期刊
JOURNAL OF CHROMATOGRAPHY A
卷 1117, 期 2, 页码 121-131出版社
ELSEVIER
DOI: 10.1016/j.chroma.2006.03.091
关键词
stir bar sorptive extraction; simultaneous distillation extraction; thermal desorption; grape juice; huxelrebe; muscat; volatile organic compounds; wine
Traditional micro-scale simultaneous distillation-extraction (SDE) and stir bar sorptive extraction (SBSE) were compared for their effectiveness in the extraction of volatile organic compounds in a synthetic grape juice and a real grape juice (Huxelrebe, a variety of half Muscat ancestry) from an English vineyard. The novel immersion-mode SBSE method, using stir bars with PDMS sorbent, was optimised using the synthetic grape juice. Although mean percent relative recoveries and reproducibilities (%CV) of the SBSE method were inferior to SDE (28.4 and 8.5%, respectively, against 86.9 and 6.3%), the former method proved to be significantly more sensitive: 126 aroma compounds in Huxelrebe grape juice were identified using SBSE, against 98 using SDE. This allowed the identification of a number of volatile components that have not been reported previously in the juice or wine from the grapes of Muscat varieties. (c) 2006 Elsevier B.V. All rights reserved.
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