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    Profile of Missouri Norton wine aroma using solid phase microextraction of headspace, gas chromatography-olfactometry, mass spectrometry

    Monson, Steve
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    [PDF] research.pdf (1.309Mb)
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    Date
    2011
    Format
    Thesis
    Metadata
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    Abstract
    Ten Norton wines from across the state of Missouri were analyzed using gas chromatography/mass spectrometry/olfactometry (GC/MS/O) in order to catalog common volatile compounds. Extraction of volatile compounds was performed using headspace solid-phase microextraction (HS-SPME) and identified by a trained panel. The samples were then diluted to determine the most important odor active compounds, resulting in thirty one compounds responsible for the nine most common descriptors of diluted Norton samples. Positive identification was confirmed with Kovat's Retention Indices (RI) using C5-C27 standards. In total 119 volatile compounds were identified, 39 of which had previously reported RI values. This research aims to provide the basis for further investigation into important odorants and characteristic aromas of Norton produced in Missouri.
    URI
    http://hdl.handle.net/10355/12610
    Degree
    M.S.
    Thesis Department
    Food science (MU)
    Rights
    OpenAccess.
    This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
    Collections
    • 2011 MU theses - Freely available online
    • Food Science electronic theses and dissertations (MU)

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