Analysis of diacetyl in wine using solid-phase microextraction combined with gas chromatography-mass spectrometry.

No abstract is available for this paper.

• Publication year

  1999

• Venue

  Journal of Agricultural and Food Chemistry

• Publication date

  1999-01-21

• Fields of study

  Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.1021/JF9807667PMID 10563940
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Origin and Production of Acetoin during Wine Yeast Fermentation

  1996cited by this paper
• Proposal to reclassify Leuconostoc oenos as Oenococcus oeni [corrig.] gen. nov., comb. nov..

  1995cited by this paper
• New quantitative determination of 2,3-dioxobutane (diacetyl) in alcoholic beverages by an indirect spectrofluorimetric procedure with use of 2,3-diaminonaphtalene as reagent of derivatization.

  1994cited by this paper
• Simple and sensitive determination of diacetyl and acetoin in biological samples and alcoholic drinks by gas chromatography with electron-capture detection.

  1992cited by this paper
• Solventless determination of caffeine in beverages using solid-phase microextraction with fused-silica fibers.

  1992cited by this paper

• LED-based broadband cavity-enhanced spectrometer for high-sensitive optical detection of diacetyl in gas phase

  2024cites this paper
• Assessment of Greenness for Solid Phase Microextraction Techniques of Sample Preparation for Flavors by AGREE Prep & SPMS Tools

  2024cites this paper
• Transient acetaldehyde production by SO2-producing Saccharomyces cerevisiae promotes the survival of Oenococcus oeni during co-fermentation

  2023cites this paper
• Effect of ILV2 deletion and ILV3 or/and ILV5 overexpression in Saccharomyces uvarum on diacetyl and higher alcohols metabolism during wine fermentation

  2020cites this paper
• Microbiome analysis and random forest algorithm-aided identification of the diacetyl-producing microorganisms in the stacking fermentation stage of Maotai-flavor liquor production

  2019cites this paper
• Whole transcriptome RNAseq analysis of Oenococcus oeni reveals distinct intra-specific expression patterns during malolactic fermentation, including genes involved in diacetyl metabolism.

  2017cites this paper
• Voltammetric determination of trace amounts of diacetyl at a mercury meniscus modified silver solid amalgam electrode following gas-diffusion microextraction.

  2017cites this paper
• Reducing diacetyl production of wine by overexpressing BDH1 and BDH2 in Saccharomyces uvarum

  2017cites this paper
• In vitro assay for production of organic acids and diacetyl by Lactococcus spp . isolated from food source

  2016cites this paper
• Desarrollo de nuevas metodologías analíticas para la determinación de quimioterápicos, biomarcadores y compuestos de interés medioambiental

  2015cites this paper
• Evaluation of liquid chromatographic behavior of lumazinic derivatives, from α-dicarbonyl compounds, in different C18 columns: application to wine samples using a fused-core column and fluorescence detection.

  2014cites this paper
• Determination of Lactones in Wines by Headspace Solid-Phase Microextraction and Gas Chromatography Coupled with Mass Spectrometry

  2014cites this paper
• Instrumental assessment of the sensory quality of juices

  2013cites this paper
• 17 – Instrumental assessment of the sensory quality of wine

  2013cites this paper
• 4.24 – Sample Preparation for Direct MS Analysis of Food

  2012cites this paper
• Development and validation of a high-performance liquid chromatography method for the determination of diacetyl in beer using 4-nitro-o-phenylenediamine as the derivatization reagent.

  2012cites this paper
• Automated and quantitative headspace in-tube extraction for the accurate determination of highly volatile compounds from wines and beers.

  2012cites this paper
• Sampling Techniques for the Determination of Volatile Components in Grape Juice, Wine and Alcoholic Beverages

  2012cites this paper
• Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition

  2012cites this paper
• Determination of free and total diacetyl in wine by HPLC–UV using gas-diffusion microextraction and pre-column derivatization

  2012cites this paper
• Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.

  2012cites this paper
• Investigation of the impact of commercial malolactic fermentation starter cultures on red wine aroma compounds, sensory properties and consumer preference

  2011cites this paper
• Diacetyl jako parametr jakosti červeného vína, změny jeho obsahu při rozdílné technologii výroby vína

  2011cites this paper
• Influence of pH and ethanol on malolactic fermentation and volatile aroma compound composition in white wines

  2011cites this paper
• Extraction and focusing methods in sample preparation.

