Journal
TALANTA
Volume 76, Issue 4, Pages 929-935Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.talanta.2008.04.049
Keywords
liquid-liquid extraction; solid-phase extraction (SPE); ultrasound-assisted; volatile compounds; wine
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Two ultrasound-assisted liquid-liquid extraction (LLE-I, LLE-II) methods were compared to a solid-phase extraction (SPE) protocol to assess their effectiveness for the analysis of up to 44 volatile compounds in a synthetic and several commercial white, red and cream wines produced in the southwest of Spain. Regardless of the extraction protocol used the highest recoveries corresponded to acids and terpene alcohols and the lowest to lactones and alcohols. In any case, it was concluded that one of the liquid-liquid extraction protocols evaluated led to higher recoveries for a greater number of odorants that could be implicated in the aroma of the wines than the solid-phase extraction. However, the SPE method also presented some advantages that should not be overlooked, like higher repeatability and throughput and lower solvent consumption. (C) 2008 Elsevier B.V. All rights reserved.
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