Characterization of Romanian Wines by Gas Chromatography-Mass Spectrometry

被引：12

作者：

Avram, Veronica ^{[1
]}

Floare, Calin G. ^{[1
]}

Hosu, Anamaria ^{[2
]}

Cimpoiu, Claudia ^{[2
]}

Marutoiu, Constantin ^{[3
]}

Moldovan, Zaharie ^{[1
]}

机构：

[1] Natl Inst Res & Dev Isotop & Mol Technol, Mass Spectrometry Chromatog & Appl Phys Dept, Cluj Napoca 400293, Romania

[2] Univ Babes Bolyai, Fac Chem & Chem Engn, R-3400 Cluj Napoca, Romania

[3] Univ Babes Bolyai, Fac Orthodox Theol, R-3400 Cluj Napoca, Romania

来源：

ANALYTICAL LETTERS | 2015年 / 48卷 / 07期

关键词：

GC-MS; White wine; Volatile compounds; Gas chromatography; VOLATILE COMPOSITION; AROMA COMPOUNDS; RED WINE; SORPTIVE EXTRACTION; MADEIRA WINES; MAIN ODORANTS; WHITE WINES; PROFILE; IDENTIFICATION; COMPONENTS;

D O I：

10.1080/00032719.2014.974054

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

This article reports the determination of the volatile composition of commercial Romanian wines with the goal of identifying characteristic markers. For this purpose, 27 samples from four wine-producing areas from three consecutive years were investigated. Analysis was performed by gas chromatography-mass spectrometry with liquid-liquid extraction. Forty-eight volatile compounds were identified and characterized as alcohols, ethyl esters, fatty acids, phenyl compounds, aldehydes, ketones, lactones, and terpenes as a percentage of the total area of volatile compounds. The results are discussed in relationship to the grape variety, region, and year of production.

引用

页码：1099 / 1116

页数：18

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