<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Rocha, S</style></author><author><style face="normal" font="default" size="100%">Delgadillo, I</style></author><author><style face="normal" font="default" size="100%">Ferrer Correia, A J</style></author><author><style face="normal" font="default" size="100%">Barros, A</style></author><author><style face="normal" font="default" size="100%">Wells, P</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Application of an Electronic Aroma Sensing System to Cork Stopper Quality Control</style></title><secondary-title><style face="normal" font="default" size="100%">Journal of Agricultural and Food Chemistry</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Cork stoppers</style></keyword><keyword><style  face="normal" font="default" size="100%">electronic aroma sensing system</style></keyword><keyword><style  face="normal" font="default" size="100%">off-flavors</style></keyword><keyword><style  face="normal" font="default" size="100%">quality control</style></keyword><keyword><style  face="normal" font="default" size="100%">“standard” aroma</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">1998</style></year></dates><publisher><style face="normal" font="default" size="100%">American Chemical Society</style></publisher><volume><style face="normal" font="default" size="100%">46</style></volume><pages><style face="normal" font="default" size="100%">145-151</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Cork odors were characterized using an electronic aroma sensing system. The electronic system is a compact, benchtop instrument comprising a sensor array, signal processing hardware, a measurement algorithm, and a pattern classification system. The sensor array responds to the presence of aroma volatile compounds by changes in their electrical properties. Resistance changes are displayed as a histogram, which is a fingerprint of the aroma being analyzed. Five different cork odors were studied: NE, which is considered as standard cork odor; CO, exhibiting the pleasant boiled cork odor (it is also considered as a good odor); PO, corresponding to rotten odor; and B and BO, representing moldy and very intensely moldy odors, respectively. This electronic aroma sensing system could discriminate quickly and objectively between acceptable odor and the unacceptable taint. Characterization and selection of a subset of sensors were performed. A relation between sensors and specific odors was established. The system, once trained with representative acceptable and unacceptable samples, could be used as a simple quality control tool and incorporated into the normal quality control procedures for each batch of product, by providing real-time analysis of a sample overall aroma.</style></abstract><notes><style face="normal" font="default" size="100%">doi: 10.1021/jf970259+</style></notes><research-notes><style face="normal" font="default" size="100%">doi: 10.1021/jf970259+</style></research-notes></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>5</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Butzke, Christian</style></author><author><style face="normal" font="default" size="100%">Evans, Thomas</style></author><author><style face="normal" font="default" size="100%">Ebeler, Susan</style></author></authors><secondary-authors><author><style face="normal" font="default" size="100%">Waterhouse, Andrew L.</style></author><author><style face="normal" font="default" size="100%">Ebeler, Susan E.</style></author></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">Detection of Cork Taint in Wine Using Automated Solid-Phase MicroExtraction in Combination with GC/MS-SIM</style></title><secondary-title><style face="normal" font="default" size="100%">Chemistry of Wine Flavor</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Cork stoppers</style></keyword><keyword><style  face="normal" font="default" size="100%">Cork taint</style></keyword><keyword><style  face="normal" font="default" size="100%">SPME/GC-MS (voyant)</style></keyword><keyword><style  face="normal" font="default" size="100%">TCA</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">1998</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1998///</style></date></pub-dates></dates><urls><web-urls><url><style face="normal" font="default" size="100%">http://dx.doi.org/10.1021/bk-1998-0714.ch015</style></url></web-urls></urls><publisher><style face="normal" font="default" size="100%">American Chemical Society</style></publisher><pub-location><style face="normal" font="default" size="100%">Washington DC</style></pub-location><volume><style face="normal" font="default" size="100%">714</style></volume><pages><style face="normal" font="default" size="100%">15 - 208</style></pages><isbn><style face="normal" font="default" size="100%">0-8412-3592-9</style></isbn><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Cork