NDLI: Quantitative Profiling of Volatile and Phenolic Substances in the Wine Vernaccia di Serrapetrona by Development of an HS-SPME-GC-FID/MS Method and HPLC-MS

Content Provider	Springer Nature Link
Author	Fiorini, Dennis Caprioli, Giovanni Sagratini, Gianni Maggi, Filippo Vittori, Sauro Marcantoni, Enrico Ballini, Roberto
Copyright Year	2014
Abstract	A headspace solid-phase microextraction coupled to gas chromatography with mass spectrometry and flame ionization detection (HS-SPME-GC-MS/FID) method has been developed for quantifying the main volatiles of the Italian sparkling red wine Vernaccia di Serrapetrona, leading to establish that the divinylbenzene/carboxen/polydimethylsiloxane-coated (gray) fiber, an equilibration time of 15 min, and an extraction time of 15 min at a temperature of 35 °C are the conditions representing the best compromise in terms of sensitivity and time expense, to carry out the analyses. Among the volatiles quantified, 2-phenylethanol, 3-methylbutyl acetate, and ethyl esters levels resulted to be above their odor thresholds, thus being probably responsible for the aroma of this wine with their positive attributes. Phenolic compounds, namely gallic acid, p-coumaric acid, caffeic acid, (+)-catechin, and (+)-epicatechin, were also quantified using high-performance liquid chromatography-MS, thus obtaining an overall characterization of molecules fundamental for both the sensory and the healthy characteristics of the wine. The total phenolic content was found to be in the range of 19.25–61.67 mg l$^{−1}$ with the most abundant compound being gallic acid (7.44–25.78 mg l$^{−1}$). Main differences in volatile and phenolic compounds between samples were discussed and analyzed by chemometric techniques as principal component analysis.
Starting Page	1651
Ending Page	1660
Page Count	10
File Format	PDF
ISSN	19369751
Journal	Food Analytical Methods
Volume Number	7
Issue Number	8
e-ISSN	1936976X
Language	English
Publisher	Springer US
Publisher Date	2014-02-01
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Vernaccia di Serrapetrona Wine flavor Wine phenolic substances Sparkling red wine HS-SPME-GC HPLC-MS Food Science Chemistry/Food Science Microbiology Analytical Chemistry
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Safety Research Safety, Risk, Reliability and Quality Applied Microbiology and Biotechnology Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

HPLC Determination of the Alkamide Affinin in Fresh and Dry Roots of Heliopsis longipes (Asteraceae) and HS-SPME-GC-MS-TOF Analysis of Volatile Components

Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC–MS combined with HS-SPME and discrimination with electronic nose

Volatile Compound and Sensory Analysis for the Characterization of an Italian White Wine from “Inzolia” Grapes

Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork.

Determination of Ethyl Carbamate (EC) by GC-MS and Characterization of Aroma Compounds by HS-SPME-GC-MS During Wine Frying Status in Hakka Yellow Rice Wine

Comparative Analysis of the Volatile Profiles from Wild, Cultivated, and Commercial Roots of Gentiana lutea L. by Headspace Solid Phase Microextraction (HS–SPME) Coupled to Gas Chromatography Mass Spectrometry (GC–MS)

Optimization of a HS-SPME-GC-MS Procedure for Beer Volatile Profiling Using Response Surface Methodology: Application to Follow Aroma Stability of Beers Under Different Storage Conditions

Novel and Precise Method to Isolate, Identify, and Quantify Volatile Compounds in Headspace of Pear Juice Enriched with α-Cyclodextrin

Comparative Analysis of the Volatile Profile of 20 Commercial Samples of Truffles, Truffle Sauces, and Truffle-Flavored Oils by Using HS-SPME-GC-MS

Quantitative Profiling of Volatile and Phenolic Substances in the Wine Vernaccia di Serrapetrona by Development of an HS-SPME-GC-FID/MS Method and HPLC-MS

Similar Documents

HPLC Determination of the Alkamide Affinin in Fresh and Dry Roots of Heliopsis longipes (Asteraceae) and HS-SPME-GC-MS-TOF Analysis of Volatile Components

Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC–MS combined with HS-SPME and discrimination with electronic nose

Volatile Compound and Sensory Analysis for the Characterization of an Italian White Wine from “Inzolia” Grapes

Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork.

Determination of Ethyl Carbamate (EC) by GC-MS and Characterization of Aroma Compounds by HS-SPME-GC-MS During Wine Frying Status in Hakka Yellow Rice Wine

Comparative Analysis of the Volatile Profiles from Wild, Cultivated, and Commercial Roots of Gentiana lutea L. by Headspace Solid Phase Microextraction (HS–SPME) Coupled to Gas Chromatography Mass Spectrometry (GC–MS)

Optimization of a HS-SPME-GC-MS Procedure for Beer Volatile Profiling Using Response Surface Methodology: Application to Follow Aroma Stability of Beers Under Different Storage Conditions

Novel and Precise Method to Isolate, Identify, and Quantify Volatile Compounds in Headspace of Pear Juice Enriched with α-Cyclodextrin

Comparative Analysis of the Volatile Profile of 20 Commercial Samples of Truffles, Truffle Sauces, and Truffle-Flavored Oils by Using HS-SPME-GC-MS

Quantitative Profiling of Volatile and Phenolic Substances in the Wine Vernaccia di Serrapetrona by Development of an HS-SPME-GC-FID/MS Method and HPLC-MS