000075663 001__ 75663
000075663 005__ 20200108100344.0
000075663 0247_ $$2doi$$a10.1016/j.chroma.2017.12.064
000075663 0248_ $$2sideral$$a104963
000075663 037__ $$aART-2018-104963
000075663 041__ $$aeng
000075663 100__ $$aWen, Y.
000075663 245__ $$aAn automated gas chromatographic-mass spectrometric method for the quantitative analysis of the odor-active molecules present in the vapors emanated from wine
000075663 260__ $$c2018
000075663 5060_ $$aAccess copy available to the general public$$fUnrestricted
000075663 5203_ $$aAn automated dynamic headspace (DHS) method combined with thermal desorption (TD) and gas chromatography-mass spectrometry (GC-MS) has been developed and applied to characterize the composition of the vapors emanating from wine during its consumption. The method provides a snapshot of the contents in the wine vapors of up to 40 relevant aroma compounds, including methanethiol, sulfur dioxide, aldehydes, fusel alcohols or volatile phenols. Leaving aside methanethiol, method repeatability was better than 15%, and better than 11% in 30 cases. Determination coefficients were better than 0.99 and detection limits, ranging from 0.1 to 1200 mu g/L, depending on the compound, were below normal ranges of occurrence or odor thresholds of those 40 compounds. The method has been applied to assess the changes in the wine headspaces with time, monitoring the levels of 34 odorants emitted to the headspace by 4 different wines during five consecutive time points. Levels of 15 polar aroma compounds remained constant, while levels of 14 non-polar and highly volatile compounds decayed very fast, which should have strong sensory changes in the odor perceived. The trends followed by methanethiol, dimethyl sulfide, ethyl decanoate, by aldehydes and dicarbonyls were significantly related to the wine, which suggests that prediction of the aroma impact in these cases should include an estimation of the odorant x wine matrix interaction. (C) 2017 Elsevier B.V. All rights reserved.
000075663 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T53$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2014-59840
000075663 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000075663 590__ $$a3.858$$b2018
000075663 591__ $$aCHEMISTRY, ANALYTICAL$$b15 / 84 = 0.179$$c2018$$dQ1$$eT1
000075663 591__ $$aBIOCHEMICAL RESEARCH METHODS$$b12 / 78 = 0.154$$c2018$$dQ1$$eT1
000075663 592__ $$a1.188$$b2018
000075663 593__ $$aAnalytical Chemistry$$c2018$$dQ1
000075663 593__ $$aOrganic Chemistry$$c2018$$dQ1
000075663 593__ $$aMedicine (miscellaneous)$$c2018$$dQ1
000075663 593__ $$aBiochemistry$$c2018$$dQ1
000075663 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000075663 700__ $$0(orcid)0000-0002-0730-6606$$aLopez, R.$$uUniversidad de Zaragoza
000075663 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, V.$$uUniversidad de Zaragoza
000075663 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000075663 773__ $$g1534 (2018), 130-138$$pJ. chromatogr. A$$tJOURNAL OF CHROMATOGRAPHY A$$x0021-9673
000075663 8564_ $$s963283$$uhttps://zaguan.unizar.es/record/75663/files/texto_completo.pdf$$yPostprint
000075663 8564_ $$s62564$$uhttps://zaguan.unizar.es/record/75663/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
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000075663 951__ $$a2020-01-08-09:29:21
000075663 980__ $$aARTICLE