1
|
Mendes M, Bou-Debes D, Eden S, Bundaleski N, Teodoro OMND, Cornetta LM, Ferreira da Silva F. Electron ionization induced fragmentation pathways of trichloroanisole. Phys Chem Chem Phys 2023; 25:25361-25367. [PMID: 37703052 DOI: 10.1039/d3cp02019c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/14/2023]
Abstract
Trichloroanisole (TCA) is one of the most significant contaminants in cork stoppers. The presence of TCA leads to an unpleasant odor known as "cork taint", resulting in high economic losses for the cork and wine industries. Hence, the detection, quantification, and characterization of TCA are essential to address this concern. The present study investigates the electron-driven fragmentation pathways of TCA through electron ionization mass spectrometry as a function of electron energy (0-100 eV), and the results are supported by theoretical characterization of ionization potentials, dissociation thresholds, and electron ionization cross sections. The appearance energies of ten cations were measured, including the first experimental evaluation of the molecule's ionization energy at 8.8 ± 0.3 eV, in excellent agreement with the calculations (8.83 eV). For lower energies, around 20 eV, the parent cation accounted for more than 60% of the total ion signal, followed by its demethylated fragment. Taken together, these ion signals could be used as fingerprints of TCA in industrial quality control by low-energy electron ionization mass spectrometry. Fifty other fragments have been identified at higher electron energies, revealing the very rich fragmentation pattern of TCA.
Collapse
Affiliation(s)
- Mónica Mendes
- CEFITEC, Department of Physics, Nova School of Sciences and Technology, Caparica P-2829-516, Portugal.
| | - Daniel Bou-Debes
- School of Physical Sciences, The Open University, Walton Hall, Milton Keynes, MK7 6AA, UK
| | - Samuel Eden
- School of Physical Sciences, The Open University, Walton Hall, Milton Keynes, MK7 6AA, UK
| | - Nenad Bundaleski
- CEFITEC, Department of Physics, Nova School of Sciences and Technology, Caparica P-2829-516, Portugal.
| | - Orlando M N D Teodoro
- CEFITEC, Department of Physics, Nova School of Sciences and Technology, Caparica P-2829-516, Portugal.
| | - Lucas M Cornetta
- Instituto de Física Gleb Wataghin, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil.
| | - Filipe Ferreira da Silva
- CEFITEC, Department of Physics, Nova School of Sciences and Technology, Caparica P-2829-516, Portugal.
| |
Collapse
|
2
|
Abstract
2,4,6-Trichloroanisole (TCA) is a well-known, potent off-flavour compound present in various foods and beverages. TCA has been hypothesised to be a universal cause of flavour loss experienced in daily life. Here, however, we show that titres for the suppression of olfactory transducer channels caused by low-quality bananas are much higher than those for that caused by the TCA itself contained in the banana. We resurveyed other components of low-quality bananas and found that bananas also contain an insecticide (chlorpyrifos), and that it suppresses olfactory transducer channels. Other insecticides also suppressed olfactory transducer channels. Hence, even after passing safety examinations, certain insecticides may decrease the quality of foods and beverages by reducing their intrinsic scents.
Collapse
|
3
|
Giacosa S, Gabrielli M, Torchio F, Río Segade S, Moar Grobas AM, Ricauda Aimonino D, Gay P, Gerbi V, Maury C, Rolle L. Relationships among electrolyzed water postharvest treatments on winegrapes and chloroanisoles occurrence in wine. Food Res Int 2019; 120:235-243. [DOI: 10.1016/j.foodres.2019.02.034] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 02/15/2019] [Accepted: 02/19/2019] [Indexed: 11/25/2022]
|
4
|
Han J, Wang B, Bender M, Seehafer K, Bunz UHF. Poly(p-phenyleneethynylene)-based tongues discriminate fruit juices. Analyst 2018; 142:537-543. [PMID: 28112310 DOI: 10.1039/c6an02387h] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
We describe a simple optoelectronic tongue, consisting of a positively charged, fluorescent poly(para-phenyleneethynylene), P2, that reacts to fruit juices, when employed at three different pH-values (pH 3, 7, 13). This minimal tongue identifies and discriminates 14 different commercially available apple juices, 6 different grape juices and 5 different black currant juices from each other. A similar, negatively charged fluorescent polymer, P1, also achieved discrimination, but the analyte concentration had to be increased by a factor of 50. A mixture of black currant juice and red grape juice is identified as red grape juice, for specific combinations of grape and black currant juices. A mixture of red and green grape juice passes as red grape juice in our sensing system when it contains more than 70% of red grape juice. The data were obtained by fluorescence quenching of the conjugated polymers and processed by linear discriminant analysis of the collected data.
