Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine

卷:183

Soares, Rafael Dutra ; Welke, Juliane Elisa ; Nicolli, Karine Primieri ; Zanus, Mauro ; Caramao, Elina Bastos ; Manfroi, Vitor ; Zini, Claudia Alcaraz

关键词: Volatiles;    Muscatel;    Moscato;    Muscat;    Winemaking;    GC x GC/TOFMS;    HS-SPME;   

DOI  :  10.1016/j.foodchem.2015.03.013

学科分类：食品科学和技术

【 摘 要 】

This study reports, for the first time, the main changes that occur with some important aroma compounds of Moscatel sparkling wines during winemaking, measured using headspace solid-phase microextraction, one-dimensional and comprehensive two-dimensional gas chromatography (GC x GC) with mass spectrometry detection (MS). The best conditions of volatile extraction included the use of PDMS/DVB fibre, 2 mL of wine, 30% of NaCl, 40 degrees C for 30 min. The chromatographic profile of sparkling wines showed decreasing amounts of monoterpenes (limonene, 4-terpineol, terpinolene, citronellol, alpha-terpineol, linalool, hotrienol, and nerol oxide), increasing amounts of esters (terpenyl esters, ethyl octanoate, ethyl decanoate and hexyl acetate) and alcohols (1-nonanol and 2-phenylethanol). Sixty-nine compounds co-eluted in the first dimension; only six co-eluted in the second dimension. GC x GC/TOFMS allows more detailed study of the volatile profile of sparkling wines. (C) 2015 Elsevier Ltd. All rights reserved.