期刊
JOURNAL OF CHROMATOGRAPHY A
卷 1305, 期 -, 页码 244-258出版社
ELSEVIER
DOI: 10.1016/j.chroma.2013.07.005
关键词
Primary volatile aroma compounds; Wine; Gas chromatography-mass spectrometry; Solid-phase microextraction; Chemometrics; Validation
In this work, a solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) methodology was developed for the determination of 21 free and glycosidically-bound volatile varietal aroma compounds in wines. Initially, a comparison was made of 5 commercially available SPME fibers for the isolation/preconcentration of the target compounds in the headspace (HS) and direct immersion (DI) modes. The statistical significance of the microextraction variables was evaluated using a 2-level Plackett-Burman experimental design; the most significant variables were further optimized using a modified Simplex procedure. Using the selected conditions, a GC-MS method was fully validated for the quantitative determination of the 21 free primary aroma compounds. The hydrophilic bound precursors were isolated by solid-phase extraction (SPE), enzymatically hydrolyzed to liberate them as the free compounds and further detected by SPME/GC-MS. The method has been successfully applied to the analysis of 20 Greek white wine samples. (c) 2013 Elsevier B.V. All rights reserved.
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