Characterisation of volatile components of Pinotage wines using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC x GC-TOFMS)

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dc.contributor.authorWeldegergis B.T.
dc.contributor.authorVilliers A.D.
dc.contributor.authorMcNeish C.
dc.contributor.authorSeethapathy S.
dc.contributor.authorMostafa A.
dc.contributor.authorGorecki T.
dc.contributor.authorCrouch A.M.
dc.date.accessioned2011-10-13T16:58:27Z
dc.date.available2011-10-13T16:58:27Z
dc.date.issued2011
dc.description.abstractAs part of the ongoing research into the chemical composition of the uniquely South African wine cultivar Pinotage, the volatile composition of nine young wines of this cultivar was investigated using comprehensive two-dimensional gas chromatography (GC x GC) in combination with time-of-flight mass spectrometry (TOFMS). Headspace solid phase micro-extraction (HS-SPME) using a carboxen/polydimethylsiloxane (CAR/PDMS) fibre was used to extract the volatile compounds from the wine matrix. Extracts were analysed using an in-house developed GC x GC system equipped with a single jet, liquid nitrogen-based cryogenic modulator. In the current study, 206 compounds previously reported in wine and related matrices have been detected in nine Pinotage wines. Positive identification for 48 compounds was performed using authentic standards, while tentative identification of 158 compounds was based on deconvoluted mass spectra and comparison of linear retention indices (LRI) with literature values. Identified compounds included esters, alcohols, aldehydes, ketones, acids, acetals, furans and lactones, sulphur compounds, nitrogen compounds, terpenes, hydrocarbons, volatile phenols and pyrans. Volatile compounds potentially capable of influencing wine aroma are highlighted. Many of the compounds were common to all 9 wines, although volatile components unique to specific samples were also observed. The results represent the most detailed characterisation of volatile constituents of this cultivar reported to date.
dc.description.versionArticle
dc.identifier.citationFood Chemistry
dc.identifier.citation129
dc.identifier.citation1
dc.identifier.citationhttp://www.scopus.com/inward/record.url?eid=2-s2.0-79958180023&partnerID=40&md5=014a07d654ad196eb87ac5dd674d85d5
dc.identifier.issn3088146
dc.identifier.other10.1016/j.foodchem.2010.11.157
dc.identifier.urihttp://hdl.handle.net/10019.1/16730
dc.subjectComprehensive two-dimensional gas chromatography (GC x GC)
dc.subjectPinotage
dc.subjectSPME
dc.subjectTime-of-flight mass spectrometry (TOFMS)
dc.subjectVolatiles
dc.subjectWine
dc.subjectGC x GC
dc.subjectPinotage
dc.subjectSPME
dc.subjectTime of flight mass spectrometry
dc.subjectVolatiles
dc.subjectAldehydes
dc.subjectExtraction
dc.subjectFragrances
dc.subjectKetones
dc.subjectLiquid nitrogen
dc.subjectMass spectrometers
dc.subjectMass spectrometry
dc.subjectNitrogen compounds
dc.subjectOlefins
dc.subjectPhenols
dc.subjectSmoke detectors
dc.subjectSulfur
dc.subjectSulfur compounds
dc.subjectTwo dimensional
dc.subjectVolatile organic compounds
dc.subjectWine
dc.subjectGas chromatography
dc.subjectacetal
dc.subjectacid
dc.subjectalcohol
dc.subjectaldehyde
dc.subjectester
dc.subjectfuran
dc.subjecthydrocarbon
dc.subjectketone
dc.subjectlactone
dc.subjectnitrogen derivative
dc.subjectphenol
dc.subjectpyran
dc.subjectsulfur derivative
dc.subjectterpene
dc.subjectvolatile agent
dc.subjectaroma
dc.subjectarticle
dc.subjectchemical analysis
dc.subjectchemical composition
dc.subjectfood analysis
dc.subjectgas chromatography
dc.subjectpinotage wine
dc.subjectsolid phase microextraction
dc.subjecttime of flight mass spectrometry
dc.subjecttwo dimensional gas chromatography
dc.subjectwine
dc.titleCharacterisation of volatile components of Pinotage wines using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC x GC-TOFMS)
dc.typeArticle
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