Quantitative determination of sotolon, maltol and free furaneol in wine by solid-phase extraction and gas chromatography–ion-trap mass spectrometry

Jarauta, Idoia; Ferreira, Vicente; Cacho, Juan

doi:10.1016/s0021-9673(03)00963-4

Cited by 92 publications

(63 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The slopes obtained are far lower of the synthetic solutions (Table 3); these results suggest that there is a strong matrix effect that causes the recovery to be far inferior to the levels expected. The same results were obtained by other authors when trying to determine furaneol in white wines by SPE–GC/MS (Ferreira and others 2003). They suggest that this behavior is probably due to the existence of complexes formed between furaneol and sulphur dioxide or cathecols.…”

Section: Resultssupporting

confidence: 86%

Simultaneous Determination of Ketoacids and Dicarbonyl Compounds, Key Maillard Intermediates on the Generation of Aged Wine Aroma

Ferreira¹,

Reis²,

Rodrigues³

et al. 2007

Journal of Food Science

View full text Add to dashboard Cite

The aim of this work was the simultaneous determination of both ketoacids and dicarbonyl compounds in wine. To detect ketoacid compounds in wine, a method based on the quinoxaline derivatives by the reaction with diaminobenzene, currently employed to detect alpha-dicarbonyl compounds, was developed. The quinoxaline derivatives were detected by RP-HPLC with UV detection, which allows the determination of the major dicarbonyl compounds in wine: glyoxal, methylglyoxal, diacetyl and pentane-2,6-dione, and the quinoxaline/quinoxalinol derivatives of alpha-keto-gamma-(methylthio)butyric acid and beta-phenylpyruvic acid (intermediate ketoacid compounds of methional and phenylacetaldehyde) were simultaneously detected by a fluorescence detector. The identification was performed by comparison with standards and also by using LC-MSMS. The levels found in 15 wines analyzed (white wines, Madeira wines, and Port wines) diverge according to the type and the age of the wine. The ketoacid compounds ranged from 0.2 to 5.7 mg/L for alpha-keto-gamma-(methylthio)butyric acid and 0.1 to 9.6 mg/L for beta-phenylpyruvic acid. The quantities observed for dicarbonyl compounds were similar to those already reported.

show abstract

Section: Resultssupporting

confidence: 86%

Simultaneous Determination of Ketoacids and Dicarbonyl Compounds, Key Maillard Intermediates on the Generation of Aged Wine Aroma

Ferreira¹,

Reis²,

Rodrigues³

et al. 2007

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Volatile organic compounds were collected using SPE, which is especially suitable for quantification of major strawberry flavour constituents: furaneol (4‐hydroxy‐2,5‐dimethyl‐3(2 H )‐furanone) and mesifuran (4‐methoxy‐2,5‐dimethyl‐3(2 H )‐furanone) . Twenty grams of berries free of sepals were gently crushed and mixed with 40 ml of water.…”

Section: Methodsmentioning

confidence: 99%

Musk strawberries: the flavour of a formerly famous fruit reassessed

Pet'ka

Leitner

Parameswaran

2012

Flavour & Fragrance J

View full text Add to dashboard Cite

Fruits of wildly growing and naturally ripened musk strawberries (Fragaria moschata) from two highland sites were studied during two seasons. The fruits were characterized on site by two flavourists and a full profile of the volatile compounds was extracted immediately after collection using solid phase extraction and analysed by gas chromatography–mass spectrometry (GC‐MS) and gas chromatography–olfactometry (GC‐O). The aroma of whole fruits was characterized with dynamic headspace coupled to GC‐MS. Single fruits evaluated on site were characterized by green, spicy, seedy and sweet exotic notes, while the fruit bunches showed a complex tropical smell. More than 100 distinctive volatile compounds were detected by GC‐MS. Some of them are reported for the first time in the Fragaria species, most notably the abundant coniferyl alcohol. GC‐O revealed that mesifuran, eugenol, methyl butyrate, furaneol and 3‐mercaptohexyl acetate were the key components of the highland musk strawberry flavour. A comparison of the volatile pattern with the much more known woodland strawberry (F. vesca) from a nearby location contrasted the differences in the volatile composition of the musk strawberry. Repeated analysis of fruits harvested 2 years after the first vintage confirmed these data. Copyright © 2012 John Wiley & Sons, Ltd.

