Naslov
The effect of light on the composition of some volatile compounds in wine: an HS-SPME-GC-MS study

Autori
Cellamare, Luciana ; D'Auria, Maurizio ; Emanuele, Lucia ; Racioppi, Rocco

Izvornik
International journal of food science & technology (0950-5423) 2008 (2008);

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
HS-SPME-GC-MS analysis; Photochemical degradation; volatile organic compounds; aroma

Sažetak
HS-SPME-GC-MS analysis of Fiano di Avellino (white wine, Southern Italy) and Aglianico del Vulture (red wine, Southern Italy) showed the presence of ethyl acetate, 2-methyl-1-propanol, 2-methyl-1-butanol, 2-methylbutyl acetate, ethyl hexanoate, diethyl butanedioate, ethyl octanoate, and ethyl decanoate. Uv irradiation of both the wines in a Pyrex vial with a 15 W low pressure mercury arc showed an extensive degradation of all the compounds. Only in the case of diethyl batanedioate, 2-methylbutyl acetate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate in the red wine the degradation occurred after an initial increase of the concentrations of the esters. The irradiation of the esters in the presence of riboflavin showed a clear degradation of the esters. The irradiation of both the wines in the original bottles for seven days showed an extensive degradation of all the volatile organic compounds observed in the wines.

Izvorni jezik
Engleski

Znanstvena područja
Kemija

POVEZANOST RADA