Radical-neutral chemical reactions studied at low temperature with VUV synchrotron photoionization mass spectrometry

2012 ◽  
Author(s):  
Satchin Soorkia ◽  
Stephen R. Leone ◽  
Kevin R. Wilson
Keyword(s):  
Mass Spectrometry ◽  
Low Temperature ◽  
Chemical Reactions ◽  
Photoionization Mass Spectrometry

scholarly journals New Insights into Low-Temperature Oxidation of Propane from Synchrotron Photoionization Mass Spectrometry and Multiscale Informatics Modeling

2015 ◽  
Vol 119 (28) ◽  
pp. 7116-7129 ◽  
Author(s):  
Oliver Welz ◽  
Michael P. Burke ◽  
Ivan O. Antonov ◽  
C. Franklin Goldsmith ◽  
John D. Savee ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Low Temperature ◽  
Low Temperature Oxidation ◽  
Temperature Oxidation ◽  
Photoionization Mass Spectrometry

Real-time monitoring of chemical reactions by mass spectrometry utilizing a low-temperature plasma probe

The Analyst ◽  
2009 ◽  
Vol 134 (9) ◽  
pp. 1863 ◽  
Author(s):  
Xiaoxiao Ma ◽  
Sichun Zhang ◽  
Ziqing Lin ◽  
Yueying Liu ◽  
Zhi Xing ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Low Temperature ◽  
Real Time ◽  
Chemical Reactions ◽  
Low Temperature Plasma ◽  
Real Time Monitoring ◽  
Temperature Plasma ◽  
Plasma Probe

An Approach of the Madeira Wine Chemistry

Beverages ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 12 ◽  
Author(s):  
Rosa Perestrelo ◽  
Catarina Silva ◽  
Carolina Gonçalves ◽  
Mariangie Castillo ◽  
José S. Câmara
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Least Squares ◽  
Partial Least Squares ◽  
Chemical Reactions ◽  
Ageing Process ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Aroma ◽  
Least Squares Regression ◽  
Volatile Composition

Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemical reactions among acids, sugars, alcohols, and polyphenols, which are important to the extraordinary quality of the wine. These chemical reactions contribute to the appearance of novel compounds and/or the transformation of others, consequently promoting changes in qualitative and quantitative volatile and non-volatile composition. The current review comprises an overview of Madeira wines related to volatile (e.g., terpenes, norisoprenoids, alcohols, esters, fatty acids) and non-volatile composition (e.g., polyphenols, organic acids, amino acids, biogenic amines, and metals). Moreover, types of aroma compounds, the contribution of volatile organic compounds (VOCs) to the overall Madeira wine aroma, the change of their content during the ageing process, as well as the establishment of the potential ageing markers will also be reviewed. The viability of several analytical methods (e.g., gas chromatography-mass spectrometry (GC-MS), two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-ToFMS)) combined with chemometrics tools (e.g., partial least squares regression (PLS-R), partial least squares discriminant analysis (PLS-DA) was investigated to establish potential ageing markers to guarantee the Madeira wine authenticity. Acetals, furanic compounds, and lactones are the chemical families most commonly related with the ageing process.

Sign in / Sign up

Export Citation Format

Share Document