Naslov
Gas Chromatographic Quantification of Volatile Compounds in Blackberry Wines from Croatia

Autori
Amidžić, Daniela ; Mornar, Ana ; Klarić, Ilija ; Nigović, Biljana ; Vedrina-Dragojević, Irena

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
14th International Symposium on Separation Science : New achievements in chromatography : Book of Abstracts / Šegudović, Nikola - Zagreb : Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2008, 49-49

ISBN
978-953-6894-36-9

Skup
International Symposium on Separation Science (14 ; 2008)

Mjesto i datum
Primošten, Hrvatska, 30.09.2008. - 03.10.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
blackberry wine; volatile compounds; ethanol; methanol; GC-FID

Sažetak
The gas chromatographic analysis of volatile compounds in blackberry wine is a very important tool useful for wine classification, quality control and sensory evaluation of wines. Aroma of blackberry wine is produced by a complex balance of several volatile compounds, such as hydrocarbons, alcohols, terpene alcohols, esters, aldehydes, ketones, acids, ethers, lactones, sulphurous and nitrogenous compounds. The composition of the volatile fraction of wine depends on factors like blackberry variety, soil, climate, vintage year and winery procedures. On the other hand, wines are taxed, in large part, based on their alcohol levels and it is well known that methanol is a toxic and harmful substance to human health. Methanol, ethanol, ethyl acetate, propan-1-ol, amyl alcohol and isoamyl alcohol were analysed in 15 blackberry wines using Agilent GC-6850 gas chromatograph equipped with a flame ionisation detector. A bottle of each wine was opened and a sample with no pre-treatment was immediately injected in triplicate. The chromatographic conditions were as follows: column, HP-1 (Agilent Technologies, 30 m x 0.32 mm I.D., film thickness, 0.25 μ m) ; the injection volume was set at 1.0 μ L, the split ratio was 1:5 ; the temperature of the inlet, 230 º C. The column head pressure was 2.33 psi and the nitrogen carrier gas flow rate was 0.5 mL min-1. The average nitrogen gas velocity was 10 cm s-1. The oven temperature was at 26 º C for 7 min, then increased from 26 º C to 50 º C at a rate of 1 º C min-1, after that increased to a final temperature of 200 º C (rate of 15 º C min-1) and held for 4 min isothermally. The FID temperature was 250 º C and the flow rate of hydrogen carrier gas was 25 mL min-1. Validation of the method was carried out for linearity, repeatability, selectivity and sensitivity. The developed method can be used successfully to determine several volatile compounds in blackberry wine.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Farmacija

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