Determination of 13 Volatile Aldehyde Compounds in Wine by GC-QQQ-MS: p-Benzoquinone to Dissociate Hydrogen Sulfite Addition Products

Zhang, Xinyi; Kontoudakis, Nikolaos; Blackman, John; Šuklje, Katja; Antalick, Guillaume; Clark, Andrew C.

doi:10.1007/s12161-019-01463-1

Cited by 7 publications

(8 citation statements)

References 34 publications

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“…After the cartridge was cleaned with 10 mL of 1% NaHCO 3 solution, the cartridge-retained aldehydes were derivatized with 2 mL of 5 g/L o -(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride (PFBHA) aqueous solution at room temperature for 15 min and excess reagent was washed off with 10 mL of 0.05 M H 2 SO 4 solution. Alcohol compounds and derivatized aldehydes were eluted with 2 mL of dichloromethane and analyzed by GC–QQQ–MS (Agilent 7890B GC system and Agilent 7000 Triple Quardrupole MS system, Agilent Technologies Australia) in multiple reaction monitoring (MRM) mode …”

Section: Materials and Methodsmentioning

confidence: 99%

“…Free aldehydes, together with higher alcohols, were determined on the basis of the modified methods of Grant-Preece et al 24 and Zhang et al 50 A total of 50 mL of wine sample was spiked with 80 μg/L of 2octanol as an internal standard and then loaded onto a LiChrolut EN cartridge, preconditioned with 4 mL of dichloromethane, 4 mL of methanol, and 4 mL of 12% (v/v) ethanol aqueous solution. After the cartridge was cleaned with 10 mL of 1% NaHCO 3 solution, the cartridge-retained aldehydes were derivatized with 2 mL of 5 g/L o-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride (PFBHA) aqueous solution at room temperature for 15 min and excess reagent was washed off with 10 mL of 0.05 M H 2 SO 4 solution.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…Alcohol compounds and derivatized aldehydes were eluted with 2 mL of dichloromethane and analyzed by GC−QQQ−MS (Agilent 7890B GC system and Agilent 7000 Triple Quardrupole MS system, Agilent Technologies Australia) in multiple reaction monitoring (MRM) mode. 50 Statistical Analysis. Multiple univariate analysis of variance (ANOVA) for large numbers of measured variables will increase the likelihood of type 1 errors.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

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Changes in Red Wine Composition during Bottle Aging: Impacts of Grape Variety, Vineyard Location, Maturity, and Oxygen Availability during Aging

Zhang

Kontoudakis

Šuklje

et al. 2020

J. Agric. Food Chem.

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This work investigated the influence of grape variety, vineyard location, and grape harvest maturity, combined with different oxygen availability treatments, on red wine composition during bottle aging. Chemometric analysis of wine compositional data (i.e., wine color parameters, SO2, metals, and volatile compounds) demonstrated that the wine samples could be differentiated according to the different viticultural or bottle-aging factors. Grape variety, vineyard location, and grape maturity showed greater influence on wine composition than bottle-aging conditions. For most measured wine compositional variables, the evolution patterns adopted from the viticultural factors were not altered by oxygen availability treatment. However, contrasting evolution patterns for some variables were observed according to specific viticultural factors, with examples including dimethyl sulfide, phenylacetaldehyde, maltol, and β-damascenone for vineyard locations, 2-methylbutanal, 1,4-cineole, and linalool for grape variety, and methanethiol, methional, and homofuraneol for grape maturity.

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Section: Materials and Methodsmentioning

confidence: 99%

Section: ■ Materials and Methodsmentioning

confidence: 99%

Section: ■ Materials and Methodsmentioning

confidence: 99%

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Changes in Red Wine Composition during Bottle Aging: Impacts of Grape Variety, Vineyard Location, Maturity, and Oxygen Availability during Aging

Zhang

Kontoudakis

Šuklje

et al. 2020

J. Agric. Food Chem.

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“…Nonanal has a rose aroma, furfural has an incense and floral aroma, and usually exist in new wines or grape juice (Yahui et al, 2016;Benito et al, 2009). Benzaldehyde has an almond flavor, with a glycoside form in the nuts, makes a great contribution to Cabernet Sauvignon wine flavor (Çelebi Uzkuç et al, 2020), it was also detected in LRM and other berry fruits in a many work of literatures (Styger et al, 2011;Benito et al, 2009;Zhang et al, 2019).…”

