01881naa a2200325 a 450000100080000000500110000800800410001910000170006024501490007726000090022652009980023565000240123365000110125765000100126865000090127865000080128765000100129565300220130565300500132765300090137765300100138665300130139665300170140965300090142670000190143570000210145470000220147570000160149777300420151321462322022-09-14       2022    bl uuuu     u00u1 u    #d1 aWELKE, J. E.  aAdaptation of an olfactometric system in a GC-FID in combination with GCxGC/MS to evaluate odor-active compounds of wine.h[electronic resource]  c2022  aA step-by-step approach to easily adapt and use a GC-FID as an olfactometer, as well as a detailed description of acquisition and interpretation of olfactometric data by the OSME (from the Greek word for odor, ὀσμή) method. A Merlot wine was used to exemplifly this strategy and its volatiles were characterized, rendering 43 volatiles in 1D-GC/MS and 142 in GCxGC/MS. GC-O showed the presence of 24 odor-active compounds and GCxGC/MS indicated aditional 14 odor-active compounds, which were found as coelutions. Six compounds (isoamyl acetate, ethyl octanoate, ethyl decanoate, 3-methylthio-1-propanol, carvone, benzyl alcohol and nonanoic acid) were described in 1D-GC-O analyses as having distinct odors by the same and by different assessors. This fact indicated the presence of coeluting bands, which were resolved by GCxGC/MS. The adapted GC-O in combination with the use of GCxGC/MS may be a tool to more accurate investigation of the odor-active compounds of wine.  aBioactive compounds  aGrapes  aAroma  aOdor  aUva  aVinho  aComposto bioativo  aCromatografia gasosa bidimensional abrangente  aGC-O  aGC/MS  aGCxGC/MS  aOlfatometria  aOSME1 aNICOLLI, K. P.1 aHERNANDES, K. C.1 aBIASOTO, A. C. T.1 aZINI, C. A.  tFood Chemistrygv. 370, 131004, 2022.