  2011cites this paper
• Solid-Phase Microextraction (SPME) Techniques for Quality Characterization of Food Products: A Review

  2011cites this paper
• Investigation of the impact of Investigation of the impact of commercial malolactic fermentation starter cultures on red wine aroma compounds, ed e a o a co pou ds, sensory properties and consumer preference

  2011cites this paper
• Quantitative estimation of antimicrobials produced by Lactic Acid Bacteria isolated from Nigerian beef

  2011cites this paper
• Functional (Nonavor) Properties of Flavor Compounds

  2011cites this paper
• Volatile and Aroma Compounds in Wines

  2010cites this paper
• Short communication: low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate.

  2010cites this paper
• The selection and characterisation of lactic acid bacteria to be used as a mixed starter culture for malolactic fermentation

  2010cites this paper
• Headspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines.

  2009cites this paper
• Analysis of volatile profiles of fermenting grape must by headspace solid-phase dynamic extraction coupled with gas chromatography-mass spectrometry (HS-SPDE GC-MS): novel application to investigate problem fermentations.

  2009cites this paper
• Engineering of 2,3-Butanediol Dehydrogenase To Reduce Acetoin Formation by Glycerol-Overproducing, Low-Alcohol Saccharomyces cerevisiae

  2009cites this paper
• Determination of diacetyl with spectrophotometry and thermal-lens spectrometry

  2009cites this paper
• Characterisation of the aroma components of clonal grapes and wines from Aragonez and Trincadeira Vitis vinifera L. cultivars

  2008cites this paper
• Determination of phthalates in wine by headspace solid-phase microextraction followed by gas chromatography-mass spectrometry. Use of deuterated phthalates as internal standards.

  2008cites this paper
• Wine flavor: chemistry in a glass.

  2008cites this paper
• Determination of volatile and non-volatile products of milk fermentation processes using capillary zone electrophoresis and solid phase microextraction coupled to gas chromatography.

  2008cites this paper
• Application of solid phase extraction techniques to analyse volatile compounds in wines and other enological products

  2008cites this paper
• Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings.

  2007cites this paper
• Rapid headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric method for qualitative profiling of ice wine volatile fraction. I. Method development and optimization.

  2007cites this paper
• Headspace solid-phase microextraction of phthalic acid esters from vegetable oil employing solvent based matrix modification.

  2007cites this paper
• Rapid headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric method for qualitative profiling of ice wine volatile fraction. III. Relative characterization of Canadian and Czech ice wines using self-organizing maps.

  2007cites this paper
• Mass spectrometry in grape and wine chemistry. Part II: The consumer protection.

  2006cites this paper
• Instrumentation of Gas Chromatography

  2006cites this paper
• Volatile composition analysis by solid-phase microextraction applied to oak wood used in cooperage (Quercus pyrenaica and Quercus petraea): effect of botanical species and toasting process

  2006cites this paper
• Characterization of the aroma profile of Madeira wine by sorptive extraction techniques.

  2005cites this paper
• Contributions of mass spectrometry in the Australian Wine Research Institute to advances in knowledge of grape and wine constituents

  2005cites this paper
• Monitoring of the principal carbonyl compounds involved in malolactic fermentation of wine by solid-phase microextraction and positive ion chemical ionization GC/MS analysis.

  2005cites this paper
• Fate of pesticides during the winemaking process in relation to malolactic fermentation.

  2005cites this paper
• The compositional basis of the aroma of Riesling and unwooded Chardonnay wine.

  2005cites this paper
• FOOD AND NUTRITIONAL ANALYSIS | Alcoholic Beverages

  2005cites this paper
• Composition of Volatile Fractions from Thymus, Origanum, Lavandula and Acinos Species

  2005cites this paper
• Validation of a Solid-Phase Microextraction Method for Headspace Analysis of Wine Aroma Components

  2005cites this paper
• Optimization of wine headspace analysis by solid-phase microextraction capillary gas chromatography with mass spectrometric and flame ionization detection

  2005cites this paper
• Identification of 2,3-butanedione (diacetyl) as the compound causing odor events at trace levels in the Llobregat River and Barcelona's treated water (Spain).

  2004cites this paper
• The 'buttery' attribute of wine--diacetyl--desirability, spoilage and beyond.

