Optimisation of stir bar sorptive extraction for the analysis of volatile phenols in wines.

J Chromatogr A

Departamento Técnico, Osborne y Cía, S.A., Fernan Caballero 3, 11500 El Puerto de Santa Maria, Cádiz, Spain.

Published: February 2004

An easy, fast and reliable analytical method is proposed for the determination of the concentration of volatile phenols (ethyl- and vinylphenols) in wines. The novel stir bar sorptive extraction (SBSE) technique is employed, following a simple and fast procedure that allows 15 samples to be extracted simultaneously using very small sample volume. Extracts are desorbed in a thermodesorption system (TDS) coupled on-line to a gas chromatograph-mass spectrometry system. The SBSE offers better recovery and linear regression coefficient (r2) for the four volatile phenols than solid-phase extraction (SPE). The mass spectrometric detection in selected ion monitoring mode contributes to the lower detection limit and good sensibility obtained with this method.

Download full-text PDF

Source
http://dx.doi.org/10.1016/j.chroma.2003.10.073DOI Listing

Publication Analysis

Top Keywords

volatile phenols
12
stir bar
8
bar sorptive
8
sorptive extraction
8
optimisation stir
4
extraction analysis
4
analysis volatile
4
phenols wines
4
wines easy
4
easy fast
4

Similar Publications

Characterization of flavor profiles of wines produced with Coniella vitis-infected grapes by GC-MS, HPLC, and sensory analysis.

Food Chem

January 2025

Shandong Academy of Grape, Shandong, Academy of Agricultural Sciences, Jinan 250100, China. Electronic address:

Grapevine white rot is a fungal disease that frequently occurs during the growing season, resulting in reduced fruit quality and severe yield losses. This work aimed to compare the differences in flavor profiles between wines made from different percentages of Coniella vitis-infected grapes by using FTIR spectrometer, sensory analysis, HS-SPME-GC-MS and HPLC-DAD. C.

View Article and Find Full Text PDF

Characterization of the Different Chemical Components and Nutritional Properties of Two Species.

Foods

January 2025

Research Group of Food Quality and Safety, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández de Elche, Ctra. Beniel, km 3.2, 03312 Orihuela, Spain.

This study aimed to investigate the nutritional value and potential for herbal tea production of two species . The analysis includes the quantification of lipids, proteins, organic acids (HPLC-MS), sugars (HPLC-MS), phenolic compounds (HPLC-MS-MS), volatile compounds (GC-MS), fatty acids (GC-MS), amino acids (HPLC-MS-MS), some minerals (ICP-MS), total phenolic content, and antioxidant activities of flowers (EBF) and thorns (EBT), as well as flowers (EPF) and thorns (EPT). The results indicate that EPF and EPT exhibit elevated levels of protein (11.

View Article and Find Full Text PDF

Matcha is a very popular tea food around the world, being widely used in the food, beverage, health food, and cosmetic industries, among others. At present, matcha shade covering methods, matcha superfine powder processing technology, and digital evaluations of matcha flavor quality are receiving research attention. However, research on the differences in flavor and quality characteristics of matcha from the same tea tree variety from different typical regions in China is relatively weak and urgently required.

View Article and Find Full Text PDF

The immobilisation of essential oil components (EOCs) on food-grade supports is a promising strategy for preserving liquid foods without the drawbacks of direct EOC addition such as poor solubility, high volatility, and sensory alterations. This study presents a novel method for covalently immobilising EOCs, specifically thymol and carvacrol, on SiO particles (5-15 µm) using the Mannich reaction. This approach simplifies conventional covalent immobilisation techniques by reducing the steps and reagents while maintaining antimicrobial efficacy and preventing compound migration.

View Article and Find Full Text PDF

The flavor of dairy products crucially affects consumer purchase preference. Although the flavor and sensory perception of milk can be influenced by heat treatment during processing, the exact mechanism remains unclear. Therefore, this study analyzed the whey protein content and structural changes of milk heated at different time and temperature combinations and evaluated the flavor compounds and sensory characteristics of milk.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!