Headspace solid-phase microextraction method for determining 3-alkyl-2-methoxypyrazines in musts by means of polydimethylsiloxane–divinylbenzene fibres

Sala, C.; Mestres, Montserrat; Martí, M. Pilar; Busto, Olga; Guasch, J.

doi:10.1016/s0021-9673(00)00262-4

Cited by 74 publications

(71 citation statements)

References 25 publications

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“…These compounds include monoterpenes, C 13 norisoprenoids (Falqué, Fernández, & Dubourdieu, 2002;Oliveira, Araú jo, Pereira, Maia, & Amaral, 2004), thiols (Darriet, Tominaga, Demole, & Dubourdieu, 1993;Tominaga, Guyot, Peyrot des Gachons, & Dubourdieu, 2000) and methoxypyrazines (Allen, Lacey, & Boyd, 1994;Allen, Lacey, Harris, & Brown, 1991;Sala, Mestres, Marti, Busto, & Guasch, 2002).…”

Section: Introductionmentioning

confidence: 99%

Classification of Boal, Malvazia, Sercial and Verdelho wines based on terpenoid patterns

2007

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Thirty-six Madeira wine samples from Boal, Malvazia, Sercial and Verdelho white grape varieties were analyzed in order to estimate the free fraction of monoterpenols and C 13 norisoprenoids (terpenoid compounds) using dynamic headspace solid phase micro-extraction (HS-SPME) technique coupled with gas chromatography-mass spectrometry (GC-MS). The average values from three vintages (1998)(1999)(2000) show that these wines have characteristic profiles of terpenoid compounds. Malvazia wines exhibits the highest values of total free monoterpenols, contrary to Verdelho wines which had the lowest levels of terpenoids but produced the highest concentration of farnesol. The use of multivariate analysis techniques allows establishing relations between the compounds and the varieties under investigation. Principal component analysis (PCA) and linear discriminant analysis (LDA) were applied to the obtained matrix data. A good separation and classification power between the four groups as a function of their varietal origin was observed.

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Section: Introductionmentioning

confidence: 99%

Classification of Boal, Malvazia, Sercial and Verdelho wines based on terpenoid patterns

2007

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“…Allen and Lacey (1998) tentatively reported EMP concentrations of between 100 and 1 000 ng/L for two red wines. The occurrence of MMP and EMP in wines was subsequently investigated by several further studies utilising headspace solid phase microextraction combined with GC and nitrogen-phosphorus selective detection (Sala et al, 2000(Sala et al, , 2002 or tandem mass spectrometry (Godelmann et al, 2008) n = 18 85.9 (10.1) a MMP could not be accurately quantified at this concentration due to matrix interferences injection GC-MS , but method detection limits (ranging from 0.5 to 40 ng/L) did not allow reliable quantification of this compound. Therefore, apart from a single tentative and unconfirmed report (Allen & Lacey, 1998), the current contribution represents the first report providing accurate quantitative data as well as spectral confirmation of EMP in wine.…”

Section: Investigation Of the Occurrence Of Mmp And Emp In South Afrimentioning

confidence: 99%

“…The occurrence of 3-ethyl-2-methoxypyrazine (EMP) in wine has also been reported tentatively (Augustyn et al, 1982;Allen & Lacey, 1998;Sala et al, 2000Sala et al, , 2002, while the possible occurrence of 3-methyl-2-methoxypyrazine (MMP) has been suggested on the basis of a feasible biosynthetic route . These latter pyrazines are associated with "earthy" aromas and have relatively high olfactory detection thresholds (Table 1); they therefore are unlikely to contribute significantly to the typical "green" Sauvignon blanc wine aroma.…”

Section: Introductionmentioning

confidence: 96%

“…These latter pyrazines are associated with "earthy" aromas and have relatively high olfactory detection thresholds (Table 1); they therefore are unlikely to contribute significantly to the typical "green" Sauvignon blanc wine aroma. Sala et al (2000Sala et al ( , 2002 reported the presence of EMP in Merlot and Cabernet Sauvignon musts and wines, but found concentrations that were consistently below the quantification level of their analytical methods (0.5 ng/L to 4 ng/L). In a preliminary investigation, Allen and Lacey (1998) reported levels of EMP as high as 1 000…”

