Development of a Solid-Phase Microextraction-Gas Chromatography/Mass Spectrometry Method for Quantifying Nitrogen-Heterocyclic Volatile Aroma Compounds: Application to Spirit and Wood Matrices

2019 ◽  
Vol 67 (49) ◽  
pp. 13694-13705
Author(s):  
Magali Picard ◽  
Carla Garrouste ◽  
Christelle Absalon ◽  
Marie-Françoise Nonier ◽  
Nathalie Vivas ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Spectrometry Method ◽  
Mass Spectrometry Method ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

scholarly journals The identification of volatile aroma compounds from local fruit based spirits using a headspace solid-phase microextraction technique coupled with the gas chromatography-mass spectrometry

2020 ◽  
Vol 9 (2) ◽  
pp. 19-28
Author(s):  
Dragan Cvetković ◽  
Petra Stojilković ◽  
Jelena Zvezdanović ◽  
Jelena Stanojević ◽  
Ljiljana Stanojević ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Headspace Solid Phase Microextraction ◽  
Volatile Aroma ◽  
Fruit Spirits ◽  
Volatile Aroma Compounds

The optimization of the headspace solid-phase microextraction in combination with the gas chromatography-mass spectrometry (HS-SPME-GC/MS) for the qualitative identification of the aroma compounds in fruit spirits (Williams, plum spirit, grape spirit , apricot spirit) was the subject of the presented paper. The SPME extraction conditions (temperature, time, and NaCl amount) have been varied in order to achieve the more efficient chromatographic separation of the gas mixtures, to efficiently salt-out a higher number of less volatile compounds, and to save the energy during the sample preparation. Optimal parameters were determined as: T = 40 °C; m NaCl = 2 g; dilution = 10 times. According to the results obtained, the analyzed samples of Serbian fruit spirits produced from different fruits have a comparable composition of volatile aroma compounds to whiskey. The detection and definition of specific compounds that are "fingerprint" of fruit spirits could be an efficient method of the product authentication developing.

scholarly journals Türkiye’nin Adana İlinden Toplanan Suillus collinitus (Fr.)’un Uçucu Aroma Kompozisyonunun Belirlenmesi

2018 ◽  
Vol 6 (4) ◽  
pp. 486
Author(s):  
Fuat Bozok ◽  
Ebru Kafkas ◽  
Saadet Büyükalaca
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Sequence Analysis ◽  
Aromatic Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
University Campus ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

In this study, volatile aroma compounds of Suillus collinitus (Fr.) collected from Cukurova University Campus in Adana province of Turkey were determined experimenting two different extraction temperatures; 40ºC and 70ºC by Headspace Solid-Phase Microextraction/Gas Chromatography/Mass Spectrometry (HS-SPME/GC-MS). Before aroma analyses, mushroom samples collected were also identified molecularly by sequence analysis of the ITS rDNA gene region as well as morphotaxonomic characterization. At the end of study; 1-octen-3-ol (75.71 and 83.14%), 3-hexen-1-ol (5.59 and 6.14%), 2-octene (3.64 and 3.99%), xylene (3.21 and 3.53%), butylacetate (2.69 and 2.96%) and benzaldehyde (2.36 and 2.59%) were determined as major compounds in the 40ºC and 70ºC extraction temperatures, respectively. Besides, 19 compounds were identified at 40ºC while 16 aromatic compounds were found at 70ºC.

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