{"id":{"repo_id":"missouri","oai_identifier":"oai:mospace.umsystem.edu:10355/12610"},"canonical_url":"https://search.dev.ndltd.org/etd/missouri/oai:mospace.umsystem.edu:10355/12610","repository":{"repo_id":"missouri","name":"University of Missouri","base_url":"https://mospace.umsystem.edu/oai/request"},"display":{"title":"Profile of Missouri Norton wine aroma using solid phase microextraction of headspace, gas chromatography-olfactometry, mass spectrometry","abstract":"Ten Norton wines from across the state of Missouri were analyzed using gas chromatography/mass spectrometry/olfactometry (GC/MS/O) in order to catalog common volatile compounds. Extraction of volatile compounds was performed using headspace solid-phase microextraction (HS-SPME) and identified by a trained panel. The samples were then diluted to determine the most important odor active compounds, resulting in thirty one compounds responsible for the nine most common descriptors of diluted Norton samples. Positive identification was confirmed with Kovat's Retention Indices (RI) using C5-C27 standards. In total 119 volatile compounds were identified, 39 of which had previously reported RI values. This research aims to provide the basis for further investigation into important odorants and characteristic aromas of Norton produced in Missouri.","abstract_html":"Ten Norton wines from across the state of Missouri were analyzed using gas chromatography/mass spectrometry/olfactometry (GC/MS/O) in order to catalog common volatile compounds. Extraction of volatile compounds was performed using headspace solid-phase microextraction (HS-SPME) and identified by a trained panel. The samples were then diluted to determine the most important odor active compounds, resulting in thirty one compounds responsible for the nine most common descriptors of diluted Norton samples. Positive identification was confirmed with Kovat's Retention Indices (RI) using C5-C27 standards. In total 119 volatile compounds were identified, 39 of which had previously reported RI values. This research aims to provide the basis for further investigation into important odorants and characteristic aromas of Norton produced in Missouri.","abstract_has_math":false,"creators":["Monson, Steve"],"institution":"University of Missouri--Columbia","degree_name":"M.S.","degree_level":"Masters","degree_discipline":"Food science (MU)","degree_department":null,"school":null,"contributors":[],"advisors":["Calzi, Marco Li"],"committee_chairs":[],"committee_members":[],"year":2011,"date_issued":"2011","date_published":"2011","updated_at":"2026-07-24T03:07:13Z","subjects":[],"languages":["eng","English"],"rights":["OpenAccess."],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/10355/12610","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.advisor","label":"Advisor","values":["Calzi, Marco Li"]},{"key":"dc:creator","label":"Author","values":["Monson, Steve"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2012-02-02T17:19:58Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2012-02-02T17:19:58Z"]},{"key":"dc:date.issued","label":"Date","values":["2011"]},{"key":"dc:publisher","label":"Institution","values":["University of Missouri--Columbia"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food science (MU)"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Missouri--Columbia"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["English"]},{"key":"dc:language.iso","label":"Language (ISO)","values":["eng"]},{"key":"dc:rights","label":"Dc Rights","values":["OpenAccess."]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10355/12610"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Title from PDF of title page (University of Missouri--Columbia, viewed on February 2, 2012).","The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file.","Thesis advisor: Dr. Marco Li Calzi","Includes bibliographical references.","M.S. 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This research aims to provide the basis for further investigation into important odorants and characteristic aromas of Norton produced in Missouri."]},{"key":"dc:title","label":"Title","values":["Profile of Missouri Norton wine aroma using solid phase microextraction of headspace, gas chromatography-olfactometry, mass spectrometry"]}]}],"canonical_facts":{"dc:contributor.advisor":["Calzi, Marco Li"],"dc:creator":["Monson, Steve"],"dc:date.accessioned":["2012-02-02T17:19:58Z"],"dc:date.available":["2012-02-02T17:19:58Z"],"dc:date.issued":["2011"],"dc:description":["Title from PDF of title page (University of Missouri--Columbia, viewed on February 2, 2012).","The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file.","Thesis advisor: Dr. Marco Li Calzi","Includes bibliographical references.","M.S. University of Missouri--Columbia 2011."],"dc:description.abstract":["Ten Norton wines from across the state of Missouri were analyzed using gas chromatography/mass spectrometry/olfactometry (GC/MS/O) in order to catalog common volatile compounds. Extraction of volatile compounds was performed using headspace solid-phase microextraction (HS-SPME) and identified by a trained panel. The samples were then diluted to determine the most important odor active compounds, resulting in thirty one compounds responsible for the nine most common descriptors of diluted Norton samples. Positive identification was confirmed with Kovat's Retention Indices (RI) using C5-C27 standards. In total 119 volatile compounds were identified, 39 of which had previously reported RI values. This research aims to provide the basis for further investigation into important odorants and characteristic aromas of Norton produced in Missouri."],"dc:identifier.uri":["http://hdl.handle.net/10355/12610"],"dc:language":["English"],"dc:language.iso":["eng"],"dc:publisher":["University of Missouri--Columbia"],"dc:rights":["OpenAccess."],"dc:title":["Profile of Missouri Norton wine aroma using solid phase microextraction of headspace, gas chromatography-olfactometry, mass spectrometry"],"dc:type":["Thesis"],"thesis:degree_discipline":["Food science (MU)"],"thesis:degree_level":["Masters"],"thesis:degree_name":["M.S."],"thesis:institution_name":["University of Missouri--Columbia"]},"updated_at":"2026-07-24T03:07:13Z"}