Analysis of volatile phenols in alcoholic beverage by ethylene glycol-polydimethylsiloxane based stir bar sorptive extraction and gas chromatography–mass spectrometry

Zhou, Qing; Qian, Yanping; Qian, Michael C.

doi:10.1016/j.chroma.2015.02.064

Cited by 40 publications

(28 citation statements)

References 33 publications

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“…Currently, gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS) are the main analytical tools used for VP analysis. For free VP quantification, although LC-MS was used in rare cases [ 6 ], GC-MS has been the predominant analytical technique in combination with various sample preparation protocols, including liquid-liquid extraction (LLE) from berry homogenate and wine [ 7 ], headspace solid-phase microextraction (HP-SPME) from beer [ 8 ], polymer stir bar sorptive extraction from beer and wine [ 9 ], and trimethylsilyl (TMS)-based derivatization following purification by solid-phase extraction (SPE) of berry homogenate and wine [ 10 ]).…”

Section: Introductionmentioning

confidence: 99%

A Simple GC-MS/MS Method for Determination of Smoke Taint-Related Volatile Phenols in Grapes

et al. 2020

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Volatile phenols (VPs) derived from smoke-exposed grapes are known to confer a smoky flavor to wine. Current methods for determination of VPs in grape berries either involve complex sample purification/derivatization steps or employ two analytical platforms for free and bound VP fractions. We report here a simple gas chromatography-tandem mass spectrometry (GC-MS/MS) method for quantification of both free and bound VPs in grapes, based on optimized (1) GC-MS/MS parameters, (2) an analyte extraction procedure, and (3) phenol glycoside hydrolysis conditions. Requiring neither sample cleanup nor a derivatization step, this method is sensitive (LOD ≤ 1 ng/g berries) and reproducible (RSD < 12% for repeated analyses) and is expected to significantly reduce the sample turnover time for smoke taint detection in vineyards.

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Section: Introductionmentioning

confidence: 99%

A Simple GC-MS/MS Method for Determination of Smoke Taint-Related Volatile Phenols in Grapes

et al. 2020

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“…This enzyme is produced only by Brettanomyces/Dekkera sp. yeasts, which justifies the fact that the other yeasts associated with wine production are solely able to produce vinylphenols and not ethylphenols, under normal oenological conditions (Zhou et al ). The complete sequence of these reactions is illustrated in Figure .…”

Section: Introductionmentioning

confidence: 99%

Novel analytical approach to assess the profile of volatile phenols in Portuguese red wines

Sousa

Ferreira

Sá

et al. 2020

Australian Journal of Grape and Wine Research

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Background and Aims: Wines aged in wood barrels are likely to contain Brettanomyces yeasts, which are able to produce off-flavour compounds such as ethylphenols and vinylphenols. In this work, both off-flavoured and pleasant phenol compounds were quantified in Portuguese wines with an improved analytical technology. Methods and Results: A novel one-step dispersive liquid-liquid microextraction method with simultaneous derivatisation followed by fast low-pressure GC/MS was optimised and applied to 49 red wine samples of commercial and private origin. The analytical performance demonstrated the ability of the proposed method to accurately measure all the analytes under study.Conclusions: Ethyl and vinylphenols were present in most of the wines, at a concentration frequently higher than their preference threshold, and thus high enough to affect the overall aroma of the wine. Home-made wines had a higher concentration of off-flavour compounds in contrast with that of commercial wines, which had a high concentration of pleasant flavour compounds. Statistical analysis showed that less expensive wines exhibited a significantly lower concentration of syringol, and there was a tendency for the concentration of vinylphenols and ethylphenols to increase throughout wine aging.Significance of the Study: The presence of off-flavour phenols is a major concern of the wine industry, requiring great attention during the different stages of the winemaking process, so that wine aroma is not negatively affected. Figure 1. Formation of ethylphenols from hydroxycinnamic acids: A two-step reaction, adapted from Carrillo and Tena (2007) and Kheir et al. (2013).

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“…SBSE could be performed for the extraction of those compounds with low concentration or low affinity. PDMS coated stir bars and ethylene glycol-silicone (EG) coated stir bars are the two most frequently used extraction materials in wine flavor chemistry research [ 12 , 13 , 14 ]. Nie and Albinus [ 15 ] reported that both EG-Silicone-SBSE and derivatization-PDMS-SBSE types were successfully applied for the quantitative analysis of volatile phenols in beverages.…”

Section: Introductionmentioning

confidence: 99%

Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies

et al. 2017

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The key aroma compounds and the organoleptic quality of two Chinese Syrah wines from the Yunnan Shangri-La region and Ningxia Helan mountain region were characterized. The most important eighty aroma-active compounds were identified by Gas Chromatography-Olfactometry. In both Syrah samples, ethyl 2-methylpropanoate, ethyl 3-methylbutanoate, 3-methylbutyl acetate, 2- and 3-methyl-1-butanol, ethyl hexanoate, ethyl octanoate, 2-phenethyl acetate, methional, 3-methylbutanoic acid, hexanoic acid, octanoic acid, β-damascenone, guaiacol, 2-phenylethanol, trans-whiskylactone, 4-ethylguaiacol, eugenol, 4-ethylphenol, and sotolon were detected to have the highest odor intensities. In the chemical analysis, 72 compounds were quantitated by Stir Bar Sorptive Extraction combined with Gas Chromatography Mass Spectrometry. Based on the Odor Activity Value (OAV), the aromas were reconstituted by combining aroma compounds in the synthetic wine, and sensory descriptive analysis was used to verify the chemical data. Fatty acid ethyl esters, acetate esters, and β-damascenone were found with higher OAVs in the more fruity-smelling sample of Helan Mountain rather than Shangri-La.

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Analysis of volatile phenols in alcoholic beverage by ethylene glycol-polydimethylsiloxane based stir bar sorptive extraction and gas chromatography–mass spectrometry

Cited by 40 publications

References 33 publications

A Simple GC-MS/MS Method for Determination of Smoke Taint-Related Volatile Phenols in Grapes

A Simple GC-MS/MS Method for Determination of Smoke Taint-Related Volatile Phenols in Grapes

Novel analytical approach to assess the profile of volatile phenols in Portuguese red wines

Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies

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