Identification of volatile aroma compounds of strawberry wine using solid-phase microextraction techniques coupled with gas chromatography-mass spectrometry


Kafkas E. , Cabaroglu T. , Selli S. , Bozdoğan A., Kurkcuoglu M., Paydas S. , et al.

FLAVOUR AND FRAGRANCE JOURNAL, cilt.21, ss.68-71, 2006 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 21 Konu: 1
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1002/ffj.1503
  • Dergi Adı: FLAVOUR AND FRAGRANCE JOURNAL
  • Sayfa Sayısı: ss.68-71

Özet

Aroma compounds of strawberry wine were trapped by both headspace (HS) and immersion (IM) solid-phase microextraction (SPME). In the strawberry wine, esters were found to be the major compounds detected by both techniques. When using the HS-SPME technique, eight ester compounds (ethyl hexanoate, ethyl octanoate, octyl acetate, methyl decanoate, ethyl-9-decanoate, ethyl decanoate, ethyl cinnamate and ethyl dodecanoate), and (E)-nerolidol could be identified. Seven esters (amyl acetate, ethyl hexanoate, hexyl acetate, ethyl octanoate, ethyl-9-decenoate, ethyl decanoate and ethyl cinnamate) together with (E)-nerolidol, isoamyl alcohol, octanoic acid and decanoic acid were detected by IM-SPME. Copyright (c) 2005 John Wiley & Sons, Ltd.