Identification of volatile aroma compounds of strawberry wine using solid-phase microextraction techniques coupled with gas chromatography-mass spectrometry

Aroma compounds of strawberry wine were trapped by both headspace (HS) and immersion (IM) solid‐phase microextraction (SPME). In the strawberry wine, esters were found to be the major compounds detected by both techniques. When using the HS‐SPME technique, eight ester compounds (ethyl hexanoate, eth...

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Bibliographic Details
Published in:Flavour and fragrance journal 2006-01, Vol.21 (1), p.68-71
Main Authors: Kafkas, E., Cabaroglu, T., Selli, S., Bozdoğan, A., Kürkçüoğlu, M., Paydaş, S., Başer, K. H. C.
Format: Article
Language:English
Subjects:
aroma
Biological and medical sciences
Fermented food industries
Food industries
Fragaria
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
HS-SPME
IM-SPME
strawberry wine
Wines and vinegars
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Summary:Aroma compounds of strawberry wine were trapped by both headspace (HS) and immersion (IM) solid‐phase microextraction (SPME). In the strawberry wine, esters were found to be the major compounds detected by both techniques. When using the HS‐SPME technique, eight ester compounds (ethyl hexanoate, ethyl octanoate, octyl acetate, methyl decanoate, ethyl‐9‐decanoate, ethyl decanoate, ethyl cinnamate and ethyl dodecanoate), and (E)‐nerolidol could be identified. Seven esters (amyl acetate, ethyl hexanoate, hexyl acetate, ethyl octanoate, ethyl‐9‐decenoate, ethyl decanoate and ethyl cinnamate) together with (E)‐nerolidol, isoamyl alcohol, octanoic acid and decanoic acid were detected by IM‐SPME. Copyright © 2005 John Wiley & Sons, Ltd.
ISSN:0882-5734
1099-1026
DOI:10.1002/ffj.1503