A HS-SPME Arrow/GC-MS Method for Determination of Smoke Taint-Related Volatile Phenols in Humulus lupulus

Abstract A supercritical fluid chromatographic method combined with Fourier-transform infrared spectroscopy detection (SFC–FTIR) was developed for determination of varietal differences in essential oil constituents in hops (Humulus lupulus). Infrared spectra (IR) of the major constituents of essential oil of hops were taken as films deposited on AgCl discs and compared with those obtained after chromatographic separation in the IR flow-cell with supercritical carbon dioxide (scCO2). Spectra from AgCl discs were comparable to those in scCO2, but in scCO2 most of the bands appeared approximately 8–10 cm−1 to higher wave numbers. Open-tubular SFC–FTIR analysis of the essential oil of 4 different hop varieties was performed. The SFC–FTIR chromatograms showed differences in the location and relative intensity of the peaks depending on the variety, which was further confirmed by consideration of their FTIR spectra.

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Headspace solid-phase microextraction for direct determination of volatile phenols in cider

Journal of Separation Science ◽

10.1002/jssc.200900347 ◽

2009 ◽

Vol 32 (21) ◽

pp. 3746-3754 ◽

Cited By ~ 18

Author(s):

Consuelo Pizarro ◽

Nuria PÃ©rez-del-Notario ◽

JosÃ© MarÃa GonzÃ¡lez-SÃ¡iz

Keyword(s):

Solid Phase Microextraction ◽

Solid Phase ◽

Direct Determination ◽

Volatile Phenols ◽

Headspace Solid Phase Microextraction

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Determination of hydroxycinnamic acids and volatile phenols in wort and beer by isocratic high-performance liquid chromatography using electrochemical detection

Journal of Chromatography A ◽

10.1016/j.chroma.2006.11.001 ◽

2006 ◽

Vol 1136 (2) ◽

pp. 237-242 ◽

Cited By ~ 61

Author(s):

Nele Vanbeneden ◽

Filip Delvaux ◽

Freddy R. Delvaux

Keyword(s):

High Performance Liquid Chromatography ◽

Liquid Chromatography ◽

Electrochemical Detection ◽

High Performance ◽

Hydroxycinnamic Acids ◽

Volatile Phenols

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Determination of volatile phenols in wine using high-performance liquid chromatography with a coulometric array detector

Analytica Chimica Acta ◽

10.1016/j.aca.2006.08.056 ◽

2007 ◽

Vol 582 (1) ◽

pp. 55-60 ◽

Cited By ~ 33

Author(s):

R. Larcher ◽

G. Nicolini ◽

Chr. Puecher ◽

D. Bertoldi ◽

S. Moser ◽

...

Keyword(s):

High Performance Liquid Chromatography ◽

Liquid Chromatography ◽

High Performance ◽

Array Detector ◽

Volatile Phenols

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Optimisation of a sensitive method based on ultrasound-assisted emulsification–microextraction for the simultaneous determination of haloanisoles and volatile phenols in wine

Journal of Chromatography A ◽

10.1016/j.chroma.2012.04.070 ◽

2012 ◽

Vol 1244 ◽

pp. 37-45 ◽

Cited By ~ 14

Author(s):

Consuelo Pizarro ◽

Cristina Sáenz-González ◽

Nuria Pérez-del-Notario ◽

José María González-Sáiz

Keyword(s):

Simultaneous Determination ◽

Volatile Phenols ◽

Ultrasound Assisted ◽

Emulsification Microextraction ◽

Sensitive Method

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Antioxidant activity evaluation and determination of total phenols and flavonoids in Humulus lupulus

Planta Medica ◽

10.1055/s-0036-1596871 ◽

2016 ◽

Vol 81 (S 01) ◽

pp. S1-S381

Author(s):

A da Costa Gomes ◽

CC Malagutti Figueiredo ◽

L Pereira Silva ◽

EC Toledo de Mello Peixoto ◽

RM Gonçalvez da Silva

Keyword(s):

Antioxidant Activity ◽

Humulus Lupulus ◽

Total Phenols ◽

Activity Evaluation

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Gas-Liquid Chromatographic Determination of Volatile Phenols in Matured Distilled Alcoholic Beverages

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/66.1.62 ◽

1983 ◽

Vol 66 (1) ◽

pp. 62-70

Author(s):

Matti Lehtonen

Keyword(s):

Raw Materials ◽

Chromatographic Determination ◽

Alcoholic Beverages ◽

Gas Liquid Chromatography ◽

Discriminant Functions ◽

Volatile Phenols ◽

Liquid Chromatographic Determination ◽

Materials Used ◽

Liquid Chromatographic

Abstract Volatile phenols in matured spirits were determined by gas-liquid chromatography as their 2,4-dinitrophenyl derivatives. Phenol, o-cresol, m-cresol, p-cresol, guaiacol, p-ethylphenol, p-ethylguaiacol, eugenol, and p-(n-propyl)guaiacol, which occurs only in dark rum, were studied at concentrations ranging from 0 to 2 ppm depending on the phenol and the beverage. Scotch, Spanish, and Japanese whiskies, unlike other whiskies examined, contained o-, m-, and p-cresols. Cresols occur in whiskies as a consequence of the raw materials used, in particular peated malt. The level of p-ethylguaiacol is usually somewhat higher in cognac and other brandies than in whiskies. Dark rums differ from the other spirits examined in containing p-(n-propyl)guaiacol, and, typically, higher levels of p-ethylphenol, p-ethylguaiacol, and eugenol. These phenols also occur in higher quantities in some white rums than in whiskies and brandies. Two discriminant functions were obtained by discriminant analysis, which did not, however, allow the spirits to be classified adequately into their respective groups. By using these functions, 82% of the whiskies, 57% of the brandies, and 50% of the rums were correctly grouped.

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