Gas chromatography-mass spectrometry method optimized using response surface modeling for the quantitation of fungal off-flavors in grapes and wine

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Abstract

An optimized method for the quantitation of volatile compounds responsible for off-aromas, such as earthy odors, found in wine and grapes was developed. The method involved a fast and simple headspace solid-phase microextraction-gas chromatography-mass s
Original languageEnglish
Pages (from-to)2877-2885
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume63
Issue number11
DOIs
Publication statusPublished - Mar 2015

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Wine
Flavors
off flavors
Vitis
Odors
Gas chromatography
Gas Chromatography-Mass Spectrometry
Mass spectrometry
wines
grapes
odors
Solid Phase Microextraction
Gas Chromatography
volatile compounds
gas chromatography
methodology
gas chromatography-mass spectrometry
solid phase microextraction
Odorants

Cite this

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title = "Gas chromatography-mass spectrometry method optimized using response surface modeling for the quantitation of fungal off-flavors in grapes and wine",
abstract = "An optimized method for the quantitation of volatile compounds responsible for off-aromas, such as earthy odors, found in wine and grapes was developed. The method involved a fast and simple headspace solid-phase microextraction-gas chromatography-mass s",
keywords = "Botrytis-cine, Chromatography, Design-of-experiments, Drug-products, Essential-oils, Flavor-compounds, Flavors, Fruit-juices, Mass-spectrometry, Odors, Optimization, Sensitivity-analysis, Spectrometry, Surface-properties, Volatile-organic-compounds, Wine",
author = "Navideh Sadoughi and Leigh Schmidtke and Guillaume Antalick and John Blackman and Christopher Steel",
note = "Imported on 12 Apr 2017 - DigiTool details were: month (773h) = March; Journal title (773t) = Journal of Agricultural and Food Chemistry. ISSNs: 0021-8561;",
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language = "English",
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issn = "0021-8561",
publisher = "American Chemical Society",
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T1 - Gas chromatography-mass spectrometry method optimized using response surface modeling for the quantitation of fungal off-flavors in grapes and wine

AU - Sadoughi, Navideh

AU - Schmidtke, Leigh

AU - Antalick, Guillaume

AU - Blackman, John

AU - Steel, Christopher

N1 - Imported on 12 Apr 2017 - DigiTool details were: month (773h) = March; Journal title (773t) = Journal of Agricultural and Food Chemistry. ISSNs: 0021-8561;

PY - 2015/3

Y1 - 2015/3

N2 - An optimized method for the quantitation of volatile compounds responsible for off-aromas, such as earthy odors, found in wine and grapes was developed. The method involved a fast and simple headspace solid-phase microextraction-gas chromatography-mass s

AB - An optimized method for the quantitation of volatile compounds responsible for off-aromas, such as earthy odors, found in wine and grapes was developed. The method involved a fast and simple headspace solid-phase microextraction-gas chromatography-mass s

KW - Botrytis-cine

KW - Chromatography

KW - Design-of-experiments

KW - Drug-products

KW - Essential-oils

KW - Flavor-compounds

KW - Flavors

KW - Fruit-juices

KW - Mass-spectrometry

KW - Odors

KW - Optimization

KW - Sensitivity-analysis

KW - Spectrometry

KW - Surface-properties

KW - Volatile-organic-compounds

KW - Wine

U2 - 10.1021/jf505444r

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SN - 0021-8561

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ER -