High-Throughput, Sub ng/L Analysis of Haloanisoles in Wines Using HS-SPME with GC-Triple Quadrupole MS

Hjelmeland, Anna K.; Collins, Thomas S.; Miles, Joshua L.; Wylie, Philip; Mitchell, Alyson E.; Ebeler, Susan E.

doi:10.5344/ajev.2012.12043

Cited by 20 publications

(10 citation statements)

References 32 publications

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“…On the other hand, a better performance was achieved with our methods for the remaining compounds. Considering a dedicated method for haloanisoles in wine that was based on a comparable HS-SPME-GC-MS-MS method, our LOD for TCA was about a factor of ten lower, possibly explainable by our additional H/C MDGC approach [32]. Additionally, in a recent study in both aqueous and alcoholic matrices (grape and wine), LOD results published by Sadoughi et al [33] are in the range of the data presented in our study.…”

Section: Development Of Analytical Methodssupporting

confidence: 74%

Quantification of cork off-flavor compounds in natural cork stoppers and wine by multidimensional gas chromatography mass spectrometry

Slabizki

Legrum

Wegmann-Herr

et al. 2015

Eur Food Res Technol

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found in samples described as dusty-musty or nutty-like. In a migration study, transport of off-flavor compounds from affected cork stoppers into the corresponding wine could be observed after a storage period of 13 months. Multivariate statistics on the wines' sensory analysis and chemical data showed a good correlation of the individual off-flavor compound concentration, its sensory description and the off-flavor perceived in the wine.

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Section: Development Of Analytical Methodssupporting

confidence: 74%

Quantification of cork off-flavor compounds in natural cork stoppers and wine by multidimensional gas chromatography mass spectrometry

Slabizki

Legrum

Wegmann-Herr

et al. 2015

Eur Food Res Technol

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“…Previously limits have been proposed, which are the most commonly considered RSD < 15% of the nominal value 58,59 or as high as 20% for environmental food samples 60 . These values are similar to others reported in the literature concerning cork stopper samples 1 and in wine matrices 18,44 . In conclusion, the proposed method could be satisfactorily applied for the quantification of MDMP, IPMP, GUA, IBMP, 2MIB, GSM, TCA, TeCA, TBA and PCA assayed simultaneously in cork stoppers.…”

Section: Resultssupporting

confidence: 85%

“…The adsorption is an exothermic process, and the adsorption capacity is inversely proportional to temperature. Thus, an incubation temperature of 50 C, (i.e., similar to other studies in which this value ranged from 40 C to 50 C 1,11,14,16,36,37,39,[43][44][45][46] ) was used for further analysis.…”

Section: Incubation Temperaturementioning

confidence: 99%

Development and optimization of a quantitative analysis of main odorants causing off flavours in cork stoppers using headspace solid‐phase microextraction gas chromatography tandem mass spectrometry

Jové¹,

Pareras

Nadal³

et al. 2021

J Mass Spectrom

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A simple and sensitive method was developed and validated to simultaneously separate and determine the 2‐Methoxy‐3,5‐dimethylpyrazine, 2‐Isopropyl‐3‐methoxypyrazine, guaiacol, 2‐Isobutyl‐3‐methoxypyrazine, 2‐Methylisoborneol, geosmin, 2,4,6‐Trichloroanisole, 2,3,4,6‐Tetrachloroanisole, 2,4,6‐Tribromoanisole and Pentachloroanisole in cork stoppers via headspace solid‐phase microextraction (HS‐SPME) coupled with gas chromatography tandem mass spectrometry (GC–MS/MS). The influence of the fibre coating used, the extraction times and temperatures, the sodium chloride additions and the desorption temperatures were investigated. Once done, the optimial HS‐SPME conditions established were divinylbenzene/carboxenpolydimethylsiloxane/polydimethylsiloxane (DVB/CAR/PDMS) fibres, a 50°C extraction temperature, 60‐min extraction time, an ionic strength of 3‐g sodium chlorid and a 290°C desorption temperature. The method showed a good linearity (R2 ≥ 0.994) within the tested range (from 0.1 to 50 ng L−1) for all the compounds. Using TCA‐d10 and MIB‐d3 as internal standards the precision, expressed as repeatability and reproducibility RSD, was <10% in both. Note that the limits of quantifications (LOQs) are below the sensory threshold levels for such compounds in water and wine. Good recoveries were obtained for cork macerates (from 100.4% to 126%) and when compared with other reported methods using HS‐SPME in water and cork stopper samples, the present method had more analytes with the lowest limit of detection for most of the targeted compounds, along with good precision and recovery.

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“…Therefore, wine composition and hence wine origin are possible by combining several analytical techniques ( Table 7) that offer significant advantages for trace quantification of important aroma-active volatiles [174], [175] and taint compounds [163]. It is also possible to comprehensively profile metals [178], including those that affect chemical stability and oxidative reactions, and to characterize aroma qualities of complex mixtures [182].…”

Section: Composition Of Grapes and Wines: New Analytical Techniquesmentioning

confidence: 99%

Grape and Wine Metabolites: Biotechnological Approaches to Improve Wine Quality

Cosme¹,

Gonçalves²,

Inês³

et al. 2016

Grape and Wine Biotechnology

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Grape metabolites can be affected by many extrinsic and intrinsic factors, such as grape variety, ripening stage, growing regions, vineyard management practices, and edaphoclimatic conditions. However, there is still much about the in vivo formation of grape metabolites that need to be investigated. The winemaking process also can create distinct wines. Nowadays, wine fermentations are driven mostly by single-strain inoculations, allowing greater control of fermentation. Pure cultures of selected yeast strains, mostly Saccharomyces cerevisiae, are added to grape must, leading to more predictable outcomes and decreasing the risk of spoilage. Besides yeasts, lactic acid bacteria also play an important role, in the final wine quality. Thus, this chapter attempts to present an overview of grape berry physiology and metabolome to provide a deep understanding of the primary and secondary metabolites accumulated in the grape berries and their potential impact in wine quality. In addition, biotechnological approaches for wine quality practiced during wine alcoholic and malolactic fermentation will also be discussed.

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High-Throughput, Sub ng/L Analysis of Haloanisoles in Wines Using HS-SPME with GC-Triple Quadrupole MS

Cited by 20 publications

References 32 publications

Quantification of cork off-flavor compounds in natural cork stoppers and wine by multidimensional gas chromatography mass spectrometry

Quantification of cork off-flavor compounds in natural cork stoppers and wine by multidimensional gas chromatography mass spectrometry

Development and optimization of a quantitative analysis of main odorants causing off flavours in cork stoppers using headspace solid‐phase microextraction gas chromatography tandem mass spectrometry

Grape and Wine Metabolites: Biotechnological Approaches to Improve Wine Quality

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