show abstract

“…This method was proposed and validated by Ferreira et al 19 . 50 mL of wine previously spiked with 125 µL/L of BHA solution (7.91g/L EtOH) were added to 7.5 g of ammonium sulphate and loaded onto a SPE bed formed by 800 mg of SDB-L Strata resin packed in a 6 mL filtration tube.…”

Section: Solid Phase Extraction Of Furaneol Homofuraneol Sotolon Mmentioning

confidence: 99%

“…10 For the analysis of the latter compounds either specific methods of isolation should be employed, as in the case of phenols 11,12 , cinammic esters 13 , sulfur compounds 10,14 aldehydes 15 or chemical derivatives should be used, as in the case of β-damascenone, 2-metoxy-3-isobutylpyrazine, furaneol, homofuraneol and sotolon. 16,17,18,19 Most of these methods adopt, for the quantification of the minor compounds, the selective detection of ions with mass spectrometry analysis to improve the analytical sensibility towards such volatile compounds.…”

Section: Introductionmentioning

confidence: 99%

Aroma Composition of Red Wines by Different Extraction Methods and Gas Chromatography-SIM/Mass Spectrometry Analysis

et al. 2005

View full text Add to dashboard Cite

One hundred and one volatile compounds, reported in literature as powerful odorants of wine, were quantified by Gas Chromatography-Selective Ion Monitoring/Mass Spectrometry (GC-SIM/MS) in Primitivo, Aglianico, Merlot and Cabernet Sauvignon red wines. Wine samples were extracted by 3 different extraction methods: 1) separation of the alcoholic fraction from the aqueous phase by salting-out and subsequent extraction by liquid-liquid micro-extraction with 1,1,2-trichlorotrifluoroethane (Freon 113); 2) extraction by liquid-liquid micro-extraction with dichloromethane; 3) solid phase extraction (SPE cartridge: 800 mg of LiChrolut EN resin) with pentane-dichloromethane (20:1) and dichloromethane. The selection of the ion fragments used for quantification was directly performed on a red wine sample. For each compound the area of the corresponding peak was normalized respect to the peak of the internal standard and then interpolated in a calibration curve obtained analysing a model wine solution (water, ethanol, tartaric acid and known amounts of analytes and of internal standard). The methods showed a good linearity: r2>0.990, except for farnesol (isomer a and c), octanal, decanal, furaneol and phenylacetic acid with 0.966 < or = r2 < or = 0.990. The 7 most powerful odorants were: beta-damascenone, acetaldehyde, maltol, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, 3-methylbutanoic acid and acetal; 7 other slightly less important were: ethyl hexanoate, ethyl acetate, 1-octen-3-ol, butanoic acid, rose oxide, furaneol and sotolon. The Aglianico wines were characterised by the major fermentation compounds (esters, fatty acids and 2-phenylethanol), beta-damascenone, beta-ionone and linalool. The Primitivo wines were characterized by furaneol, methoxypyrazine, gamma-nonalactone and acetaldehyde, while Cabernet Sauvignon and Merlot wines principally by cask derivates (vanillin, (Z) 3-methyl-gamma-octalactone [(Z) wiskylactone], maltol and eugenol), some aldehydes and 3-isopropyl-2-methoxypyrazine.

show abstract

Quantitative determination of sotolon, maltol and free furaneol in wine by solid-phase extraction and gas chromatography–ion-trap mass spectrometry

Cited by 92 publications

References 13 publications

Simultaneous Determination of Ketoacids and Dicarbonyl Compounds, Key Maillard Intermediates on the Generation of Aged Wine Aroma

Simultaneous Determination of Ketoacids and Dicarbonyl Compounds, Key Maillard Intermediates on the Generation of Aged Wine Aroma

Musk strawberries: the flavour of a formerly famous fruit reassessed

Aroma Composition of Red Wines by Different Extraction Methods and Gas Chromatography-SIM/Mass Spectrometry Analysis

Contact Info

Product

Resources

About