
Visualization of the Gas Chromatography/Mass Spectrometry Data of Muscat Ottonel Must and Wine Measurements
Author(s) -
Thomas O. Kovacs,
M. Kállay,
K. Korány
Publication year - 1999
Publication title -
international journal of horticultural science
Language(s) - English
Resource type - Journals
eISSN - 2676-931X
pISSN - 1585-0404
DOI - 10.31421/ijhs/5/3-4/36
Subject(s) - aroma , wine , chromatography , chemistry , visualization , mass spectrometry , gas chromatography–mass spectrometry , gas chromatography , sample (material) , analytical chemistry (journal) , food science , artificial intelligence , computer science
The lack of interpretation methods useful in evaluating the aroma-profiles of wines makes it necessary to thoroughly investigate alternative evaluation procedures. By adding three appropriate normal hydrocarbon standards to all sample extracts, measuring the Programmed Temperature Retention Indexes of the components and by normalizing the peak areas to that of the 1-alpha-Terpineol (in musts) or Benzeneethanol (in wines), the aroma features could be visualized. The relationship or identity of the aroma patterns could be deduced from the presence or absence of similar polygons in the -constellation-map" of the components.