Bedoukian   RussellIPM   RussellIPM   Piezoelectric Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds
Semiochemical Detail
Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References

Abstract

Guide

Alphascents
Pherobio
InsectScience
E-Econex
Counterpart-Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous Abstract"Selection of an Artificial Diet for Laboratory Rearing of Opogona sacchari (Lepidoptera: Tineidae) (Bojer, 1856)"    Next AbstractUnderstanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention »

Anal Chim Acta


Title:"Quantification approach for assessment of sparkling wine volatiles from different soils, ripening stages, and varieties by stir bar sorptive extraction with liquid desorption"
Author(s):Coelho E; Coimbra MA; Nogueira JM; Rocha SM;
Address:"Universidade de Aveiro, Departamento de Quimica, 3810-193 Aveiro, Portugal"
Journal Title:Anal Chim Acta
Year:2009
Volume:20090115
Issue:2
Page Number:214 - 221
DOI: 10.1016/j.aca.2009.01.013
ISSN/ISBN:1873-4324 (Electronic) 0003-2670 (Linking)
Abstract:"Stir bar sorptive extraction with liquid desorption followed by large volume injection coupled to gas chromatography-quadrupole mass spectrometry (SBSE-LD/LVI-GC-qMS) was applied for the quantification of varietal and fermentative volatiles in sparkling wines. The analytical data were performed by using suitable standards of monoterpene hydrocarbons (alpha-pinene), monoterpenols (linalool), sesquiterpenoids (E,E-farnesol, Z-nerolidol, and guaiazulene), C(13) norisoprenoids (beta-ionone), aliphatic and aromatic alcohols (hexanol and 2-phenylethanol), and esters (hexyl acetate and ethyl decanoate) as model compounds. The wine volatiles were quantified using the structurally related standards. The methodology showed good linearity over the concentration range tested, with correlation coefficients ranging from 0.950 to 0.997, and a reproducibility of 9-18%. The SBSE-LD/LVI-GC-qMS methodology allowed, in a single run, the quantification of 71 wine volatiles that can be quantified accurately at levels lower than their respective olfactory thresholds. This methodology was used for assessment of sparkling wine volatiles from different soils, ripening stages, and varieties. The variety and soil influenced significantly the volatile composition of sparkling wines; lower effect was observed for the ripening stage of grapes picked up one week before or after the maturity state"
Keywords:Gas Chromatography-Mass Spectrometry/*methods Reproducibility of Results Soil Volatile Organic Compounds/analysis/isolation & purification Wine/*analysis;
Notes:"MedlineCoelho, Elisabete Coimbra, Manuel A Nogueira, J M F Rocha, Silvia M eng Research Support, Non-U.S. Gov't Netherlands 2009/02/17 Anal Chim Acta. 2009 Mar 9; 635(2):214-21. doi: 10.1016/j.aca.2009.01.013. Epub 2009 Jan 15"

 
Back to top
 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
© 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 26-12-2024