Quantitative analysis of the principal volatile compounds in oakwood by direct thermal desorption (DTD) and GC/MS

被引：20

作者：

Garcia-Romero, E ^{[1
]}

Perez-Coello, MS

Sanz, J

Cabezudo, MD

机构：

[1] Univ Castilla La Mancha, Fac Chem, Food Sci Lab, E-13071 Ciudad Real, Spain

[2] CSIC, Inst Organ Chem, Madrid, Spain

来源：

ANALUSIS | 1998年 / 26卷 / 01期

关键词：

direct thermal desorption; volatile compounds; oak wood; wine ageing;

D O I：

10.1051/analusis:1998107

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

This work proposes one method of quantifying the principal volatile compounds in oak wood using the direct thermal desorption (DTD) technique coupled with GC/MS. These compounds have a particular sensory importance in wines aged in oak wood barrels: furfural, trans and cis-beta-methyl-gamma-octalactones, eugenol, vanillin and syringaldehyde. The described method requires practically no sample handling and is precise and sensitive.

引用

页码：33 / 35

页数：3

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