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Identification of volatile aroma compounds of strawberry wine using solid‐phase microextraction techniques coupled with gas chromatography–mass spectrometry
Author(s) -
Kafkas E.,
Cabaroglu T.,
Selli S.,
Bozdoğan A.,
Kürkçüoğlu M.,
Paydaş S.,
Başer K. H. C.
Publication year - 2005
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1503
Subject(s) - ethyl hexanoate , chemistry , chromatography , wine , nerolidol , ethyl acetate , solid phase microextraction , aroma , isoamyl acetate , hexanoic acid , aroma of wine , ethyl butyrate , decanoic acid , mass spectrometry , gas chromatography–mass spectrometry , organic chemistry , food science , linalool , essential oil
Aroma compounds of strawberry wine were trapped by both headspace (HS) and immersion (IM) solid‐phase 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. Copyright © 2005 John Wiley & Sons, Ltd.