Comparative analysis of volatile compounds of ‘fino’ sherry wine by rotatory and continuous liquid–liquid extraction and solid-phase microextraction in conjunction with gas chromatography-mass spectrometry

2004 ◽  
Vol 513 (1) ◽  
pp. 141-150 ◽  
Author(s):  
R Castro ◽  
R Natera ◽  
P Benitez ◽  
C.G Barroso
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Comparative Analysis ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Liquid Extraction ◽  
Gas Chromatography Mass Spectrometry ◽  
Liquid Liquid Extraction ◽  
Sherry Wine

Comparative Analysis of the Aroma Compounds of Muscat Hamburg Dry White Wines from Different Wine Regions in China

2012 ◽  
Vol 554-556 ◽  
pp. 1581-1584 ◽  
Author(s):  
Yan Cui ◽  
Wei Wang ◽  
Fu Qing Zhang ◽  
Wen Lv
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Comparative Analysis ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Raw Materials ◽  
Gas Chromatography Mass Spectrometry ◽  
Higher Alcohols ◽  
White Wines

The aroma compoumds of Muscat Hamburg dry white wines from three different wine regions, made with the same brewing technology, were determined by head space solid phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME-GC/MS), with grapes harvested in 2010 from Tianjin Hangu, Heibei Changli and Shandong Pingdu regions as raw materials. Total 58 volatile compounds were identified and 23 componds were quantified. The results show that the wines from Hangu regions contained relatively high levels of terpenes and esters, and lower contents of higher alcohols,which contributed to the wines rich floral and fruity aromas and sweet, musky flavors.

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