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首页> 外文期刊>Journal of chromatography, A: Including electrophoresis and other separation methods >Multiple automated headspace in-tube extraction for the accurate analysis of relevant wine aroma compounds and for the estimation of their relative liquid-gas transfer rates
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Multiple automated headspace in-tube extraction for the accurate analysis of relevant wine aroma compounds and for the estimation of their relative liquid-gas transfer rates

机译：多种自动顶空管内萃取技术，用于准确分析相关的葡萄酒香气化合物并估算其相对的液-气传输速率

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An automated headspace in-tube extraction (ITEX) method combined with multiple headspace extraction (MHE) has been developed to provide simultaneously information about the accurate wine content in 20 relevant aroma compounds and about their relative transfer rates to the headspace and hence about the relative strength of their interactions with the matrix. In the method, 5 μL (for alcohols, acetates and carbonyl alcohols) or 200 μL (for ethyl esters) of wine sample were introduced in a 2. mL vial, heated at 35 °C and extracted with 32 (for alcohols, acetates and carbonyl alcohols) or 16 (for ethyl esters) 0.5. mL pumping strokes in four consecutive extraction and analysis cycles. The application of the classical theory of Multiple Extractions makes it possible to obtain a highly reliable estimate of the total amount of volatile compound present in the sample and a second parameter, β, which is simply the proportion of volatile not transferred to the trap in one extraction cycle, but that seems to be a reliable indicator of the actual volatility of the compound in that particular wine. A study with 20 wines of different types and 1 synthetic sample has revealed the existence of significant differences in the relative volatility of 15 out of 20 odorants. Differences are particularly intense for acetaldehyde and other carbonyls, but are also notable for alcohols and long chain fatty acid ethyl esters. It is expected that these differences, linked likely to sulphur dioxide and some unknown specific compositional aspects of the wine matrix, can be responsible for relevant sensory changes, and may even be the cause explaining why the same aroma composition can produce different aroma perceptions in two different wines.
机译：已开发出一种结合多种顶空萃取（MHE）的自动顶空管内萃取（ITEX）方法，以同时提供有关20种相关香精化合物中准确的葡萄酒含量以及其相对于顶空的相对转移率的信息，因此也提供了相对信息。他们与矩阵互动的强度。在该方法中，将葡萄酒样品中的5μL（对于醇，乙酸酯和羰基醇）或200μL（对于乙酯）样品引入2. mL小瓶中，加热到35°C，然后用32（对于醇，乙酸酯和羰基乙醇，羰基醇）或16（对于乙酯）0.5。在四个连续的萃取和分析循环中，mL泵冲程。运用经典的多次萃取理论，可以对样品中存在的挥发性化合物的总量和第二个参数β进行高度可靠的估算，第二个参数β是一个不转移到捕集阱中的挥发性物质的比例提取周期，但这似乎是该葡萄酒中该化合物实际挥发性的可靠指标。一项针对20种不同类型的葡萄酒和1种合成样品的研究表明，在20种香精中，有15种的相对挥发性存在显着差异。乙醛和其他羰基化合物之间的差异特别明显，但醇类和长链脂肪酸乙酯的差异也很明显。预计这些差异可能与二氧化硫和葡萄酒基质的某些未知特定成分有关，可能导致相关的感官变化，甚至可能是解释为什么相同的香气成分可以在两种酒中产生不同香气感的原因。不同的葡萄酒。

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