Kmiotek, Stephen J.
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.
Worcester Polytechnic Institute
Major Qualifying Project
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