Analysis of wine aroma by off-line and on-line supercritical fluid extraction-gas chromatography

The applicability of supercritical fluid extraction (SFE) and gas chromatography (GC) for analyzing wine aroma is evaluated by considering three different approaches including (a) SFE off-line, (b) SFE involving the collection of the extracted analytes in the quartz liner of a programmed temperature...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1995-05, Vol.43 (5), p.1251-1258
Main Authors: Blanch, G.P. (CSIC, Madrid, Spain.), Reglero, G, Herraiz, M
Format: Article
Language:English
Subjects:
Biological and medical sciences
CHROMATOGRAPHIE EN PHASE GAZEUSE
COMPOSE VOLATIL
COMPUESTO VOLATIL
CROMATOGRAFIA DE GASES
DIOXIDO DE CARBONO
DIOXYDE DE CARBONE
EQUIPO DE LABORATORIO
EXTRACCION SUPERCRITICO DE FLUIDO
EXTRACTION AU FLUIDE SUPERCRITIQUE
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
MATERIEL DE LABORATOIRE
ODEUR
OLOR
PRESION
PRESSION
VIN
VINOS
Wines and vinegars
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Summary:The applicability of supercritical fluid extraction (SFE) and gas chromatography (GC) for analyzing wine aroma is evaluated by considering three different approaches including (a) SFE off-line, (b) SFE involving the collection of the extracted analytes in the quartz liner of a programmed temperature vaporizer (PTV) placed in a commercial SFE extractor, and (c) direct (on-line) coupling of SFE and GC via PTV. Different solid supports suitable to retain a liquid sample in the extraction chamber are considered, and data concerning the relative standard deviations obtained for the compounds selected under the investigated operation modes are included. Recoveries and detection limits achievable in each analysis are also given. The usefulness of the proposed method is demonstrated by analyzing different wine samples
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00053a024