APPLICATION OF AN ANALYTICAL METHOD FOR THE SIMULTANEOUS DETERMINATION OF THE OFF-FLAVOUR VOLATILES GEOSMIN, 4-ETHYLPHENOL AND 4-ETHYLGUAIACOL AND OF TARGET WINE AROMA VOLATILES

作者：Lisanti M T^*; Genovese A; Piombino P; Gambuti A; Moio L

来源：Italian Journal of Food Science, 2010, 22(1): 15-27.

• aroma
• 4-ethylguaiacol
• 4-ethylphenol
• geosmin
• off-flavours
• wine

An analytical method, specifically developed and used to determine the presence of geosmin in wine, was evaluated for the simultaneous determination of geosmin, responsible for an earthy off-flavour, 4-ethylphenol and 4-ethylguaiacol, responsible for phenolic off-flavour and of selected volatile wine aroma compounds. The method consists of a liquid-liquid extraction with n-pentane followed by GC-MS/SIM analysis. The linearity of the response was very good (r(2)>0.9956) in the usual concentration ranges of the volatiles in wines. The precision was also very good (%RSD less than or near 10%) and the accuracy of the method, was satisfactory. LOD and LOQ were below 1 or a few mg/L for most compounds. The method was then applied to evaluate the efficacy of a treatment with deodorant activated charcoal to decrease the amount of geosmin, 4-ethylphenol, 4-ethylguaiacol and its effect on the concentration of the volatile aroma compounds, both in red and white wines.

• 出版日期2010