207
Views
7
CrossRef citations to date
0
Altmetric
Gas Chromatography

Characterization of Romanian Wines by Gas Chromatography–Mass Spectrometry

, , , , &
Pages 1099-1116 | Received 08 Jul 2014, Accepted 28 Sep 2014, Published online: 31 Dec 2014

REFERENCES

  • Alves, R. F., A. M. D. Nascimento, and J. M. F. Nogueira. 2005. Characterization of the aroma profile of Madeira wine by sorptive extraction techniques. Anal. Chim. Acta 546: 11–21. doi:10.1016/j.aca.2005.05.012
  • Andujar-Ortiz, I., M. V. Moreno-Arribas, P. J. Martín-Álvarez, and M. A. Pozo-Bayón. 2009. Analytical performance of three commonly used extraction methods for the gas chromatography–mass spectrometry analysis of wine volatile compounds. J. Chromatogr. A 1216: 7351–7357. doi:10.1016/j.chroma.2009.08.055
  • Avram, V., D. A. Magdas, C. Voica, G. Cristea, C. Cimpoiu, A. Hosu, and C. Marutoiu. 2014. Isotopic oxygen ratios and trace metal determination in some Romanian commercial wines. Analytical Letters 47: 641–53. doi:10.1080/00032719.2013.845896
  • Belitz, H.-D., W. Grosch, and P. Schieberle. 2009. Food Chemistry, 4th revised and Extended ed. (pp. 906–921). Heidelberg, Berlin: Springer-Verlag.
  • Câmara, J., M. Alves, and J. Marques. 2006a. Multivariate analysis for the classification and differentiation of Madeira wines according to main grape varieties. Talanta 68: 1512–1521. doi:10.1016/j.talanta.2005.08.012
  • Câmara, J. S., M. A. Alves, and J. C. Marques. 2006b. Changes in volatile composition of Madeira wines during their oxidative ageing. Anal. Chim. Acta 563: 188–197. doi:10.1016/j.aca.2005.10.031
  • Câmara, J. S., M. A. Alves, and J. C. Marques. 2006c. Development of headspace solid-phase microextraction-gas chromatography–mass spectrometry methodology for analysis of terpenoids in Madeira wines. Anal. Chim. Acta 555: 191–200. doi:10.1016/j.aca.2005.09.001
  • Campo, E., V. Ferreira, A. Escudero, J. C. Marqués, and J. Cacho. 2006. Quantitative gas chromatography-olfactometry and chemical quantitative study of the aroma of four Madeira wines. Analytica Chimica Acta 563: 180–87. doi:10.1016/j.aca.2005.10.035
  • Coelho, E., R. Perestrelo, N. R. Neng, J. S. Câmara, M. A. Coimbra, J. M. F. Nogueira, and S. M. Rocha. 2008. Optimisation of stir bar sorptive extraction and liquid desorption combined with large volume injection-gas chromatography–quadrupole mass spectrometry for the determination of volatile compounds in wines. Anal. Chim. Acta 624: 79–89. doi:10.1016/j.aca.2008.06.032
  • Coetzee, C., and W. J. du Toit. 2012. A comprehensive review on Sauvignon Blanc aroma with a focus on certain positive volatile thiols. Food Res. Int. 45: 287–298. doi:10.1016/j.foodres.2011.09.017
  • Dziadas, M., and H. H. Jeleń. 2010. Analysis of terpenes in white wines using SPE–SPME–GC/MS approach. Anal. Chim. Acta 677: 43–49. doi:10.1016/j.aca.2010.06.035
  • Gil, M., J. M. Cabellos, T. Arroyo, and M. Prodanov. 2006. Characterization of the volatile fraction of young wines from the Denomination of Origin “Vinos de Madrid” (Spain). Anal. Chim. Acta 563: 145–153. doi:10.1016/j.aca.2005.11.060
  • Gómez García-Carpintero, E., E. Sánchez-Palomo, M. A. Gómez Gallego, and M. A. González-Viñas. 2012a. Free and bound volatile compounds as markers of aromatic typicalness of Moravia Dulce, Rojal and Tortosí red wines. Food Chem. 131: 90–98. doi:10.1016/j.foodchem.2011.08.035
  • Gómez García-Carpintero, E., M. A. Gómez Gallego, E. Sánchez-Palomo, and M. A. González-Viñas. 2012b. Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines. Food Chem. 134: 851–863. doi:10.1016/j.foodchem.2012.02.194
