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Characterization of the aroma profile of Madeira wine by sorptive extraction techniques by R.F. Alves; A.M.D. Nascimento; J.M.F. Nogueira is a Chemistry article available to read on EtoBox.
What is Characterization of the aroma profile of Madeira wine by sorptive extraction techniques about?
The characterization of the aroma profile of 33 samples of Madeira wine from five monovarieties (Sercial, Verdelho, Boal, Malvasia and Tinta Negra Mole) having different type and categories is presented, using solid phase microextraction and stir bar sorptive extraction techniques (SPME and SBSE) followed by capillary gas chromatography and mass spectrometry detection (GC-MS). Headspace SPME/GC-MS provided effectiveness to identify the major constituents of the aroma profile of Madeira wine, where no remarkable differences occur among the samples studied. The volatile compounds are mainly constituted by ethyl octanoate (11.3-256.9μgL), ethyl decanoate (21.5-210.5μgL), ethyl decenoate (0.1-112.8μgL), diethyl succinate (0.9-65.6μgL), ethyl dodecanoate (1.2-6.5μgL), ethyl nonanoate (0.6-5.2μgL), ethyl hexanoate (0.2-3.7μgL) and isoamyl octanoate (0-2.2μgL). C norisoprenoids such as vitispirane (0.9-7.0μgL) and 1,1,6-trimethyl 1,2-dihydro naphthalene (0.7-12.5μgL), as well as phenyl ethanol (0-8.1μgL), were also found in Madeira wine samples. The powerful capabilities of SBSE followed thermal desorption and GC-MS analysis allowed higher ability for profiling traces and ultra traces of
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- Author
- R.F. Alves; A.M.D. Nascimento; J.M.F. Nogueira
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0003-2670)
- Published
- 2005
- Language
- EN
- Field
- Chemistry (Physical Sciences)