Section: Aldehydesmentioning

confidence: 99%

Analysis on volatile components of co-fermented fruit wines by Lycium ruthenicum murray and wine grapes

Lu¹,

Mi²,

Chen³

et al. 2022

Food Sci. Technol

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LRM fruits with purple-black berry color, and rich in polyphenolic compounds, especially anthocyanins (about 200~380 mg/100 g fresh weight), much higher than other colored fruits and vegetables (Zhang et al., 2018a;Yahui et al., 2016). Numerous studies have demonstrated that LRM plays a vital role in anti-oxidation (Wu et al., 2016), decreasing the levels of blood lipid (Tang et al., 2017), regulating the intestinal flora (Yan et al., 2018), inhibiting the cellular oxidative damage (Peng et al., 2019).Although LRM is known to possess superior biological activity, maintaining the stability of anthocyanins can be an extremely difficult task owing to its degradation by various factors such as pH, temperature, oxygen concentration, light and acylation degree (Sui et al., 2016;Xu et al., 2018), which greatly limits its development and utilization. The technology of fermentation is a very different process from thermal processes in the field of food processing. The acidic conditions and micro-oxygen environment are more suitable for the preservation of anthocyanins during the fermentation and aging period (Nie et al., 2017;Heras-Roger et al., 2016). In addition, fermentation produces a large amount of esters, alcohols, fatty acids, and other substances by the metabolism of Saccharomyces cerevisiae and lactobacillus, which enhance the flavors of fruit wine (Styger et al., 2011).Volatile and aroma components are the vital indicators for the evaluation of alcoholic products. In recent years, gas chromatography-mass spectrometry (GC-MS) has demonstrated successful applications in the analysis of fruit wines (Lee et al., 2018;Kang et al., 2016;Villano et al., 2017). The origin and variety of grapes (Cheng et al., 2015), fermentation process (Albanese et al., 2012;Wang et al., 2016), oak barrels, and aging time (Liu et al., 2016) are potential influencing factors that are utilized in determine the distinct composition of volatile components in the wine. Some scholars employed the GC-MS method for the determination of the volatile components in the red wines from France, Italy, Spain, and Poland, and 13 kinds of alcohols, 9 kinds of acids, 7 kinds of esters, 3 kinds of aldehydes, 2 kinds of ketones and a volatile phenol were identified. In fact, the results showed a considerable difference in the components of diethyl succinate, 4-ethyl phenol, phenylethyl alcohol, and benzyl alcohol in the wines of the abovementioned four countries (Stój et al., 2017). A study has shown that 2-hydroxy-propanoic acid ethyl ester, butanedioic acid monomethyl ester, 4-oxopentanoic acid ethyl ester, 1-dodecene, and 1,2,3-trimethoxy-

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“…The most common derivatization reagents for aldehyde analysis are 2, 4-dinitrophenylhydrazine, 2-aminoethanethiol, 2,4,6-trichlorophenylhydrazine, pentafluorophenylhydrazine and O-(2,3,4,5,6pentafluorobenzyl)hydroxylamine (PFBHA) (Osorio & Cardeal, 2013). Nevertheless, the latter is with difference the most employed for wine analysis Mayr et al, 2015;Moreira et al, 2019;Zapata, Mateo-Vivaracho, Cacho, & Ferreira, 2010;Zhang, Kontoudakis, Blackman, et al, 2019). Such derivatizations are often carried out in solid phase extraction (SPE) cartridges (Ferreira, Culleré, Loscos, & Cacho, 2006) or solid phase microextraction (SPME) fibers (Schmarr et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Accurate quantitative determination of the total amounts of Strecker aldehydes contained in wine. Assessment of their presence in table wines

Castejón-Musulén

Aragón-Capone

Ontañón

et al. 2022

Food Research International

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Determination of 13 Volatile Aldehyde Compounds in Wine by GC-QQQ-MS: p-Benzoquinone to Dissociate Hydrogen Sulfite Addition Products

Cited by 7 publications

References 34 publications

Changes in Red Wine Composition during Bottle Aging: Impacts of Grape Variety, Vineyard Location, Maturity, and Oxygen Availability during Aging

Changes in Red Wine Composition during Bottle Aging: Impacts of Grape Variety, Vineyard Location, Maturity, and Oxygen Availability during Aging

Analysis on volatile components of co-fermented fruit wines by Lycium ruthenicum murray and wine grapes

Accurate quantitative determination of the total amounts of Strecker aldehydes contained in wine. Assessment of their presence in table wines

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