  • Gómez-Míguez, M. J., M. Gómez-Míguez, I. M. Vicario, and F. J. Heredia. 2007. Assessment of colour and aroma in white wines vinifications: effects of grape maturity and soil type. J. Food Eng. 79: 758–764. doi:10.1016/j.jfoodeng.2006.02.038
  • González-Marco, A., N. Jiménez-Moreno, and C. Ancín-Azpilicueta. 2008. Concentration of volatile compounds in Chardonnay wine fermented in stainless steel tanks and oak barrels. Food Chemistry 108: 213–19. doi:10.1016/j.foodchem.2007.10.067
  • Hixson, J. L., N. R. Sleep, D. L. Capone, G. M. Elsey, C. D. Curtin, M. A. Sefton, and D. K. Taylor. 2012. Hydroxycinnamic acid ethyl esters as precursors to ethylphenols in wine. J. Agric. Food Chem. 60: 2293–2298. doi:10.1021/jf204908 s
  • Liberatore, M. T., S. Pati, M. A. Del Nobile, and E. La Notte. 2010. Aroma quality improvement of Chardonnay white wine by fermentation and ageing in barrique on lees. Food Res. Int. 43: 996–1002. doi:10.1016/j.foodres.2010.01.007
  • Losada, M. M., J. Andrés, J. Cacho, E. Revilla, and J. F. López. 2011. Influence of some prefermentative treatments on aroma composition and sensory evaluation of white Godello wines. Food Chem. 125: 884–891. doi:10.1016/j.foodchem.2010.09.060
  • Losada, M. M., J. F. López, A. Añón, J. Andrés, and E. Revilla. 2012. Influence of some oenological practices on the aromatic and sensorial characteristics of white Verdejo wines. Int. J. Food Sci. Technol. 47: 1826–1834. doi:10.1111/j.1365-2621.2012.03038.x
  • Masa, A., and M. Vilanova. 2008. Flavonoid and aromatic characterisation of cv. Albarín blanco (Vitis vinifera L.). Food Chem. 107: 273–281. doi:10.1016/j.foodchem.2007.08.014
  • Muñoz-González, C., M. V. Moreno-Arribas, P. J. Martín-Álvarez, E. Bartra-Sebastian, A. Puig-Pujol, J. García-Cazorla, and M. Á. Pozo-Bayón. 2011. Volatile and sensory characterization of Xarel.lo white wines. Flavour Fragrance J. 26: 153–161. doi:10.1002/ffj.2038
  • Noguerol-Pato, R., C. González-Barreiro, B. Cancho-Grande, and J. Simal-Gándara. 2009. Quantitative determination and characterisation of the main odourants of Mencía monovarietal red wines. Food Chem. 117: 473–484. doi:10.1016/j.foodchem.2009.04.014
  • Oliveira, J. M., P. Oliveira, R. L. Baumes, and O. Maia. 2008. Changes in aromatic characteristics of Loureiro and Alvarinho wines during maturation. J. Food Compos. Anal. 21: 695–707. doi:10.1016/j.jfca.2008.08.002
  • Ortega-Heras, M., M. L. González-Sanjosé, and C. González-Huerta. 2007. Consideration of the influence of aging process, type of wine and oenological classic parameters on the levels of wood volatile compounds present in red wines. Food Chem. 103: 1434–1448. doi:10.1016/j.foodchem.2006.10.060
  • Perestrelo, R., A. Fernandes, F. F. Albuquerque, J. C. Marques, and J. S. Câmara. 2006. Analytical characterization of the aroma of Tinta Negra Mole red wine: identification of the main odorants compounds. Anal. Chim. Acta 563: 154–164. doi:10.1016/j.aca.2005.10.023
  • Pérez Olivero, S. J., and J. P. Pérez Trujillo. 2011. A new method for the determination of short-chain fatty acids from the aliphatic series in wines by headspace solid-phase microextraction–gas chromatography–ion trap mass spectrometry. Anal. Chim. Acta 696: 59–66. doi:10.1016/j.aca.2011.03.063
  • Robinson, L., P. K. Boss, H. Heymann, P. S. Solomon, and R. D. Trengove. 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. J. Chromatogr. A 1218: 504–517. doi:10.1016/j.chroma.2010.11.008
  • Rocha, S. M., F. Rodrigues, P. Coutinho, I. Delgadillo, and M. A. Coimbra. 2004. Volatile composition of Baga red wine: assessment of the identification of the would-be impact odourants. Anal. Chim. Acta 513: 257–262. doi:10.1016/s0003-2670(03)01340-0
