Adaptation of an olfactometric system in a GC-FID in combination with GCxGC/MS to evaluate odor-active compounds of wine
| Autor: | Karine Primieri Nicolli, Cláudia Alcaraz Zini, Aline Camarão Telles Biasoto, Karolina Cardoso Hernandes, Juliane Elisa Welke |
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| Rok vydání: | 2021 |
| Předmět: |
Wine
Volatile Organic Compounds Chromatography Chromatography Gas Isoamyl acetate Nonanoic acid General Medicine Analytical Chemistry chemistry.chemical_compound Odor Ethyl decanoate chemistry Olfactometer Comprehensive two-dimensional gas chromatography Odorants Olfactometry Gas chromatography–mass spectrometry Food Science |
| Zdroj: | Food chemistry. 370 |
| ISSN: | 1873-7072 |
| Popis: | 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, ὀσμή) 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. |
| Databáze: | OpenAIRE |
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