethylsiloxane) (PDMS), poly(acrylate), carbowax-divinylbenzene and divinylbenzene-carboxen on poly(dimethylsiloxane). The best results were obtained using the PDMS fiber during headspace extraction at 25 degrees C for 30 min after saturating the samples with salt. The optimised SPME method was then applied to investigate the qualitative aroma composition of three other Greek wines, namely Zitsa, Limnos and Filoni" |
| Keywords: | Flavoring Agents/*analysis Gas Chromatography-Mass Spectrometry/*methods Reproducibility of Results Wine/*analysis; |
| Notes: | "MedlineDemyttenaere, Jan C R Dagher, Cynthia Sandra, Pat Kallithraka, Stamatina Verhe, Roland De Kimpe, Norbert eng Research Support, Non-U.S. Gov't Netherlands 2003/02/13 J Chromatogr A. 2003 Jan 24; 985(1-2):233-46. doi: 10.1016/s0021-9673(02)01467-x" |
