Quantitative analysis of the principal volatile compounds in oakwood by direct thermal desorption (DTD) and GC/MS

被引：20
|
作者：
Garcia-Romero, E [1 ]
Perez-Coello, MS
Sanz, J
Cabezudo, MD
机构：
[1] Univ Castilla La Mancha, Fac Chem, Food Sci Lab, E-13071 Ciudad Real, Spain
[2] CSIC, Inst Organ Chem, Madrid, Spain
来源：
ANALUSIS | 1998年 / 26卷 / 01期
关键词：
direct thermal desorption; volatile compounds; oak wood; wine ageing;
D O I：
10.1051/analusis:1998107
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
This work proposes one method of quantifying the principal volatile compounds in oak wood using the direct thermal desorption (DTD) technique coupled with GC/MS. These compounds have a particular sensory importance in wines aged in oak wood barrels: furfural, trans and cis-beta-methyl-gamma-octalactones, eugenol, vanillin and syringaldehyde. The described method requires practically no sample handling and is precise and sensitive.
引用
收藏
页码：33 / 35
页数：3
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