Kafkas, E., Cabaroglu, T., Selli, S., Bozdoğan, A., Kürkçüoğlu, M., Paydaş, S., and Başer, K. H. C.
Aroma compounds of strawberry wine were trapped by both headspace (HS) and immersion (IM) solid-phase microextraction (SPME). In the strawberry wine, esters were found to be the major compounds detected by both techniques. When using the HS-SPME technique, eight ester compounds (ethyl hexanoate, ethyl octanoate, octyl acetate, methyl decanoate, ethyl-9-decanoate, ethyl decanoate, ethyl cinnamate and ethyl dodecanoate), and ( E)-nerolidol could be identified. Seven esters (amyl acetate, ethyl hexanoate, hexyl acetate, ethyl octanoate, ethyl-9-decenoate, ethyl decanoate and ethyl cinnamate) together with ( E)-nerolidol, isoamyl alcohol, octanoic acid and decanoic acid were detected by IM-SPME. Copyright © 2005 John Wiley & Sons, Ltd. [ABSTRACT FROM AUTHOR]