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Título

Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography–mass spectrometry (GC–MS) analysis

AutorBosch-Fusté, Joan; Riu-Aumatell, Montserrat; Guadayol, Josep M.; Caixach Gamisans, Josep; López-Tamames, Elvira; Buxaderas, Susana
Palabras claveVolatile compounds
Head space-solid phase micro extraction (HS-SPME)
Closed-loop stripping analysis (CLSA)
Simultaneous distillation extraction (SDE)
Sparkling wine
Gas chromatography-mass spectrometry (GC–MS)
Fecha de publicación18-ene-2007
EditorElsevier
CitaciónFood Chemistry 105(1): 428-435 (2007)
ResumenSimultaneous distillation extraction (SDE) and closed-loop stripping analysis (CLSA) show great capacity for organic compound extraction. Here we used these techniques to obtain and characterize a wide range of volatile compounds from aged cava sparkling wine. We also explored the potential application of head space-solid phase micro extraction (HS-SPME) to determine the distinctive volatile compounds of aged cava as this technique is a common extraction method in quality flavour control. For SDE, 50 mL of cava were extracted with pentane/dichloromethane during 4 h in a Likens–Nickerson (LN) extraction apparatus; while for CLSA, 25 mL of cava were stirred during 1 h into a CLSA apparatus with an adsorbent trap of granulated activated carbon. HS-SPME was performed at 35ºC using 2 ml of sample for 30 min. The 20-mm SPME fibber was coated with a 50/30-lm layer of divinylbenzene–carboxen–polydimethylsiloxane (DVB–CAR–PDMS). All the extraction methods were followed by gas chromatography–mass spectrometry (GC–MS) analysis. SDE and CLSA allowed the identification of 84 volatile compounds. Almost 40% of the volatiles from these two techniques were obtained by HS-SPME. Moreover, here we provide the first description of several tentatively identified compounds such as lilial, octanal, 2-octanone, isopropyl disulfide, methylthiophen-3-one, a-amyl-cinnamaldehyde, ethyl 2-furancarboxylate, 2-acetylfuran, and 5-methylfurfural in cava.
Descripción8 pages, 1 figure.
Versión del editorhtt://dx.doi.org/10.1016/j.foodchem.2006.12.053
URIhttp://hdl.handle.net/10261/10036
DOI10.1016/j.foodchem.2006.12.053
ISSN0308-8146
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