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Identification of volatile aroma compounds of strawberry wine using solid-phase microextraction techniques coupled with gas chromatography–mass spectrometry

✍ Scribed by E. Kafkas; T. Cabaroglu; S. Selli; A. Bozdoğan; M. Kürkçüoğlu; S. Paydaş; K. H. C. Başer

Publisher
John Wiley and Sons
Year
2005
Tongue
English
Weight
67 KB
Volume
21
Category
Article
ISSN
0882-5734

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✦ Synopsis

Aroma compounds of strawberry wine were trapped by both headspace (HS) and immersion (IM) solidphase microextraction (SPME). In the strawberry wine, esters were found to be the major compounds detected by both techniques. When using the HS-SPME technique, eight ester compounds (ethyl hexanoate, ethyl octanoate, octyl acetate, methyl decanoate, ethyl-9-decanoate, ethyl decanoate, ethyl cinnamate and ethyl dodecanoate), and (E)-nerolidol could be identified. Seven esters (amyl acetate, ethyl hexanoate, hexyl acetate, ethyl octanoate, ethyl-9-decenoate, ethyl decanoate and ethyl cinnamate) together with (E)-nerolidol, isoamyl alcohol, octanoic acid and decanoic acid were detected by IM-SPME.

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