Journal
FOOD CHEMISTRY
Volume 183, Issue -, Pages 291-304Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.03.013
Keywords
Volatiles; Muscatel; Moscato; Muscat; Winemaking; GC x GC/TOFMS; HS-SPME
Funding
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)
- Fundacao de Amparo a Pesquisa do Estado do Rio Grande do Sul (FAPERGS)
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)
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This study reports, for the first time, the main changes that occur with some important aroma compounds of Moscatel sparkling wines during winemaking, measured using headspace solid-phase microextraction, one-dimensional and comprehensive two-dimensional gas chromatography (GC x GC) with mass spectrometry detection (MS). The best conditions of volatile extraction included the use of PDMS/DVB fibre, 2 mL of wine, 30% of NaCl, 40 degrees C for 30 min. The chromatographic profile of sparkling wines showed decreasing amounts of monoterpenes (limonene, 4-terpineol, terpinolene, citronellol, alpha-terpineol, linalool, hotrienol, and nerol oxide), increasing amounts of esters (terpenyl esters, ethyl octanoate, ethyl decanoate and hexyl acetate) and alcohols (1-nonanol and 2-phenylethanol). Sixty-nine compounds co-eluted in the first dimension; only six co-eluted in the second dimension. GC x GC/TOFMS allows more detailed study of the volatile profile of sparkling wines. (C) 2015 Elsevier Ltd. All rights reserved.
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