  2004cites this paper
• SPME-GC-MS analysis of volatile organic compounds in honey from Basilicata. Evidence for the presence of pollutants from anthropogenic activities

  2004cites this paper
• Volatile compounds of red and white wines by headspace--solid-phase microextraction using different fibers.

  2004cites this paper
• 29 Sauce: Manufacturing and Biochemical

  2004cites this paper
• The effects of sample preparation and gas chromatograph injection techniques on the accuracy of measuring guaiacol, 4-methylguaiacol and other volatile oak compounds in oak extracts by stable isotope dilution analyses.

  2004cites this paper
• Soy Sauce: Manufacturing and Biochemical Changes

  2004cites this paper
• A review of theoretical and practical aspects of solid‐phase microextraction in food analysis

  2004cites this paper
• Comparative analysis of volatile compounds of ‘fino’ sherry wine by rotatory and continuous liquid–liquid extraction and solid-phase microextraction in conjunction with gas chromatography-mass spectrometry

  2004cites this paper
• Flavour analysis of Greek white wine by solid-phase microextraction-capillary gas chromatography-mass spectrometry.

  2003cites this paper
• Aroma compounds of an Italian wine (Ruché) by HS–SPME analysis coupled with GC–ITMS

  2003cites this paper
• On the origin of “Goût de Lumiere” in champagne

  2003cites this paper
• Different multidimensional chromatographic approaches applied to the study of wine malolactic fermentation.

  2003cites this paper
• Determination of major compounds in sweet wines by headspace solid-phase microextraction and gas chromatography.

  2003cites this paper
• MICROEXTRAÇÃO EM FASE SÓLIDA: FUNDAMENTOS E APLICAÇÕES EM ANÁLISE DE ALIMENTOS

  2003cites this paper
• Chapter 25 Sampling and sample preparation for food analysis

  2002cites this paper
• Determination of Ethyl Carbamate in Wine by Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry

  2002cites this paper
• Is buttery aroma perception in wines predictable from the diacetyl concentration

  2002cites this paper
• Solid-phase microextraction in combination with GC/MS for quantification of the major volatile free fatty acids in ewe cheese.

  2002cites this paper
• The Effect of Wine Matrix Ingredients on 3-Alkyl-2-methoxypyrazines Measurements by Headspace Solid-Phase Microextraction (HS-SPME)

  2002cites this paper
• Olfactometry and Aroma Extract Dilution Analysis of Wines

  2002cites this paper
• Analysis of Taste and Aroma

  2002cites this paper
• Determination of esters in dry and sweet white wines by headspace solid-phase microextraction and gas chromatography.

  2002cites this paper
• Theoretical considerations on the use of solid-phase microextraction with complex environmental samples.

  2002cites this paper
• Fast analysis of important wine volatile compounds development and validation of a new method based on gas chromatographic-flame ionisation detection analysis of dichloromethane microextracts.

  2001cites this paper
• Solid-phase microextraction for the enantiomeric analysis of flavors in beverages.

  2001cites this paper
• Headspace Congeners of Blended Scotch Whiskies of Different Product Categories from SPME Analysis

  2001cites this paper
• Monitoring ester formation in grape juice fermentations using solid phase microextraction coupled with gas chromatography-mass spectrometry.

  2001cites this paper
• ANALYTICAL CHEMISTRY: UNLOCKING THE SECRETS OF WINE FLAVOR

  2001cites this paper
• Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model.

  2001cites this paper
• Influence of fibre coating in headspace solid-phase microextraction-gas chromatographic analysis of aromatic and medicinal plants.

  2000cites this paper
• Optimization of Headspace Solid-Phase Microextraction for Analysis of Wine Aroma Compounds

  2000cites this paper
• The effect of region, yeast strain and ascorbic acid on the development of a sulphur-like aroma and on Sauvignon blanc wine quality

  2000cites this paper
• Solid-phase trapping of solutes for further chromatographic or electrophoretic analysis.

  2000cites this paper
• Applications of solid-phase microextraction in food analysis.

  2000cites this paper
• Headspace solid-phase microextraction for the analysis of dimethyl sulfide in beer.

  1999cites this paper
• Determination of oak lactones in barrel-aged wines and in oak extracts by stable isotope dilution analysis.

  1999cites this paper