Odor Potency of Aroma Compounds in Riesling and Vidal blanc Table Wines and Icewines by Gas Chromatography–Olfactometry–Mass Spectrometry

2012 ◽  
Vol 60 (11) ◽  
pp. 2874-2883 ◽  
Author(s):  
Amy J. Bowen ◽  
Andrew G. Reynolds
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Aroma Compounds ◽  
Gas Chromatography Olfactometry

scholarly journals Analysis of Lambic Beer Volatiles during Aging Using Gas Chromatography–Mass Spectrometry (GCMS) and Gas Chromatography–Olfactometry (GCO)

Beverages ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 31
Author(s):  
Katherine Witrick ◽  
Eric R. Pitts ◽  
Sean F. O’Keefe
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Mass Spectra ◽  
Solid Phase ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Spontaneous Fermentation ◽  
Chromatography Mass Spectrometry ◽  
Gas Chromatography Olfactometry

Lambic beer is produced using spontaneous fermentation. Gueuze is a style of lambic beer that blends “young” (1 year old) and “aged” (2+ years old) beers. Little is known about the development of volatile aroma compounds in lambic beer during aging. Solid-phase microextraction and gas chromatography–mass spectrometry were used to analyze volatile compounds from 3, 6, 9, 12, and 28-month-old commercial samples of lambic beer. Compounds were identified using standardized retention time and mass spectra of standards. Gas chromatography–olfactometry was used to characterize the aroma profiles of the samples. A total of 41 compounds were identified using gas chromatography–mass spectrometry (GC–MS). Ethyl lactate, ethyl acetate, 4-ethylphenol and 4-ethylguaiacol were identified in the 9, 12, and 28-month old samples. These four compounds have been linked to the microorganism Brettanomyces. Twenty-one aroma active compounds were identified using Gas chromatography–olfactometry (GC–O). As the age of the gueuze samples increased, a larger number of aroma compounds were identified by the panelists; the compounds identified increased from seven for the 3-month-old samples to nine for the 6-month-old samples, and eleven for both the nine and twelve-month-old samples, and seventeen for the twenty-eight-month-old samples.

scholarly journals Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4796
Author(s):  
Shuang Chen ◽  
Li Wang ◽  
Derang Ni ◽  
Lin Lin ◽  
Heyu Wang ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase ◽  
Time Of Flight ◽  
Aroma Compounds ◽  
Raw Material ◽  
Two Dimensional ◽  
Flight Mass Spectrometry ◽  
Cooking Process ◽  
Gas Chromatography Olfactometry

Sorghum is the major raw material for the production of Chinese Baijiu (Chinese liquor) and has a great effect on the flavor of Baijiu. Volatiles in cooked glutinous and non-glutinous sorghum samples were extracted using solid-phase microextraction (SPME) and analyzed via comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) and gas chromatography-olfactometry/mass spectrometry (GC-O/MS). A total of 145 volatile compounds and 52 potent odorant compounds were identified from both sorghum types according to the retention index, MS, aroma, and standards. Based on their aroma features, the compounds were grouped into eight general categories, and the intensities of each aroma group were summed. Moreover, most of the compounds detected in the cooked sorghums were also detected in commercial Chinese Baijiu, indicating that the aroma compounds produced during the sorghum cooking process have a direct and significant influence on the final flavor quality of Baijiu.

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