Improved method for extraction of aroma compounds in aged brandies and aqueous alcoholic wood extracts using ultrasound

被引：56
作者：
Caldeira, I [1 ]
Pereira, R
Clímaco, MC
Belchior, AP
de Sousa, RB
机构：
[1] INIAP Estacao Vitivinicola Nacl, P-2565191 Dois Portos, Portugal
[2] Inst Super Agron, Dept Quim Agr & Ambiental, Lisbon, Portugal
来源：
ANALYTICA CHIMICA ACTA | 2004年 / 513卷 / 01期
关键词：
aroma compounds; brandies; wood extracts;
D O I：
10.1016/j.aca.2003.10.011
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
This work presents a rapid method for dichloromethane extraction of aroma compounds from brandies and aqueous-alcoholic wood extracts, in brandy-like ageing conditions, using ultrasound. The dichloromethane extracts were injected in split mode on a gas chromatographic (GC) system, separated on a DB-WAX capillary column and detected by flame ionisation. The method allowed satisfactory quantification of 37 volatile compounds in brandies (alcohols, esters, acids, furanics, aldehydes and phenols) and 16 volatile compounds in aqueods-alcoholic oak extracts. Linear responses were obtained (0.99-1.00). The repeatability and the detection and quantification limits were also evaluated. The analysis of spiked samples showed that matrix effects do not affect the method performance for the majority of the volatile compounds analysed. (C) 2003 Elsevier B.V. All rights reserved.
引用
收藏
页码：125 / 134
页数：10
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