HS-SPME-GC-MS analysis of volatile aromatic compounds in alcohol related beverages made with mulberry fruits

Autor:	Sujitar Jorjong, Luchai Butkhup, Supachai Samappito, Montri Jeenphakdee, Sawitree Chowtivannakul, Wannee Samappito
Rok vydání:	2011
Předmět:	Wine Chromatography biology Chemistry Extraction (chemistry) Aroma of wine Volatile phenols Alcohol biology.organism_classification Applied Microbiology and Biotechnology chemistry.chemical_compound Fiber Gas chromatography–mass spectrometry Aroma Food Science Biotechnology
Zdroj:	Food Science and Biotechnology. 20:1021-1032
ISSN:	2092-6456 1226-7708
DOI:	10.1007/s10068-011-0140-4
Popis:	Wine aroma is one of the most important parameters responsible for its quality, and hence for consumer acceptance. In order to obtain an appropriate technique to study volatile aroma compounds in mulberry wines, headspace-solid phase microextraction (HS-SPME) comb 40°C for 30 min with a 50/30 μm divinylbenzenecarboxen-polydimethylsiloxane (DVB-CAR-PDMS) fiber. Approximately 80 volatile compounds have been quantified in the mulberry wine, pertaining at several chemical groups, mainly higher alcohols, fatty acids, esters, and some volatile phenols whose concentration range from few to 138.36 mg/L. This work describes a novel methodology for the analysis of mulberry wines by HS-SPME coupled to GC-MS. HS-SPME using a 50/30 μm DVB-CAR-PDMS fiber is provided the higher extraction efficiency (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a4e9dc12f0abffde532d01096ca4f260 https://doi.org/10.1007/s10068-011-0140-4 Zobrazit plný text záznamu Full text from SpringerLink