DETERMINATION OF 2 -AMINOACETOPHENONE IN WHITE WINES USING ULTRASOUND ASSISTED SPME COUPLED WITH GC-MS

摘要

The unpleasant odor of an off-flavor is mostly caused by only one or, sometimes several volatile compounds with very low odor threshold values giving the typical unpleasant odor taint of the spoiled food product. 2-Aminoace-tophenone is an aroma compound which causes the untypical aging off-flavor in Vitis vinifera white wines. Ultrasound assisted headspace solid phase microextraction (UA-HS-SPME) and direct immersion solid phase mi-croextraction (DI-SPME) coupled with gas chromatography-mass spectrometry (GC—MS) were tested and optimized for determination of 2-aminoacetophenone in Riesling wines fermented by different yeast strains.