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
收藏
页码：1099 / 1116
页数：18
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