Analysis of wine aroma by off-line and on-line supercritical fluid extraction-gas chromatography
The applicability of supercritical fluid extraction (SFE) and gas chromatography (GC) for analyzing wine aroma is evaluated by considering three different approaches including (a) SFE off-line, (b) SFE involving the collection of the extracted analytes in the quartz liner of a programmed temperature...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1995-05, Vol.43 (5), p.1251-1258 |
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| container_end_page | 1258 |
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| container_issue | 5 |
| container_start_page | 1251 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 43 |
| creator | Blanch, G.P. (CSIC, Madrid, Spain.) Reglero, G Herraiz, M |
| description | The applicability of supercritical fluid extraction (SFE) and gas chromatography (GC) for analyzing wine aroma is evaluated by considering three different approaches including (a) SFE off-line, (b) SFE involving the collection of the extracted analytes in the quartz liner of a programmed temperature vaporizer (PTV) placed in a commercial SFE extractor, and (c) direct (on-line) coupling of SFE and GC via PTV. Different solid supports suitable to retain a liquid sample in the extraction chamber are considered, and data concerning the relative standard deviations obtained for the compounds selected under the investigated operation modes are included. Recoveries and detection limits achievable in each analysis are also given. The usefulness of the proposed method is demonstrated by analyzing different wine samples |
| doi_str_mv | 10.1021/jf00053a024 |
| format | Article |
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(CSIC, Madrid, Spain.) ; Reglero, G ; Herraiz, M</creator><creatorcontrib>Blanch, G.P. (CSIC, Madrid, Spain.) ; Reglero, G ; Herraiz, M</creatorcontrib><description>The applicability of supercritical fluid extraction (SFE) and gas chromatography (GC) for analyzing wine aroma is evaluated by considering three different approaches including (a) SFE off-line, (b) SFE involving the collection of the extracted analytes in the quartz liner of a programmed temperature vaporizer (PTV) placed in a commercial SFE extractor, and (c) direct (on-line) coupling of SFE and GC via PTV. Different solid supports suitable to retain a liquid sample in the extraction chamber are considered, and data concerning the relative standard deviations obtained for the compounds selected under the investigated operation modes are included. Recoveries and detection limits achievable in each analysis are also given. The usefulness of the proposed method is demonstrated by analyzing different wine samples</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf00053a024</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Biological and medical sciences ; CHROMATOGRAPHIE EN PHASE GAZEUSE ; COMPOSE VOLATIL ; COMPUESTO VOLATIL ; CROMATOGRAFIA DE GASES ; DIOXIDO DE CARBONO ; DIOXYDE DE CARBONE ; EQUIPO DE LABORATORIO ; EXTRACCION SUPERCRITICO DE FLUIDO ; EXTRACTION AU FLUIDE SUPERCRITIQUE ; Fermented food industries ; Food industries ; Fundamental and applied biological sciences. 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(CSIC, Madrid, Spain.)</creatorcontrib><creatorcontrib>Reglero, G</creatorcontrib><creatorcontrib>Herraiz, M</creatorcontrib><title>Analysis of wine aroma by off-line and on-line supercritical fluid extraction-gas chromatography</title><title>Journal of agricultural and food chemistry</title><description>The applicability of supercritical fluid extraction (SFE) and gas chromatography (GC) for analyzing wine aroma is evaluated by considering three different approaches including (a) SFE off-line, (b) SFE involving the collection of the extracted analytes in the quartz liner of a programmed temperature vaporizer (PTV) placed in a commercial SFE extractor, and (c) direct (on-line) coupling of SFE and GC via PTV. Different solid supports suitable to retain a liquid sample in the extraction chamber are considered, and data concerning the relative standard deviations obtained for the compounds selected under the investigated operation