Abstract：
:The present contribution describes a research work focused on the elucidation of the composition of the headspace of Marsala wine. Four sample-types, of different ageing ("fine", "superiore secco", "superiore riserva", "vergine") were subjected to headspace solid-phase microextraction-comprehensive 2D GC analysis. At the outlet of the second GC dimension, the eluting analytes were split between a flame ionisation detector (for relative quantification purposes) and a rapid-scanning quadrupole mass spectrometer (for compound identification). Over 500 peaks were detected in each application, with a total of 128 compounds tentatively-identified considering the four sample types (mainly esters, alcohols, ketones, and aldehydes). The results attained open a door on the highly complex nature of the Marsala headspace; furthermore, they also demonstrated that the use of one-dimensional GC technologies, for the untargeted analysis of complex aroma profiles (e.g., dessert wines), is often too much of an analytical challenge.
journal_name
Food Chemjournal_title
Food chemistryauthors
Dugo G,Franchina FA,Scandinaro MR,Bonaccorsi I,Cicero N,Tranchida PQ,Mondello Ldoi
10.1016/j.foodchem.2013.07.061subject
Has Abstractpub_date
2014-01-01 00:00:00pages
262-8eissn
0308-8146issn
1873-7072pii
S0308-8146(13)00990-4journal_volume
142pub_type
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