Naude, YvetteRohwer, Egmont Richard2013-02-192013-02-192013-01Naude, Y & Rohwer, ER 2013, 'Investigating the coffee flavour in South African Pinotage wine using novel offline olfactometry and comprehensive gas chromatography with time of flight mass spectrometry', Journal of Chromatography A , vol. 1271, no.1, pp. 176-180.0021-9673 (print)1873-3778 (online)10.1016/j.chroma.2012.11.019http://hdl.handle.net/2263/21110Pinotage wine from several South African wine cellars has been produced with a novel coffee flavour. We have investigated this innovative coffee effect using in house developed solventless sampling and fractionating olfactometric techniques, which are unique in their ability to study synergistic aroma effects as opposed to traditional gas chromatography olfactometry (GCO) which is designed to, ideally, evaluate single eluting compounds in a chromatographic sequence. Sections of the chromatogram, multiple or single peaks, were recaptured on multichannel open tubular silicone rubber (polydimethylsiloxane (PDMS)) traps at the end of a GC column. The recaptured fractions were released in a controlled manner for offline olfactory evaluation, and for qualitative analysis using comprehensive gas chromatography coupled to time of flight mass spectrometry (GCxGC-TOFMS) for compound separation and identification, thus permitting correlation of odour with specific compounds. A combination of furfural and 2-furanmethanol was responsible for a roast coffee bean-like odour in coffee style Pinotage wines.This coffee perception is the result of a synergistic effect in which no individual compound was responsible for the characteristic aroma.en© 2012 Elsevier. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Journal of Chromatography A. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Chromatography A , vol. 1271, issue 1, 2013, doi.10.1016/j.chroma.2012.11.019.Comprehensive GC-TOFMSMultichannel open tubular trapOffline olfactometryPinotage winePolydimethylsiloxane (PDMS) sorptive extractionOlfactometryGas chromatographyTime-of-flight mass spectrometryWine and wine making -- South AfricaWine -- Flavor and odor -- South AfricaWine -- Composition -- South AfricaAromaticity (Chemistry)Postprint Article