Identification of volatile aroma compounds of strawberry wine using solid-phase microextraction techniques coupled with gas chromatography–mass spectrometry
Ebru Kafkas, Turgut Cabaroğlu, Serkan Selli, Adnan Bozdoğan, Mine Kürkçüoğlu, Saime Paydaş +1 more
Flavour and Fragrance Journal
Abstract
Aroma compounds of strawberry wine were trapped by both headspace (HS) and immersion (IM) solid-phase microextraction (SPME). In the strawberry wine, esters were found to be the major compounds detected by both techniques. When using the HS-SPME technique, eight ester compounds (ethyl hexanoate, ethyl octanoate, octyl acetate, methyl decanoate, ethyl-9-decanoate, ethyl decanoate, ethyl cinnamate and ethyl dodecanoate), and (E)-nerolidol could be identified. Seven esters (amyl acetate, ethyl hexanoate, hexyl acetate, ethyl octanoate, ethyl-9-decenoate, ethyl decanoate and ethyl cinnamate) together with (E)-nerolidol, isoamyl alcohol, octanoic acid and decanoic acid were detected by IM-SPME. Copyright © 2005 John Wiley & Sons, Ltd.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
(E)-nerolidol was identified by HS-SPME
“When using the HS-SPME technique, eight ester compounds (ethyl hexanoate, ethyl octanoate, octyl acetate, methyl decanoate, ethyl-9-decanoate, ethyl decanoate, ethyl cinnamate and ethyl dodecanoate), ...”
esters are major compounds in strawberry wine
“In the strawberry wine, esters were found to be the major compounds detected by both techniques.”
(E)-nerolidol was detected by IM-SPME
“Seven esters (amyl acetate, ethyl hexanoate, hexyl acetate, ethyl octanoate, ethyl-9-decenoate, ethyl decanoate and ethyl cinnamate) together with (E)-nerolidol, isoamyl alcohol, octanoic acid and dec...”