modes are included. Recoveries and detection limits achievable in each analysis are also given. The usefulness of the proposed method is demonstrated by analyzing different wine samples</description><subject>Biological and medical sciences</subject><subject>CHROMATOGRAPHIE EN PHASE GAZEUSE</subject><subject>COMPOSE VOLATIL</subject><subject>COMPUESTO VOLATIL</subject><subject>CROMATOGRAFIA DE GASES</subject><subject>DIOXIDO DE CARBONO</subject><subject>DIOXYDE DE CARBONE</subject><subject>EQUIPO DE LABORATORIO</subject><subject>EXTRACCION SUPERCRITICO DE FLUIDO</subject><subject>EXTRACTION AU FLUIDE SUPERCRITIQUE</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>MATERIEL DE LABORATOIRE</subject><subject>ODEUR</subject><subject>OLOR</subject><subject>PRESION</subject><subject>PRESSION</subject><subject>VIN</subject><subject>VINOS</subject><subject>Wines and vinegars</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1995</creationdate><recordtype>article</recordtype><recordid>eNotz7tPwzAQBnALgUQpTGxMHhBbwI_4NVYVL6kSA3QOh2O3rtIk2Ikg_z2GMt3pu58-6RC6pOSWEkbvdp4QIjgQVh6hGRWMFIJSfYxmJJ8LLSQ9RWcp7TLTQpEZel-00EwpJNx5_BVahyF2e8AfUw580fwlbY279rCnsXfRxjAECw32zRhq7L6HCHYI2WwgYbv9bRi6TYR-O52jEw9Nchf_c47WD_dvy6di9fL4vFysCk9LNRTcUiuBWFVKbak0pTdeaCpAgDISrIeSOeWJYM4wWhvJGPOSOMagdgQ4n6ObQ28fu8_RpaHah2Rd00DrujFVVBFqdGkyvP6HkPIPPkJrQ6r6GPYQp4oLzqTSmV0dmIeugk3MZP1qVKk4I_wHTCBsvA</recordid><startdate>19950501</startdate><enddate>19950501</enddate><creator>Blanch, G.P. 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Psychology</topic><topic>MATERIEL DE LABORATOIRE</topic><topic>ODEUR</topic><topic>OLOR</topic><topic>PRESION</topic><topic>PRESSION</topic><topic>VIN</topic><topic>VINOS</topic><topic>Wines and vinegars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Blanch, G.P. (CSIC, Madrid, Spain.)</creatorcontrib><creatorcontrib>Reglero, G</creatorcontrib><creatorcontrib>Herraiz, M</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Blanch, G.P. (CSIC, Madrid, Spain.)</au><au>Reglero, G</au><au>Herraiz, M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Analysis of wine aroma by off-line and on-line supercritical fluid extraction-gas chromatography</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><date>1995-05-01</date><risdate>1995</risdate><volume>43</volume><issue>5</issue><spage>1251</spage><epage>1258</epage><pages>1251-1258</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The applicability of supercritical fluid extraction (SFE) and gas chromatography (GC) for analyzing wine aroma is evaluated by considering three different approaches including (a) SFE off-line, (b) SFE involving the collection of the extracted analytes in the quartz liner of a programmed temperature vaporizer (PTV) placed in a commercial SFE extractor, and (c) direct (on-line) coupling of SFE and GC via PTV. Different solid supports suitable to retain a liquid sample in the extraction chamber are considered, and data concerning the relative standard deviations obtained for the compounds selected under the investigated operation modes are included. Recoveries and detection limits achievable in each analysis are also given. The usefulness of the proposed method is demonstrated by analyzing different wine samples</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><doi>10.1021/jf00053a024</doi><tpages>8</tpages></addata></record> |
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| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 1995-05, Vol.43 (5), p.1251-1258 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_17019849 |
| source | ACS Publications |
| subjects | Biological and medical sciences CHROMATOGRAPHIE EN PHASE GAZEUSE COMPOSE VOLATIL COMPUESTO VOLATIL CROMATOGRAFIA DE GASES DIOXIDO DE CARBONO DIOXYDE DE CARBONE EQUIPO DE LABORATORIO EXTRACCION SUPERCRITICO DE FLUIDO EXTRACTION AU FLUIDE SUPERCRITIQUE Fermented food industries Food industries Fundamental and applied biological sciences. Psychology MATERIEL DE LABORATOIRE ODEUR OLOR PRESION PRESSION VIN VINOS Wines and vinegars |
| title | Analysis of wine aroma by off-line and on-line supercritical fluid extraction-gas chromatography |
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