  • Sáenz-Navajas, M.-P., E. Campo, P. Fernández-Zurbano, D. Valentin, and V. Ferreira. 2010. An assessment of the effects of wine volatiles on the perception of taste and astringency in wine. Food Chem. 121: 1139–1149. doi:10.1016/j.foodchem.2010.01.061
  • Sagratini, G., F. Maggi, G. Caprioli, G. Cristalli, M. Ricciutelli, E. Torregiani, and S. Vittori. 2012. Comparative study of aroma profile and phenolic content of Montepulciano monovarietal red wines from the Marches and Abruzzo regions of Italy using HS-SPME–GC–MS and HPLC–MS. Food Chemistry 132: 1592–99. doi:10.1016/j.foodchem.2011.11.108
  • Sánchez Palomo, E., M. C. Díaz-Maroto, M. A. González Viñas, A. Soriano-Pérez, and M. S. Pérez-Coello. 2007. Aroma profile of wines from Albillo and Muscat grape varieties at different stages of ripening. Food Control 18: 398–403. doi:10.1016/j.foodcont.2005.11.006
  • Sánchez-Palomo, E., E. Gómez García-Carpintero, R. Alonso-Villegas, and M. A. González-Viñas. 2010. Characterization of aroma compounds of Verdejo white wines from the La Mancha region by odor activity values. Flavour Fragrance J. 25: 456–462. doi:10.1002/ffj.2005
  • Sarrazin, E., D. Dubourdieu, and P. Darriet. 2007. Characterization of key-aroma compounds of botrytized wines, influence of grape botrytization. Food Chem. 103: 536–545. doi:10.1016/j.foodchem.2006.08.026
  • Selli, S., T. Cabaroglu, A. Canbas, H. Erten, C. Nurgel, J. P. Lepoutre, and Z. Gunata. 2004. Volatile composition of red wine from cv. Kalecik Karası grown in central Anatolia. Food Chem. 85: 207–213. doi:10.1016/j.foodchem.2003.06.008
  • Selli, S., A. Canbas, T. Cabaroglu, H. Erten, J.-P. Lepoutre, and Z. Gunata. 2006. Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince. Food Control 17: 75–82. doi:10.1016/j.foodcont.2004.09.005
  • Tufariello, M., S. Capone, and P. Siciliano. 2012. Volatile components of Negroamaro red wines produced in Apulian Salento area. Food Chem. 132: 2155–2164. doi:10.1016/j.foodchem.2011.11.122
  • Uzunov, Z. G., V. Y. Petrova, S. L. Ivanov, and A. V. Kujumdzieva. 2011. In silico study of aro genes involved in the Ehrlich pathway: comparison between Saccharomyces cerevisiae and Kluyveromyces lactis. Biotechnol. Biotechnol. Equip. 25: 133–137. doi:10.5504/bbeq.2011.0128
  • Vichi, S., C. Santini, N. Natali, C. Riponi, E. López-Tamames, and S. Buxaderas. 2007. Volatile and semi-volatile components of oak wood chips analysed by accelerated solvent extraction (ASE) coupled to gas chromatography–mass spectrometry (GC–MS). Food Chem. 102: 1260–1269. doi:10.1016/j.foodchem.2006.07.023
  • Vilanova, M., Z. Genisheva, L. Bescansa, A. Masa, and J. M. Oliveira. 2009. Volatile composition of wines from cvs. Blanco lexítimo, Agudelo and Serradelo (Vitis vinifera) grown in Betanzos (NW Spain). J. Inst. Brew. 115: 35–40. doi:10.1002/j.2050-0416.2009.tb00342.x
  • Vilanova, M., Z. Genisheva, A. Masa, and J. M. Oliveira. 2010. Correlation between volatile composition and sensory properties in Spanish Albariño wines. Microchem. J. 95: 240–246. doi:10.1016/j.microc.2009.12.007
  • Welke, J. E., V. Manfroi, M. Zanus, M. Lazarotto, and C. A. Zini. 2012. Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection. J. Chromatogr. A 1226: 124–139. doi:10.1016/j.chroma.2012.01.002
  • Zamúz, S., and M. Vilanova. 2006. Volatile compounds after spontaneous fermentation of musts from Vitis vinifera cv. Albariño grapes cultivated in different origins from Rías Baixas AOC, Spain. Flavour Fragrance J. 21: 743–748. doi:10.1002/ffj.1744

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.