Repository logo
 
Publication

Comparison of two extraction methods for evaluation of volatile constituents patterns in commercial whiskeys: Elucidation of the main odour-active compounds

2007-11Journal article Open access
Simple item page
dc.contributor.authorCaldeira, M.
dc.contributor.authorRodrigues, F.
dc.contributor.authorPerestrelo, Rosa Maria de Sá
dc.contributor.authorMarques, J. C.
dc.contributor.authorCâmara, J. S.
dc.date.accessioned2015-11-25T14:22:54Z
dc.date.available2015-11-25T14:22:54Z
dc.date.issued2007-11
dc.description.abstractAn analytical procedure based on manual dynamic headspace solid-phase microextraction (HS-SPME) method and the conventional extraction method by liquid–liquid extraction (LLE), were compared for their effectiveness in the extraction and quantification of volatile compounds from commercial whiskey samples. Seven extraction solvents covering a wide range of polarities and two SPME fibres coatings, has been evaluated. The highest amounts extracted, were achieved using dichloromethane (CH2Cl2) by LLE method (LLECH2Cl2)(LLECH2Cl2) and using a CAR/PDMS fibre (SPMECAR/PDMS) in HS-SPME. Each method was used to determine the responses of 25 analytes from whiskeys and calibration standards, in order to provide sensitivity comparisons between the two methods. Calibration curves were established in a synthetic whiskey and linear correlation coefficient (r ) were greater than 0.9929 for LLECH2Cl2LLECH2Cl2 and 0.9935 for SPMECAR/PDMS, for all target compounds. Recoveries greater than 80% were achieved. For most compounds, precision (expressed by relative standard deviation, R.S.D.) are very good, with R.S.D. values lower than 14.78% for HS-SPME method and than 19.42% for LLE method. The detection limits ranged from 0.13 to 19.03 μg L−1 for SPME procedure and from 0.50 to 12.48 μg L−1 for LLE. A tentative study to estimate the contribution of a specific compound to the aroma of a whiskey, on the basis of their odour activity values (OAV) was made. Ethyl octanoate followed by isoamyl acetate and isobutyl alcohol, were found the most potent odour-active compounds.pt_PT
dc.identifier.citationCaldeira, M., Rodrigues, F., Perestrelo, R., Marques, J. C., & Câmara, J. S. (2007). Comparison of two extraction methods for evaluation of volatile constituents patterns in commercial whiskeys: Elucidation of the main odour-active compounds. Talanta, 74(1), 78-90.pt_PT
dc.identifier.doi10.1016/j.talanta.2007.05.029pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/906
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.subjectWhiskeypt_PT
dc.subjectVolatile organic compoundspt_PT
dc.subjectLiquid–liquid extractionpt_PT
dc.subjectSolid-phase microextractionpt_PT
dc.subjectOdour activity valuespt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.titleComparison of two extraction methods for evaluation of volatile constituents patterns in commercial whiskeys: Elucidation of the main odour-active compoundspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage90pt_PT
oaire.citation.startPage78pt_PT
oaire.citation.titleTalantapt_PT
oaire.citation.volume74(1)pt_PT
person.familyNameCaldeira
person.familyNamePerestrelo
person.familyNameMarques
person.familyNameCâmara
person.givenNameMichael
person.givenNameRosa
person.givenNameJose C
person.givenNameJosé
person.identifier1441319
person.identifierG-3003-2013
person.identifier.ciencia-id251A-D5F7-9E32
person.identifier.ciencia-id1713-6DA1-A551
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.orcid0000-0001-5371-7281
person.identifier.orcid0000-0002-7223-1022
person.identifier.orcid0000-0002-4832-4341
person.identifier.orcid0000-0003-1965-3151
person.identifier.ridA-2461-2013
person.identifier.ridI-2307-2014
person.identifier.ridF-3014-2010
person.identifier.scopus-author-id16300962200
person.identifier.scopus-author-id16686828800
person.identifier.scopus-author-id7203033313
person.identifier.scopus-author-id10140393000
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationce73ce9c-932a-404b-93fe-cfefd5181554
relation.isAuthorOfPublication003ff241-47d2-497b-b9ac-c0d1713f8bf3
relation.isAuthorOfPublication08f4685f-b917-410a-b153-59911ff7d75e
relation.isAuthorOfPublicatione10d78be-e547-4d25-92b5-06a997ed78da
relation.isAuthorOfPublication.latestForDiscovery003ff241-47d2-497b-b9ac-c0d1713f8bf3

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Comparison of two extraction methods for evaluation of volatile constituents patterns in commercial whiskeys4.pdf
Size:
731.31 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Artigos em revistas internacionais