Section: Introductionmentioning

confidence: 98%

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Quantitative Survey of 3-alkyl-2-methoxypyrazines and First Confirmation of 3-ethyl-2-methoxypyrazine in South African Sauvignon blanc Wines

Alberts

Kidd

Stander

et al. 2016

SAJEV

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3-Alkyl-2-methoxypyrazines are important aroma components in Sauvignon blanc wine, contributing to the typical vegetative character associated with the cultivar. The analysis of methoxypyrazines is highly challenging and, as a result, limited quantitative data are available for South African Sauvignon blanc wines. In this study, liquid chromatography-tandem mass spectrometry was applied for the sensitive quantification of the three principal methoxypyrazines in 881 South African Sauvignon blanc wines. The total wine methoxypyrazine concentration exceeded the combined recognition threshold for the vegetative aroma in more than 60% of the samples, demonstrating the involvement of these compounds in the typical aroma of the cultivar. The analytical method was adapted to allow the accurate quantitation and spectral confirmation of 3-ethyl-2-methoxypyrazine in Sauvignon blanc wines for the first time. Concentrations ranged between 1.1 and 4.9 ng/L. Statistically significant relationships between wine methoxypyrazine concentrations and parameters related to the maturity of the grapes and to the climate, as well as geographical origin and vintage, were found.

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“…Various parameters are routinely optimized in the development of HS-SPME techniques for the analysis in wine of ethyl esters, acetates, acids, and alcohols (Siebert et al 2005), monoterpenes and norisoprenoids (Câmara et al 2006), methoxypyrazines (Hartmann et al 2002, Ryona et al 2009), thiols, sulfides, and disulfides (Mestres et al 1999a(Mestres et al , 1999b, and furfural derivatives, phenolic aldehydes, volatile phenols, and oak lactones (Carrillo et al 2006). Most methods described within the literature explore parameters such as fiber type, sample temperature, salt concentration, agitation speed, and extraction time as part of method development and optimization (Sala et al 2000, Rocha et al 2001, Silva Ferreira and Guedes de Pinho 2003, Howard et al 2005, Câmara et al 2006, Carrillo et al 2006, Setkova et al 2007a, Robinson et al 2011b). This agrees with a recently published protocol for SPME method development (Risticevic et al 2010a).…”

Section: Sample Preservation and Preparationmentioning

confidence: 99%

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

Robinson

Boss

Solomon

et al. 2014

Am. J. Enol. Vitic.

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Part 1 of this review summarized the current state of knowledge with respect to the chemical compounds contributing to grape and wine aroma. Much of our understanding of the chemistry of grape and wine composition comes from advances in analytical and sensory methods for identifying and quantifying the compounds that contribute to flavor. Therefore, Part 2 of this review provides an overview of the chemical and sensory analysis approaches that have been used to deconstruct wine flavor into its component parts with an aim toward relating the chemical composition to the unique sensory properties that are associated with different wine varieties and styles.Key words: gas chromatography-mass spectrometry, multidimensional separations, sample preparation, sample extraction, GC-olfactometry, sensory descriptive analysis Part 1 of this review provided an overview of the chemical components in grapes and wines and the viticultural, winemaking, and storage practices that influence their formation and concentrations. In Part 2 we provide a summary of the analytical chemistry and sensory approaches for assessing wine flavor. As noted previously, we have attempted to be as complete as possible, however, given the numerous publications in these areas, not all research can be covered (e.g., a Google Scholar search for the phrase "analysis of wine flavor" returns >6,600 publications from the years 2012-2013; the phrase "sensory analysis of wine flavor" returns >5,600 publications over the same period). Therefore, we have chosen to focus on selected recent applications to demonstrate the power and types of information that can be obtained with current analytical and sensory approaches. The reader is also referred to several reviews for more detailed discussions of selected topics (Francis and Newton

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Headspace solid-phase microextraction method for determining 3-alkyl-2-methoxypyrazines in musts by means of polydimethylsiloxane–divinylbenzene fibres

Cited by 74 publications

References 25 publications

Classification of Boal, Malvazia, Sercial and Verdelho wines based on terpenoid patterns

Classification of Boal, Malvazia, Sercial and Verdelho wines based on terpenoid patterns

Quantitative Survey of 3-alkyl-2-methoxypyrazines and First Confirmation of 3-ethyl-2-methoxypyrazine in South African Sauvignon blanc Wines

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

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