Murdoch University Research Repository

Welcome to the Murdoch University Research Repository

The Murdoch University Research Repository is an open access digital collection of research
created by Murdoch University staff, researchers and postgraduate students.

Learn more

Development of a sensitive non-targeted method for characterizing the wine volatile profile using headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry

Robinson, A.L., Boss, P.K., Heymann, H., Solomon, P.S. and Trengove, R.D. (2011) Development of a sensitive non-targeted method for characterizing the wine volatile profile using headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry. Journal of Chromatography A, 1218 (3). pp. 504-517.

[img]
Preview
PDF - Authors' Version
Download (907kB) | Preview
Link to Published Version: http://dx.doi.org/10.1016/j.chroma.2010.11.008
*Subscription may be required

Abstract

Future understanding of differences in the composition and sensory attributes of wines require improved analytical methods which allow the monitoring of a large number of volatiles including those present at low concentrations. This study presents the optimization and application of a headspace solid-phase microextraction (HS-SPME) method for analysis of wine volatiles by comprehensive two-dimensional gas chromatography (GC × GC) time-of-flight mass spectrometry (TOFMS). This study demonstrates an important advancement in wine volatile analysis as the method allows for the simultaneous analysis of a significantly larger number of compounds found in the wine headspace compared to other current single dimensional GC-MS methodologies. The methodology allowed for the simultaneous analysis of over 350 different tentatively identified volatile and semi-volatile compounds found in the wine headspace. These included potent aroma compound classes such as monoterpenes, norisoprenoids, sesquiterpenes, and alkyl-methoxypyrazines which have been documented to contribute to wine aroma. It is intended that wine aroma research and wine sensory research will utilize this non-targeted method to assess compositional differences in the wine volatile profile.

Item Type: Journal Article
Murdoch Affiliation(s): Separation Science and Metabolomics Laboratory
Publisher: Elsevier BV
Copyright: © 2010 Elsevier B.V.
URI: http://researchrepository.murdoch.edu.au/id/eprint/3746
Item Control Page Item Control Page

Downloads

Downloads per month over past year