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analysis of gas and volatile compounds

Identification of Facility
Titleanalysis of gas and volatile compounds
Key wordsGas, volatile
Latest version2013/04/10
DescriptionThe platform offers various services:

• methodological developments :

• analysis of volatiles compounds necessary for various research projects.

• the creation of data bases.


It gathers various equipments:

• 4 GC-MS (ions trap and quadrupole) with automatic injectors (liquid, SPME)

• 1 GC-AED

• 1 GC- PFPD

• 3 GC- FID

• 1 TFIR (Nicolet Abvatar 760), transmission, ATR monoreflexive

• 1 SPE automat (Calliper Lifescience, 6 places)


So far, methodological developments have been:

• the high sensisitivity reference analysis of specific volatile compounds and their precursors in grape, must and wine.

• the assessment of quality traits of grape using FTIR spectroscopy (aromatic specificity, physiological state of grape

• the on-line monitoring of unit operations.

Images
Weblinkwww5.montpellier.inra.fr/internet5_montpellier_spo_eng/common_structures/Volatile-compounds
Possibilities and limits(to be completed)

Application
Application fields Everyday analyses and/or method development on :

• volatile thiols and their precursors in grape and wine

• glycosidic precursors

• the dimethyl sulfide and its precursor in grape and wine.

• the disclosure of the aromatic potential of grape during yeast fermentation.

• the gradual change of aromatic compounds during the ageing of wines.

Application examples • Use of monoterpenols et and their glycosides as aromatic quality indicators in markers assisted selection prgrammes of muscat table grapes (Muscat of Hambourg, alsatian aromatic varieties)

• In association with IFV, highly sensitive and reliable isotopic dilution methods allowed the characterization of wines from different varieties (Muscadet, Colombard, Fer-Servadou, Petit et Gros Manseng). The FTIR determination of aroma compounds glycoconjugates was validated in Melon B. A similar method was developed for the characterization of Shiraz x Grenache progenies.

• The characterization of specific volatile compounds of Shiraz and Grenache.

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QUENCHER

Accessibility & Support Service
Access conditions open to external use
Access conditions further comments the use of this platform is available to external users through research projects. For commercial analysis, the work is done by the local scientists
Languages English, French
Other languages
Training Specific training is necessary to use this infrastructure, Training is provided by the managers of the infrastructure
Training further comments PhD students and post-doc are regularly trained in order for them to be independant for their work.
Technical help analytical specific staff is dedicated to this infrastructure, staff is available that can help to use this infrastructure
Technical help further comments

Contact data
Contact person Peggy Rigou
Institute/company INRA - SPO
Country France
Address bât 28 2 place Pierre Viala 34060 Montpellier cedex 02

analysis of gas and volatile compounds

Gas, volatile 2013/04/10


The platform offers various services:

• methodological developments :

• analysis of volatiles compounds necessary for various research projects.

• the creation of data bases.


It gathers various equipments:

• 4 GC-MS (ions trap and quadrupole) with automatic injectors (liquid, SPME)

• 1 GC-AED

• 1 GC- PFPD

• 3 GC- FID

• 1 TFIR (Nicolet Abvatar 760), transmission, ATR monoreflexive

• 1 SPE automat (Calliper Lifescience, 6 places)


So far, methodological developments have been:

• the high sensisitivity reference analysis of specific volatile compounds and their precursors in grape, must and wine.

• the assessment of quality traits of grape using FTIR spectroscopy (aromatic specificity, physiological state of grape

• the on-line monitoring of unit operations. www5.montpellier.inra.fr/internet5_montpellier_spo_eng/common_structures/Volatile-compounds (to be completed)


Everyday analyses and/or method development on :

• volatile thiols and their precursors in grape and wine

• glycosidic precursors

• the dimethyl sulfide and its precursor in grape and wine.

• the disclosure of the aromatic potential of grape during yeast fermentation.

• the gradual change of aromatic compounds during the ageing of wines. • Use of monoterpenols et and their glycosides as aromatic quality indicators in markers assisted selection prgrammes of muscat table grapes (Muscat of Hambourg, alsatian aromatic varieties)

• In association with IFV, highly sensitive and reliable isotopic dilution methods allowed the characterization of wines from different varieties (Muscadet, Colombard, Fer-Servadou, Petit et Gros Manseng). The FTIR determination of aroma compounds glycoconjugates was validated in Melon B. A similar method was developed for the characterization of Shiraz x Grenache progenies.

• The characterization of specific volatile compounds of Shiraz and Grenache. open to external use the use of this platform is available to external users through research projects. For commercial analysis, the work is done by the local scientists English, French

Specific training is necessary to use this infrastructure, Training is provided by the managers of the infrastructure PhD students and post-doc are regularly trained in order for them to be independant for their work. analytical specific staff is dedicated to this infrastructure, staff is available that can help to use this infrastructure

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Created by Hte inra on 26 December 2012, at 14:19