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Analysis of minor volatile constituents of wine
Author(s) -
Hardy P. J.,
Ramshaw E. H.
Publication year - 1970
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740210111
Subject(s) - chemistry , wine , white wine , chromatography , mass spectrometry , ethanol , gas chromatography–mass spectrometry , organic chemistry , food science
Abstract The analysis of minor volatile constituents in alcoholic beverages presents difficulties because of the relatively high concentrations of a few higher alcohols. Volatile components were extracted from a freshly prepared Riesling white table wine using the solvent trichlorofluoromethane, and analysed by combined gas chromatography‐mass spectrometry. The higher alcohols were then removed from the trichlorofluoromethane extracts by treatment with propylene glycol, and the remaining components, mainly esters, were concentrated further. The final concentrate, whose volume represented about 0·01% of that of the wine, was analysed again, and in all, over 40 components were identified. Some of the esters observed, including the mixed ester, 3‐methylbutyl ethyl succinate, have not been reported previously.