Development of an Automated Method for Selected Aromas of Red Wines from Cold-Hardy Grapes Using Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry

dc.contributor.author Rice, Somchai
dc.contributor.author Rice, Somchai
dc.contributor.author Koziel, Jacek
dc.contributor.author Dharmadhikari, Murlidhar
dc.contributor.author Koziel, Jacek
dc.contributor.department Food Science and Human Nutrition
dc.contributor.department Agricultural and Biosystems Engineering
dc.contributor.department Toxicology
dc.date 2018-02-18T21:16:20.000
dc.date.accessioned 2020-06-29T22:42:49Z
dc.date.available 2020-06-29T22:42:49Z
dc.date.copyright Sun Jan 01 00:00:00 UTC 2017
dc.date.issued 2017-07-05
dc.description.abstract <p>The aroma profile of red wine is complex and research focusing on aroma compounds and their links to viticultural and enological practices is needed. Current research is limited to wines made from cold-hardy cultivars (interspecific hybrids of vinifera and native N. American grapes). The objective of this research was to develop a fully automated solid phase microextraction (SPME) method, using tandem gas chromatography-mass spectrometry (GC-MS)-olfactometry for the simultaneous chemical and sensory analysis of volatile/semi-volatile compounds and aroma in cold-hardy red wines. Specifically, the effects of SPME coating selection, extraction time, extraction temperature, incubation time, sample volume, desorption time, and salt addition were studied. The developed method was used to determine the aroma profiles of seven selected red wines originating from four different cold-hardy grape cultivars. Thirty-six aroma compounds were identified from Maréchal Foch, St. Croix, Frontenac, Vincent, and a Maréchal Foch/Frontenac blend. Among these 36 aroma compounds, isoamyl alcohol, ethyl caproate, benzeneethanol, ethyl decanoate, and ethyl caproate are the top five most abundant aroma compounds. Olfactometry helps to identify compounds not identified by MS. The presented method can be useful for grape growers and wine makers for the screening of aroma compounds in a wide variety of wines and can be used to balance desired wine aroma characteristics.</p>
dc.description.comments <p>This article is from <em>Separations</em> <strong>2017</strong>, <em>4</em>(3), 24; doi:<a href="http://dx.doi.org/10.3390/separations4030024" target="_blank">10.3390/separations4030024</a>. Posted with permission.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/abe_eng_pubs/809/
dc.identifier.articleid 2093
dc.identifier.contextkey 10612517
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath abe_eng_pubs/809
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/1612
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/abe_eng_pubs/809/2017_Cai_DevelopmentAutomated.pdf|||Sat Jan 15 02:05:52 UTC 2022
dc.source.uri 10.3390/separations4030024
dc.subject.disciplines Agriculture
dc.subject.disciplines Bioresource and Agricultural Engineering
dc.subject.disciplines Food Chemistry
dc.subject.disciplines Toxicology
dc.subject.keywords Cold-hardy grapes
dc.subject.keywords Wine
dc.subject.keywords Gas chromatography-mass spectrometry (GC-MS)
dc.subject.keywords Olfactometry
dc.subject.keywords Solid phase microextraction (SPME)
dc.subject.keywords Aroma
dc.title Development of an Automated Method for Selected Aromas of Red Wines from Cold-Hardy Grapes Using Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry
dc.type article
dc.type.genre article
dspace.entity.type Publication
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relation.isOrgUnitOfPublication 8eb24241-0d92-4baf-ae75-08f716d30801
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