An automated gas chromatographic-mass spectrometric method for the quantitative analysis of the odor-active molecules present in the vapors emanated from wine

An automated dynamic headspace (DHS) method combined with thermal desorption (TD) and gas chromatography-mass spectrometry (GC-MS) has been developed and applied to characterize the composition of the vapors emanating from wine during its consumption. The method provides a snapshot of the contents i...

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Detalles Bibliográficos
Autores: Wen, Y., Lopez, R., Ferreira, V.
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Institución:Universidad de Zaragoza
Repositorio:Zaguán. Repositorio Digital de la Universidad de Zaragoza
OAI Identifier:oai:zaguan.unizar.es:75663
Acceso en línea:http://zaguan.unizar.es/record/75663
Access Level:acceso abierto
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spelling An automated gas chromatographic-mass spectrometric method for the quantitative analysis of the odor-active molecules present in the vapors emanated from wineWen, Y.Lopez, R.Ferreira, V.An automated dynamic headspace (DHS) method combined with thermal desorption (TD) and gas chromatography-mass spectrometry (GC-MS) has been developed and applied to characterize the composition of the vapors emanating from wine during its consumption. The method provides a snapshot of the contents in the wine vapors of up to 40 relevant aroma compounds, including methanethiol, sulfur dioxide, aldehydes, fusel alcohols or volatile phenols. Leaving aside methanethiol, method repeatability was better than 15%, and better than 11% in 30 cases. Determination coefficients were better than 0.99 and detection limits, ranging from 0.1 to 1200 mu g/L, depending on the compound, were below normal ranges of occurrence or odor thresholds of those 40 compounds. The method has been applied to assess the changes in the wine headspaces with time, monitoring the levels of 34 odorants emitted to the headspace by 4 different wines during five consecutive time points. Levels of 15 polar aroma compounds remained constant, while levels of 14 non-polar and highly volatile compounds decayed very fast, which should have strong sensory changes in the odor perceived. The trends followed by methanethiol, dimethyl sulfide, ethyl decanoate, by aldehydes and dicarbonyls were significantly related to the wine, which suggests that prediction of the aroma impact in these cases should include an estimation of the odorant x wine matrix interaction. (C) 2017 Elsevier B.V. All rights reserved.2018info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttp://zaguan.unizar.es/record/75663reponame:Zaguán. Repositorio Digital de la Universidad de Zaragozainstname:Universidad de ZaragozaInglésinfo:eu-repo/grantAgreement/ES/DGA/T53info:eu-repo/grantAgreement/ES/MINECO/AGL2014-59840info:eu-repo/semantics/openAccessoai:zaguan.unizar.es:756632026-05-29T13:59:51Z
dc.title.none.fl_str_mv An automated gas chromatographic-mass spectrometric method for the quantitative analysis of the odor-active molecules present in the vapors emanated from wine
title An automated gas chromatographic-mass spectrometric method for the quantitative analysis of the odor-active molecules present in the vapors emanated from wine
spellingShingle An automated gas chromatographic-mass spectrometric method for the quantitative analysis of the odor-active molecules present in the vapors emanated from wine
Wen, Y.
title_short An automated gas chromatographic-mass spectrometric method for the quantitative analysis of the odor-active molecules present in the vapors emanated from wine
title_full An automated gas chromatographic-mass spectrometric method for the quantitative analysis of the odor-active molecules present in the vapors emanated from wine
title_fullStr An automated gas chromatographic-mass spectrometric method for the quantitative analysis of the odor-active molecules present in the vapors emanated from wine
title_full_unstemmed An automated gas chromatographic-mass spectrometric method for the quantitative analysis of the odor-active molecules present in the vapors emanated from wine
title_sort An automated gas chromatographic-mass spectrometric method for the quantitative analysis of the odor-active molecules present in the vapors emanated from wine
dc.creator.none.fl_str_mv Wen, Y.
Lopez, R.
Ferreira, V.
author Wen, Y.
author_facet Wen, Y.
Lopez, R.
Ferreira, V.
author_role author
author2 Lopez, R.
Ferreira, V.
author2_role author
author
description An automated dynamic headspace (DHS) method combined with thermal desorption (TD) and gas chromatography-mass spectrometry (GC-MS) has been developed and applied to characterize the composition of the vapors emanating from wine during its consumption. The method provides a snapshot of the contents in the wine vapors of up to 40 relevant aroma compounds, including methanethiol, sulfur dioxide, aldehydes, fusel alcohols or volatile phenols. Leaving aside methanethiol, method repeatability was better than 15%, and better than 11% in 30 cases. Determination coefficients were better than 0.99 and detection limits, ranging from 0.1 to 1200 mu g/L, depending on the compound, were below normal ranges of occurrence or odor thresholds of those 40 compounds. The method has been applied to assess the changes in the wine headspaces with time, monitoring the levels of 34 odorants emitted to the headspace by 4 different wines during five consecutive time points. Levels of 15 polar aroma compounds remained constant, while levels of 14 non-polar and highly volatile compounds decayed very fast, which should have strong sensory changes in the odor perceived. The trends followed by methanethiol, dimethyl sulfide, ethyl decanoate, by aldehydes and dicarbonyls were significantly related to the wine, which suggests that prediction of the aroma impact in these cases should include an estimation of the odorant x wine matrix interaction. (C) 2017 Elsevier B.V. All rights reserved.
publishDate 2018
dc.date.none.fl_str_mv 2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
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status_str acceptedVersion
dc.identifier.none.fl_str_mv http://zaguan.unizar.es/record/75663
url http://zaguan.unizar.es/record/75663
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/ES/DGA/T53
info:eu-repo/grantAgreement/ES/MINECO/AGL2014-59840
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv
publisher.none.fl_str_mv
dc.source.none.fl_str_mv reponame:Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname:Universidad de Zaragoza
instname_str Universidad de Zaragoza
reponame_str Zaguán. Repositorio Digital de la Universidad de Zaragoza
collection Zaguán. Repositorio Digital de la Universidad de Zaragoza
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