Collapse
Affiliation(s)
- Jinsong Han
- Organisch-Chemisches Institut, Ruprecht-Karls-Universität Heidelberg, Im Neuenheimer Feld 270, 69120 Heidelberg, Germany
| | - Benhua Wang
- Organisch-Chemisches Institut, Ruprecht-Karls-Universität Heidelberg, Im Neuenheimer Feld 270, 69120 Heidelberg, Germany
| | - Markus Bender
- Organisch-Chemisches Institut, Ruprecht-Karls-Universität Heidelberg, Im Neuenheimer Feld 270, 69120 Heidelberg, Germany
| | - Kai Seehafer
- Organisch-Chemisches Institut, Ruprecht-Karls-Universität Heidelberg, Im Neuenheimer Feld 270, 69120 Heidelberg, Germany
| | - Uwe H F Bunz
- Organisch-Chemisches Institut, Ruprecht-Karls-Universität Heidelberg, Im Neuenheimer Feld 270, 69120 Heidelberg, Germany and CAM, Centre for Advanced Materials, Ruprecht-Karls-Universität Heidelberg, Im Neuenheimer Feld 225, 69120 Heidelberg, Germany.
| |
Collapse
|
5
|
Miracle RE, Ebeler SE, Bamforth CW. The Measurement of Sulfur-Containing Aroma Compounds in Samples from Production-Scale Brewery Operations. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-63-0129] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- R. E. Miracle
- Department of Food Science and Technology and Department of Viticulture and Enology, University of California, Davis 95616-8598
| | - S. E. Ebeler
- Department of Food Science and Technology and Department of Viticulture and Enology, University of California, Davis 95616-8598
| | - C. W. Bamforth
- Department of Food Science and Technology and Department of Viticulture and Enology, University of California, Davis 95616-8598
| |
Collapse
|
6
|
Asfandiarov NL, Muftakhov MV, Pshenichnyuk SA, Papp P, Danko M, Lacko M, Blaško J, Matejčik Š, Modelli A. Dissociative electron attachment to 2,4,6-trichloroanisole and 2,4,6-tribromoanisole molecules. J Chem Phys 2017; 147:234302. [DOI: 10.1063/1.5007816] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Affiliation(s)
- N. L. Asfandiarov
- Institute of Molecule and Crystal Physics URC RAS, October Avenue 151, 450075 Ufa, Russia
| | - M. V. Muftakhov
- Institute of Molecule and Crystal Physics URC RAS, October Avenue 151, 450075 Ufa, Russia
| | - S. A. Pshenichnyuk
- Institute of Molecule and Crystal Physics URC RAS, October Avenue 151, 450075 Ufa, Russia
| | - P. Papp
- Department of Experimental Physics, Faculty of Mathematics, Physics and Informatics, Comenius University in Bratislava, Mlynska Dolina F2, 84248 Bratislava, Slovak Republic
| | - M. Danko
- Department of Experimental Physics, Faculty of Mathematics, Physics and Informatics, Comenius University in Bratislava, Mlynska Dolina F2, 84248 Bratislava, Slovak Republic
| | - M. Lacko
- Department of Experimental Physics, Faculty of Mathematics, Physics and Informatics, Comenius University in Bratislava, Mlynska Dolina F2, 84248 Bratislava, Slovak Republic
| | - J. Blaško
- Department of Experimental Physics, Faculty of Mathematics, Physics and Informatics, Comenius University in Bratislava, Mlynska Dolina F2, 84248 Bratislava, Slovak Republic
| | - Š. Matejčik
- Department of Experimental Physics, Faculty of Mathematics, Physics and Informatics, Comenius University in Bratislava, Mlynska Dolina F2, 84248 Bratislava, Slovak Republic
| | - A. Modelli
- Dipartimento di Chimica “G. Ciamician,” Università di Bologna, Via Selmi 2, 40126 Bologna, Italy
- Centro Interdipartimentale di Ricerca in Scienze Ambientali, Università di Bologna, Via S. Alberto 163, 48100 Ravenna, Italy
| |
Collapse
|
7
|
Recent developments in the analysis of musty odour compounds in water and wine: A review. J Chromatogr A 2016; 1428:72-85. [DOI: 10.1016/j.chroma.2015.09.008] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2015] [Revised: 09/01/2015] [Accepted: 09/03/2015] [Indexed: 02/05/2023]
|
8
|
Ebeler SE. Analysis of Grapes and Wines: An Overview of New Approaches and Analytical Tools. ACS SYMPOSIUM SERIES 2015. [DOI: 10.1021/bk-2015-1203.ch001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
Affiliation(s)
- Susan E. Ebeler
- Department of Viticulture and Enology, University of California, Davis, California
| |
Collapse
|
9
|
Lichvanová Z, Ilbeigi V, Sabo M, Tabrizchi M, Matejčík S. Using corona discharge-ion mobility spectrometry for detection of 2,4,6-Trichloroanisole. Talanta 2014; 127:239-43. [PMID: 24913882 DOI: 10.1016/j.talanta.2014.04.021] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2014] [Revised: 04/13/2014] [Accepted: 04/16/2014] [Indexed: 11/28/2022]
Abstract
In this work possible application of the corona discharge-ion mobility spectrometer (CD-IMS) for detection of 2,4,6-Trichloroanisole (TCA) has been investigated. We applied CD-IMS interfaced with orthogonal acceleration time of flight mass spectrometer (CD-IMS-oaTOF) to study the ion processes within the CD-IMS technique. The CD-IMS instrument was operated in two modes, (i) standard and (ii) reverse flow modes resulting in different chemical ionisation schemes by NO3(-)(HNO3)n (n=0,1,2) and O2(-)(H2O)n (n=0,1,2), respectively. The O2(-)(H2O)n ionisation was associated with formation of Cl(-) and (TCA-CH3)(-) ions from TCA. The NO3(-)(HNO3)n ionisation, resulted in formation of NO3(-)(HNO3)(TCA-Cl) adduct ions. Limit of detection (LOD) for TCA was determined in gas (100 ppb) and solid phases (150 ng).
