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dc.contributor.authorDang, C.-
dc.contributor.authorWilkinson, K.L.-
dc.contributor.authorJiranek, V.-
dc.contributor.authorTaylor, D.K.-
dc.identifier.citationMolecules, 2019; 24(19):1-15-
dc.description.abstractVolatile phenols exist in wine and can be markers for Brettanomyces and smoke taint off-odors. Cyclodextrins (CDs) are found to be capable of forming inclusion complexes with volatile phenols. Cross peaks on 2D 1H ROESY nuclear magnetic resonance (NMR) spectra demonstrated inclusion of volatile phenols in the β-CD cavity, while difference tests confirmed this resulted in a perceptible reduction of their sensory impact. However, a conventional headspace solid phase microextraction (HS-SPME) method using an isotopically labelled normalizing standard failed to quantify the residual volatile phenols by gas chromatography-mass spectrometry (GC-MS) because of inclusion of the standard by the CDs. A new method involving an additional liquid phase was developed and validated for quantitation of volatile phenols in the presence of CDs. The retention of eight volatile phenols by α-, β-, and γ-CD was subsequently studied.-
dc.description.statementofresponsibilityChao Dang, Kerry L. Wilkinson, Vladimir Jiranek and Dennis K. Taylor-
dc.rights© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (
dc.subjectBrettanomyces; cyclodextrins; gas chromatography-mass spectrometry; nuclear magnetic resonance; smoke taint; volatile phenols; wine-
dc.titleDevelopment and evaluation of a HS-SPME GC-MS method for determining the retention of volatile phenols by cyclodextrin in model wine-
dc.typeJournal article-
dc.identifier.orcidWilkinson, K.L. [0000-0001-6724-9837]-
dc.identifier.orcidJiranek, V. [0000-0002-9775-8963]-
Appears in Collections:Agriculture, Food and Wine publications
ARC Training Centre for Innovative Wine Production publications
Aurora harvest 4

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