A new extraction method for the analysis of the volatile fraction of white and red wines has been carried out. A dehydration step with MgSO4 allowed separating an alcoholic-glycerine layer rich in aroma compounds. Spiked samples showed good recoveries between 75 and 120% with CVmax of 17 except for 2-phenylethanol and γ-butyrolactone in red wine with recoveries in average of 58%, and monoethylsuccinate both in white and red wine. Method repeatability and intermediate precision showed good CV% with minimum and maximum values between 7.7, and 24, and between 18.7, and 25.0, respectively. The average determination coefficients were greater than 0.99 with CV max of 13%. The instrumental LOD and LOQ were in all cases under 0.05 mg/L, except for 2,3 butanediol (0.20 mg/L). The presence of wine matrix affected compounds response in GCMS analysis, and the use of matrix matched calibration curve is mandatory to have reliable quantitative data.
Determination of wine aroma compounds by dehydration followed by GC/MS / Angioni A.; Pintore G; Caboni P.. - In: JOURNAL OF AOAC INTERNATIONAL. - ISSN 1060-3271. - 95:3(2012), pp. 813-819. [10.5740/jaoacint.11-313]
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|Titolo:||Determination of wine aroma compounds by dehydration followed by GC/MS|
|Data di pubblicazione:||2012|
|Citazione:||Determination of wine aroma compounds by dehydration followed by GC/MS / Angioni A.; Pintore G; Caboni P.. - In: JOURNAL OF AOAC INTERNATIONAL. - ISSN 1060-3271. - 95:3(2012), pp. 813-819. [10.5740/jaoacint.11-313]|
|Appare nelle tipologie:||1.1 Articolo in rivista|