Dynamic Headspace Analysis of the Release of Volatile Organic Compounds from Ethanolic Systems by Direct APCI-MS

Static equilibrium headspace was diluted with a stream of nitrogen to study the stability of the volatile headspace concentration. The headspace dilution profile of 18 volatile compounds above aqueous and ethanolic solutions was measured in real time using atmospheric pressure chemical ionization-ma...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2005-10, Vol.53 (21), p.8328-8333
Main Authors: Tsachaki, Maroussa, Linforth, Robert S. T, Taylor, Andrew J
Format: Article
Language:English
Subjects:
Alcoholic Beverages
aqueous solutions
atmospheric pressure chemical ionization mass spectrometry
Biological and medical sciences
Drug Stability
Ethanol
ethanolic solutions
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
headspace analysis
mass spectrometry
Mass Spectrometry - methods
model food systems
odor compounds
Solutions
Taste
volatile organic compounds
Volatilization
Water
Wine
wines
Wines and vinegars
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Summary:Static equilibrium headspace was diluted with a stream of nitrogen to study the stability of the volatile headspace concentration. The headspace dilution profile of 18 volatile compounds above aqueous and ethanolic solutions was measured in real time using atmospheric pressure chemical ionization-mass spectrometry. Under dynamic conditions the volatiles headspace concentration above water solutions decreased readily upon dilution. The presence of ethanol helped to maintain the volatile headspace concentration when the ethanol solution concentration was above 50 mL/L. This effect was such that under dynamic conditions the absolute volatile concentration above an ethanolic solution was higher than that above an aqueous solution, contrary to results observed in equilibrium studies. The ratio of the headspace concentration of volatiles above ethanolic 120 mL/L and water solutions was correlated to their air/water partition coefficient. Keywords: Dynamic; APCI; ethanol; interface; volatiles; wine; Marangoni
ISSN:0021-8561
1520-5118
DOI:10.1021/jf051202n