Headspace Sampling for Analysis of Grape Aroma Compounds
Scientists from Sezione di Tecnologie Alimetari (Firenze, Italy) and the University of California, Davis (Davis, California) analyzed grape aroma compounds in Cabernet Sauvignon grapes using headspace solid-phase microextraction (SPME) with gas chromatography?mass spectrometry (GC?MS).
Scientists from Sezione di Tecnologie Alimetari (Firenze, Italy) and the University of California, Davis (Davis, California) analyzed grape aroma compounds in Cabernet Sauvignon grapes using headspace solid-phase microextraction (SPME) with gas chromatography–mass spectrometry (GC–MS). The research was conducted in an effort to better understand the contribution of vineyard practices and winemaking processes to the composition of the volatile compounds in wine. They evaluated SPME fiber type, extraction time and temperature, and dilution solvent as well as GC–MS conditions to optimize the analysis method. They monitored 27 flavor compounds and profiled the free volatile components in the grapes at various maturity levels and identified 10 of the compounds in the corresponding wines.
RAFA 2024 Highlights: Contemporary Food Contamination Analysis Using Chromatography
November 18th 2024A series of lectures focusing on emerging analytical techniques used to analyse food contamination took place on Wednesday 6 November 2024 at RAFA 2024 in Prague, Czech Republic. The session included new approaches for analysing per- and polyfluoroalkyl substances (PFAS), polychlorinated alkanes (PCAS), Mineral Oil Hydrocarbons (MOH), and short- and medium-chain chlorinated paraffins (SCCPs and MCCPs).
