engleski

Determination of 2-aminoacetophenone in white wines using ultrasound assisted SPME coupled with GC-MS

The unpleasant odor of an off-flavor is mostly caused by only one or, sometimes several volatile compounds with very low odor threshold values giving the typical unpleasant odor taint of the spoiled food product. 2- Aminoacetophenone is an aroma compound which causes the untypical aging off-flavor in Vitis vinifera white wines. Ultrasound assisted headspace solid phase microextraction (UA-HS- SPME) and direct immersion solid phase microextraction (DI-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) were tested and optimized for determination of 2- aminoacetophenone in Riesling wines fermented by different yeast strains.

Riesling wine ; off-flavour ; 2-aminoacetophenone ; SPME ; GC-MS

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