Determination of 2-aminoacetophenone in white wines using ultrasound assisted SPME coupled with GC-MS

被引：1
|
作者：
M. Mihaljević Žulj
L. Maslov
I. Tomaz
A. Jeromel
机构：
[1] Faculty of Agriculture University of Zagreb,Department of Viticulture and Enology
来源：
Journal of Analytical Chemistry | 2015年 / 70卷
关键词：
Riesling wine; off-flavour; 2-aminoacetophenone; SPME; GC-MS;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The unpleasant odor of an off-flavor is mostly caused by only one or, sometimes, several volatile compounds with very low odor threshold values giving the typical unpleasant odor taint of the spoiled food product. 2-Aminoacetophenone is an aroma compound which causes the untypical aging off-flavor in Vitis vinifera white wines. Ultrasound assisted headspace solid phase microextraction (UA-HS-SPME) and direct immersion solid phase microextraction (DI-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) were tested and optimized for determination of 2-aminoacetophenone in Riesling wines fermented by different yeast strains.
引用
收藏
页码：814 / 818
页数：4
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