English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/113926
Compartir / Impacto:
Estadísticas
Add this article to your Mendeley library MendeleyBASE
Ver citas en Google académico
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar otros formatos: Exportar EndNote (RIS)Exportar EndNote (RIS)Exportar EndNote (RIS)
Título

Assessment of the effect of non-volatile wine matrix on the volatility of typical wine aroma compounds by HS-SPME-GC-MS analysis

Autor Rodríguez-Bencomo, Juan José ; Muñoz-González, Carolina ; Andújar-Ortiz, Inmaculada ; Martín-Álvarez, Pedro J. ; Moreno-Arribas, M. Victoria ; Pozo-Bayón, Mª Ángeles
Fecha de publicación 2010
Citación ISC 2010
ResumenVolatile compounds of wines are responsible for the aroma quality of wines. The physico-chemical interactions of these volatile compounds with the compounds that form part of the wine matrix could produce variations in their volatility and solubility, varying their levels in the headspace phase and therefore affecting their sensorial impact. The effects of single compounds from the wine matrix (polyphenols, mannoproteins, ethanol, etc) in the volatility of several aroma compounds have been previously studied. However, the effect of the whole non volatile macromolecules from real wine matrices on representative wine volatile compounds has not been study so far. Therefore, the aim of this study has been to evaluate the effect of five different types of wine matrices, obtained from a white, sparkling, young-red, aged-red and sweet wine, in the effective volatility of several wine aroma compounds (alcohols, esters, volatile phenols, terpenes, lactones, etc) by comparing the calibration lines obtained by HS-SPME-GC-MS analysis. The calibration lines were built with the 5 previously deodorized-lyophilized wines and reconstituted at the same level of ethanol (12%). The behaviour of each aroma compound in the reconstituted wine matrices was compared to that of the same compound in a simple wine matrix with no-matrix effect (formed by tartaric acid and 12% ethanol). The results of the comparison of the slopes (expressed as % respect to the simple matrix) showed differences that depended on the type of aroma compound and the composition of the wine matrix. In general, a retention effect of most of the volatile compounds by the matrix producing lower slopes than those in the simple matrices was observed. Esters showed, in general, lower slopes in wines with low non-volatile residue (white and sparkling-white wines) compared to the simple matrix. However, wines with high non-volatile residue (aged-red and sweet wines) presented both effects, higher and lower slopes, depending on the ester type. In addition, most of the alcohols were affected by the matrix in the case of the sparkling and white wines, while the sweet wine was the less affected. However, white wines did not show a retention effect for most of the studied terpenes and C13 nor-isoprenoids. In general, volatile phenols, furanic compounds and lactones showed a matrix effect varying the calculated slopes between 83% lower than the slope in the simple matrix for the 4-vinylphenol in the young-red wine and 138% higher for the cis-whiskey lactone in the sweet wine.
Descripción Resumen del trabajo presentado al 28th International Symposium on Chromatography celebrado en Valencia (España) del 12 al 16 de septiembre de 2010.
URI http://hdl.handle.net/10261/113926
Aparece en las colecciones: (CIAL) Comunicaciones congresos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
accesoRestringido.pdf15,38 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.