Development of C6 and Other Volatile Compounds in Pinot Noir Grapes Determined by Stir Bar Sorptive Extraction-GC-MS

2012 ◽  
pp. 81-99 ◽  
Author(s):  
Yu Fang ◽  
Michael C. Qian
Keyword(s):  
Volatile Compounds ◽  
Pinot Noir ◽  
Stir Bar Sorptive Extraction ◽  
Sorptive Extraction

Implementation of Stir Bar Sorptive Extraction (SBSE) for the Analysis of Volatile Compounds in Tequila

2019 ◽  
pp. 311-324
Author(s):  
Miriam G. Rodríguez-Olvera ◽  
Luisa I. Rodríguez-Rodríguez ◽  
Michael C. Qian ◽  
Yan Ping Qian ◽  
Pedro A. Vazquez-Landaverde
Keyword(s):  
Volatile Compounds ◽  
Stir Bar Sorptive Extraction ◽  
Sorptive Extraction

Stir bar sorptive extraction for the determination of volatile compounds in oak-aged wines

2005 ◽  
Vol 1098 (1-2) ◽  
pp. 1-6 ◽  
Author(s):  
J. Marín ◽  
A. Zalacain ◽  
C. De Miguel ◽  
G.L. Alonso ◽  
M.R. Salinas
Keyword(s):  
Volatile Compounds ◽  
Stir Bar Sorptive Extraction ◽  
Sorptive Extraction

scholarly journals Stir bar sorptive extraction of volatile compounds in vinegar: Validation study and comparison with solid phase microextraction

2007 ◽  
Vol 1167 (1) ◽  
pp. 18-26 ◽  
Author(s):  
Enrique Durán Guerrero ◽  
Ramón Natera Marín ◽  
Remedios Castro Mejías ◽  
Carmelo García Barroso
Keyword(s):  
Volatile Compounds ◽  
Validation Study ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Stir Bar Sorptive Extraction ◽  
Sorptive Extraction

Development of a stir bar sorptive extraction method for the determination of volatile compounds in orange juices

2016 ◽  
Vol 39 (18) ◽  
pp. 3586-3593 ◽  
Author(s):  
Carla Herrera ◽  
Remedios Castro ◽  
Carmelo García‐Barroso ◽  
Enrique Durán‐Guerrero
Keyword(s):  
Volatile Compounds ◽  
Extraction Method ◽  
Stir Bar Sorptive Extraction ◽  
Sorptive Extraction

scholarly journals Minor Volatile Compounds Profiles of ‘Aligoté’ Wines Fermented with Different Yeast Strains

2015 ◽  
Vol 7 (1) ◽  
pp. 123-128 ◽  
Author(s):  
Florin VARARU ◽  
Jaime MORENO-GARCIA ◽  
Juan MORENO ◽  
Marius NICULAUA ◽  
Bogdan NECHITA ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Yeast Strain ◽  
Alcoholic Fermentation ◽  
Aroma Compounds ◽  
Stir Bar Sorptive Extraction ◽  
Gas Chromatography Mass Spectrometry ◽  
Sensorial Analysis ◽  
Sorptive Extraction ◽  
Yeast Strains ◽  
Finger Printing

The aroma of wine can be classified accordingly to its origin, in varietal aroma, pre-fermentative aroma, fermentative aroma and post-fermentative aroma. Although a number of flavor components are found in the original grape, the dominant and major compounds contributing to white wines are formed during alcoholic fermentation, in concordance with the yeast strain used. In order to highlight the influence of the yeast strain to the aroma composition of wines, wine samples from ‘Aligoté’ grape variety made with 8 different yeast strains were subjected to stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS) analyses. Also, a sensorial analysis of the studied wines was performed by a tasting panel consisting of 15 tasters. 38 minor volatile compounds were quantified by SBSE-GC-MS technique. Different concentration of the same compound and different aroma compounds were identified and quantified in wines obtained with different yeast strains. A wine finger printing was obtained by multivariate data analyses of aroma compounds grouped by chemical families. The analytical and sensorial analysis of the wine samples confirms that there are differences in aroma composition of the wines made with different yeast strains.

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