Cargando…

Comparison of an Offline SPE–GC–MS and Online HS–SPME–GC–MS Method for the Analysis of Volatile Terpenoids in Wine

The aroma profile is an important marker for wine quality. Various classes of compounds are responsible for the aroma of wine, and one such class is terpenoids. In the context of this work, a validated gas chromatography–mass spectrometry (GC–MS) method for the quantitation of terpenoids in red and...

Descripción completa

Detalles Bibliográficos
Autores principales:	Williams, Cody, Buica, Astrid
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7036967/ https://www.ncbi.nlm.nih.gov/pubmed/32033055 http://dx.doi.org/10.3390/molecules25030657

Ejemplares similares

Use of Multivariate Statistics in the Processing of Data on Wine Volatile Compounds Obtained by HS-SPME-GC-MS
por: Tufariello, Maria, et al.
Publicado: (2022)

Characterization of Cabernet Sauvignon Wines by Untargeted HS-SPME GC-QTOF-MS
por: Chávez-Márquez, Alejandra, et al.
Publicado: (2022)

Characterization of wine volatile compounds from different regions and varieties by HS-SPME/GC-MS coupled with chemometrics
por: Zhang, Lin, et al.
Publicado: (2022)

Quantification of Polyfunctional Thiols in Wine by HS-SPME-GC-MS Following Extractive Alkylation
por: Musumeci, Lauren E., et al.
Publicado: (2015)

Characterization of Volatile and Flavonoid Composition of Different Cuts of Dried Onion (Allium cepa L.) by HS-SPME-GC-MS, HS-SPME-GC×GC-TOF and HPLC-DAD
por: Cecchi, Lorenzo, et al.
Publicado: (2020)

Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS
por: Qi, Heting, et al.
Publicado: (2020)

Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork
por: Gao, Hu, et al.
Publicado: (2023)

Development and Evaluation of a HS-SPME GC-MS Method for Determining the Retention of Volatile Phenols by Cyclodextrin in Model Wine
por: Dang, Chao, et al.
Publicado: (2019)

HS-SPME-GC/MS Analysis for Revealing Carob’s Ripening
por: Fella, Panagiota, et al.
Publicado: (2022)

Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS
por: Luo, Ying, et al.
Publicado: (2022)

Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS
por: Wang, Chenchen, et al.
Publicado: (2019)

Comparing the Volatile and Soluble Profiles of Fermented and Integrated Chinese Bayberry Wine with HS-SPME GC–MS and UHPLC Q-TOF
por: Miao, Yingjie, et al.
Publicado: (2023)

The Discrimination and Characterization of Volatile Organic Compounds in Different Areas of Zanthoxylum bungeanum Pericarps and Leaves by HS-GC-IMS and HS-SPME-GC-MS
por: Wu, Xinlong, et al.
Publicado: (2022)

HS–SPME–GC–MS and Electronic Nose Reveal Differences in the Volatile Profiles of Hedychium Flowers
por: Zhou, Yiwei, et al.
Publicado: (2021)

Detection of Volatiles by HS-SPME-GC/MS and Biological Effect Evaluation of Buddha’s Hand Fruit
por: Vitalini, Sara, et al.
Publicado: (2022)

Comparative Analysis of Volatile Compounds in Tieguanyin with Different Types Based on HS–SPME–GC–MS
por: Zeng, Lin, et al.
Publicado: (2022)

Characterization of the Volatile Profiles of Insect Flours by (HS)-SPME/GC-MS: A Preliminary Study
por: Reale, Samantha, et al.
Publicado: (2023)

Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID()()
por: Aparicio-Ruiz, Ramón, et al.
Publicado: (2022)

Identification, Comparison and Classification of Volatile Compounds in Peels of 40 Apple Cultivars by HS–SPME with GC–MS
por: Yang, Shunbo, et al.
Publicado: (2021)

Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O
por: Villière, Angélique, et al.
Publicado: (2019)

Monitoring Changes in the Volatile Compounds of Tea Made from Summer Tea Leaves by GC-IMS and HS-SPME-GC-MS
por: Xu, Jiyuan, et al.
Publicado: (2022)

An Exploration of Dynamic Changes in the Mulberry Growth Process Based on UPLC-Q-Orbitrap-MS, HS-SPME-GC-MS, and HS-GC-IMS
por: Wu, Shufang, et al.
Publicado: (2023)

Discrimination and Characterization of the Volatile Organic Compounds in Schizonepetae Spica from Six Regions of China Using HS-GC-IMS and HS-SPME-GC-MS
por: Li, Chao, et al.
Publicado: (2022)

Investigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine
por: Wang, Shengnan, et al.
Publicado: (2022)

Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis
por: Yang, Yan-Qin, et al.
Publicado: (2018)

HS-SPME-GC-MS Analyses of Volatiles in Plant Populations—Quantitating Compound × Individual Matrix Effects
por: Burzynski-Chang, Elizabeth A., et al.
Publicado: (2018)

An HS-SPME-GC-MS Method for Profiling Volatile Compounds as Related to Technology Used in Cider Production
por: Nešpor, Jakub, et al.
Publicado: (2019)

Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam
por: Zhang, Hao, et al.
Publicado: (2020)

Optimization of HS-SPME for GC-MS Analysis and Its Application in Characterization of Volatile Compounds in Sweet Potato
por: Zhang, Rong, et al.
Publicado: (2021)

Comparative Analysis of Volatile Flavor Compounds in Seven Mustard Pastes via HS-SPME–GC–MS
por: Liang, Miao, et al.
Publicado: (2023)

Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS
por: Feng, Hua, et al.
Publicado: (2022)

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS
por: Xiao, Yu, et al.
Publicado: (2022)

GC-MS and HS-SPME-GC×GC-TOFMS Determination of the Volatile Composition of Essential Oils and Hydrosols (By-Products) from Four Eucalyptus Species Cultivated in Tuscany
por: Ieri, Francesca, et al.
Publicado: (2019)

Quality and Metabolomics Analysis of Houttuynia cordata Based on HS-SPME/GC-MS
por: Qi, Shuai, et al.
Publicado: (2022)

Analysis of Volatile Components of Cape Gooseberry (Physalis peruviana L.) Grown in Turkey by HS-SPME and GC-MS
por: Yilmaztekin, Murat
Publicado: (2014)

Sensory and Volatile Profiles of Korean Commercially Distilled Soju Using Descriptive Analysis and HS-SPME-GC-MS
por: Hong, Jung-Min, et al.
Publicado: (2020)

Development of the Method for Determination of Volatile Sulfur Compounds (VSCs) in Fruit Brandy with the Use of HS–SPME/GC–MS
por: Dziekońska-Kubczak, Urszula, et al.
Publicado: (2020)

Determination of Volatile Compounds in Nut-Based Milk Alternative Beverages by HS-SPME Prior to GC-MS Analysis
por: Manousi, Natalia, et al.
Publicado: (2019)

Application of an Electronic Nose and HS-SPME/GC-MS to Determine Volatile Organic Compounds in Fresh Mexican Cheese
por: Lee-Rangel, Héctor Aarón, et al.
Publicado: (2022)

Analyzing Volatile Compounds of Young and Mature Docynia delavayi Fruit by HS-SPME-GC-MS and rOAV
por: Wang, Yun, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_taa3sel03uqak668dft39bbka9