scholarly journals Comparison of Sensitivity of Analytical Methods for Samples Injection in the Detection of Compounds with Flavouring Potential of Wines

2009 ◽  
Vol 4 (2) ◽  
pp. 50-59
Author(s):  
Rodica Sturza ◽  
Constantin Sîrghi ◽  
Mariana Vrîncean ◽  
Susanne Böhme
Keyword(s):  
Comparative Analysis ◽  
Analytical Methods ◽  
Solid Phase Microextraction ◽  
Capillary Column ◽  
Solid Phase ◽  
Analytical Techniques ◽  
Liquid Samples ◽  
Head Space ◽  
Space Method

The study has been focused on the comparative analysis of various analytical techniques for the injection of samples applied to detect the additives with flavouring potential that are used to obtain illicitly the "Muscat" and "Isabela" wines, by implementing the GC/MS method with injection of liquid samples directly into the capillary column, using the "Head-space" method and the solid phase microextraction (SPME).

scholarly journals Implementing Green Analytical Methodologies Using Solid-Phase Microextraction: A Review

Molecules ◽  
2020 ◽  
Vol 25 (22) ◽  
pp. 5297
Author(s):  
Kayla M. Billiard ◽  
Amanda R. Dershem ◽  
Emanuela Gionfriddo
Keyword(s):  
Analytical Chemistry ◽  
Sample Preparation ◽  
Analytical Method ◽  
Analytical Methods ◽  
Solid Phase Microextraction ◽  
Method Development ◽  
Assessment Tool ◽  
Solid Phase ◽  
Assessment Tools ◽  
Green Analytical Chemistry

Implementing green analytical methodologies has been one of the main objectives of the analytical chemistry community for the past two decades. Sample preparation and extraction procedures are two parts of analytical method development that can be best adapted to meet the principles of green analytical chemistry. The goal of transitioning to green analytical chemistry is to establish new methods that perform comparably—or superiorly—to traditional methods. The use of assessment tools to provide an objective and concise evaluation of the analytical methods’ adherence to the principles of green analytical chemistry is critical to achieving this goal. In this review, we describe various sample preparation and extraction methods that can be used to increase the greenness of a given analytical method. We gave special emphasis to modern microextraction technologies and their important contributions to the development of new green analytical methods. Several manuscripts in which the greenness of a solid-phase microextraction (SPME) technique was compared to other sample preparation strategies using the Green Analytical Procedure Index (GAPI), a green assessment tool, were reviewed.

Tacoma controls tastes and odours with ozone

2007 ◽  
Vol 55 (5) ◽  
pp. 137-144 ◽  
Author(s):  
M. Carlson ◽  
T. Chen ◽  
C. McMeen ◽  
I.H. Suffet ◽  
M. Zhang
Keyword(s):  
Hydrogen Peroxide ◽  
Analytical Methods ◽  
Contact Time ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
First Order ◽  
Ozone Dose ◽  
Gorge Reservoir ◽  
Flavour Profile ◽  
As Solid Phase

The study is focussed on the conditions that would provide the best ozone oxidation to decrease the taste and odour of the water from Eagle Gorge Reservoir. This study incorporated advanced analytical methods, such as solid phase microextraction (SPME) and flavour profile analyses (FPA), to evaluate the best method for improving taste and odour. The study developed first-order relationships between ozone dose and the oxidation of several taste and odour compounds. The results focussed on the importance and interactions between ozone dose, pH, hydrogen peroxide and contact time.

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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