taint is a musty/moldy off-odor in wine. It is related to the cork stopper, a wine bottle closure made from the bark of the cork oak (Quercus suber). In a correlation between sensory evaluation and chemical analysis, 2,4,6-trichloroanisole (TCA) has been identified as a major impact component. In sensitivity tests of a group of trained wine judges, a geometric mean of the minimum detectable concentrations of TCA has been determined at 4.6 ng/L. Solid Phase MicroExtraction (SPME) is a solvent-free sample preparation method based on the adsorption of analytes directiy from an aqueous sample onto a coated fused-silica fiber. Headspace SPME was used in combination with gas chromatography-mass spectrometry/ selective ion monitoring (GC/MS-SIM) to analyze for TCA in wine. Wines were spiked with TCA, and its deuterated stable isotope, 2H5-TCA, was used as an internal standard. The extraction fiber of the SPME, coated with polymethylsiloxane, was exposed for 25 minutes in the headspace of the sample vial, and then injected into the injection port of the GC-MS by a Varian 8200 CX autosampler. Limit of quantification of this method was 5 ng/L. The method was linear from 5 to 250 ng/L with an overall coefficient of variation for replicate analyses of less than 13%.</style></abstract><notes><style face="normal" font="default" size="100%">doi:10.1021/bk-1998-0714.ch015doi:10.1021/bk-1998-0714.ch015The following values have no corresponding Zotero field:&lt;br/&gt;periodical: Chemistry of Wine Flavor&lt;br/&gt;electronic-resource-num: doi:10.1021/bk-1998-0714.ch015</style></notes></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>7</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Butzke, Christian</style></author><author><style face="normal" font="default" size="100%">Evans, Thomas</style></author><author><style face="normal" font="default" size="100%">Ebeler, Susan</style></author></authors><secondary-authors><author><style face="normal" font="default" size="100%">Waterhouse, Andrew L</style></author><author><style face="normal" font="default" size="100%">Ebeler, Susan E</style></author></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">Detection of Cork Taint in Wine Using Automated Solid-Phase MicroExtraction in Combination with GC/MS-SIM</style></title><secondary-title><style face="normal" font="default" size="100%">Chemistry of Wine Flavor</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Cork stoppers</style></keyword><keyword><style  face="normal" font="default" size="100%">Cork taint</style></keyword><keyword><style  face="normal" font="default" size="100%">SPME/GC-MS (voyant)</style></keyword><keyword><style  face="normal" font="default" size="100%">TCA</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">1998</style></year></dates><publisher><style face="normal" font="default" size="100%">American Chemical Society</style></publisher><pub-location><style face="normal" font="default" size="100%">Washington DC</style></pub-location><volume><style face="normal" font="default" size="100%">714</style></volume><pages><style face="normal" font="default" size="100%">15-208</style></pages><isbn><style face="normal" font="default" size="100%">0-8412-3592-9</style></isbn><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Cork taint is a musty/moldy off-odor in wine. It is related to the cork stopper, a wine bottle closure made from the bark of the cork oak (Quercus suber). In a correlation between sensory evaluation and chemical analysis, 2,4,6-trichloroanisole (TCA) has been identified as a major impact component. In sensitivity tests of a group of trained wine judges, a geometric mean of the minimum detectable concentrations of TCA has been determined at 4.6 ng/L. Solid Phase MicroExtraction (SPME) is a solvent-free sample preparation method based on the adsorption of analytes directiy from an aqueous sample onto a coated fused-silica fiber. Headspace SPME was used in combination with gas chromatography-mass spectrometry/ selective ion monitoring (GC/MS-SIM) to analyze for TCA in wine. Wines were spiked with TCA, and its deuterated stable isotope, 2H5-TCA, was used as an internal standard. The extraction fiber of the SPME, coated with polymethylsiloxane, was exposed for 25 minutes in the headspace of the sample vial, and then injected into the injection port of the GC-MS by a Varian 8200 CX autosampler. Limit of quantification of this method was 5 ng/L. The method was linear from 5 to 250 ng/L with an overall coefficient of variation for replicate analyses of less than 13%.</style></abstract><notes><style face="normal" font="default" size="100%">doi:10.1021/bk-1998-0714.ch015</style></notes><research-notes><style face="normal" font="default" size="100%">doi:10.1021/bk-1998-0714.ch015</style></research-notes></record></records></xml>