Aroma compounds of an Italian wine (Ruche) by HS-SPME analysis coupled with GC-ITMS

被引：81

作者：

Bonino, M

Schellino, R

Rizzi, C

Aigotti, R

Delfini, C

Baiocchi, C

机构：

[1] Univ Turin, Dipartimento Chim Analit, I-10125 Turin, Italy

[2] Ist Sperimentale Enol, I-14100 Asti, Italy

[3] Univ Turin, Dipartimento Chim Analit, I-10125 Turin, Italy

来源：

FOOD CHEMISTRY | 2003年 / 80卷 / 01期

关键词：

SPME; GC-MS; aroma compounds; Ruche wine;

D O I：

10.1016/S0308-8146(02)00340-0

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Headspace solid phase micro extraction (HS-SPME) was used for extraction of aroma compounds characterizing. a Piedmont wine (Ruche) derived from a non aromatic vine. Extracted compounds were identified by ion trap mass spectrometry (ITMS) after. gas-chromatographic analysis. In this way a selection of 59 identified primary aromatic compounds, related to the, typical flavour of Ruche was made possible. The SPME technique showed peculiar behaviour in that 23 of the 59 compounds identified were not detected by liquid-liquid solvent extraction of the same samples. Subsequent comparison with the aromatic profiles of different wine samples obtained by microvinification from different grape varieties showed similarities between Ruche and the wines, Brachetto and Malvasia, originating from aromatic vines. SPME analysis proved to be useful in understanding aroma compositions of all samples examined, establishing bases for further investigations on the chemical and biochemical mechanisms underlying wine aroma development. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：125 / 133

页数：9

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