Student Work

Flavor Compound and Compositional Analysis of Wine

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Flavor compounds represent a small amount of the total composition of wine. Over 1000 compounds make up wine flavor. The goal of this project was to find a method to analyze the detection limits of these compounds on a GC-MS as well as a method to concentrate these compounds and remove water from the wine samples. A sensitivity analysis was performed on a GC-MS instrument with 8 different flavor compounds. The detection limit of the GC-MS instrumentation was found to exist between 10 mg/L and 0.1 mg/L concentration of the flavor compounds tested; however some compounds encountered solubility and testing issues. Further investigation is required to increase the accuracy of the data presented in this report and to investigate potential flavor concentration and water removal techniques.

  • This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.
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  • E-project-042615-210615
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  • 2015
Date created
  • 2015-04-26
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