Collapse
Affiliation(s)
- Zuzana Lichvanová
- Comenius University in Bratislava, Faculty of Mathematics, Physics and Informatics, Department of Experimental Physics, Mlynská dolina, F2 842 48 Bratislava, Slovakia
| | - Vahideh Ilbeigi
- Chemistry Department, Isfahan University of Technology, Isfahan 84154, Iran
| | - Martin Sabo
- Comenius University in Bratislava, Faculty of Mathematics, Physics and Informatics, Department of Experimental Physics, Mlynská dolina, F2 842 48 Bratislava, Slovakia.
| | - Mahmoud Tabrizchi
- Chemistry Department, Isfahan University of Technology, Isfahan 84154, Iran
| | - Stefan Matejčík
- Chemistry Department, Isfahan University of Technology, Isfahan 84154, Iran.
| |
Collapse
|
10
|
Peng S, Ding Z, Zhao L, Fei J, Xuan Z, Huang C, Chen X. Determination of Seven Odorants in Purified Water Among Worldwide Brands by HS-SPME Coupled to GC–MS. Chromatographia 2014. [DOI: 10.1007/s10337-014-2676-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
11
|
Jeleń HH, Dziadas M, Majcher M. Different headspace solid phase microextraction – Gas chromatography/mass spectrometry approaches to haloanisoles analysis in wine. J Chromatogr A 2013; 1313:185-93. [DOI: 10.1016/j.chroma.2013.07.080] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2013] [Revised: 07/03/2013] [Accepted: 07/18/2013] [Indexed: 10/26/2022]
|
12
|
Nezhadali A, Akbarpour M, Shirvan BZ, Mousavi M. Comparison of Volatile Organic Compounds ofThymus VulgarisUsing Hydrodistillation and Headspace Solid Phase Microextraction Gas Chromatography Mass Spectrometry. J CHIN CHEM SOC-TAIP 2013. [DOI: 10.1002/jccs.201000007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
|
13
|
Analysis of corky off-flavour compounds at ultra trace level with multidimensional gas chromatography-electron capture detection. J Chromatogr A 2013; 1271:181-4. [DOI: 10.1016/j.chroma.2012.11.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2012] [Revised: 11/08/2012] [Accepted: 11/09/2012] [Indexed: 11/21/2022]
|
14
|
Huang JT, Alquier L, Kaisa JP, Reed G, Gilmor T, Vas G. Method development and validation for the determination of 2,4,6-tribromoanisole, 2,4,6-tribromophenol, 2,4,6-trichloroanisole, and 2,4,6-trichlorophenol in various drug products using stir bar sorptive extraction and gas chromatography-tandem mass spectrometry detection. J Chromatogr A 2012; 1262:196-204. [PMID: 23000180 DOI: 10.1016/j.chroma.2012.09.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2012] [Revised: 08/31/2012] [Accepted: 09/03/2012] [Indexed: 10/27/2022]
Abstract
Recently, haloanisoles and halophenols are associated with multiple product recall situations in the pharmaceutical industry. The majority of the recalls are associated with consumer complaints due to the presence of 2,4,6-tribromoanisole, as extremely low levels of this component can be easily detected by the human nose. As part of the root cause analysis to address the cause of the consumer complaints, a GC-MS/MS based analytical method combined with stir bar sorptive extraction (SBSE) sample preparation was developed for determination of halophenols and haloanisoles from various drug product formulations. The method also applies to the analysis of 2,4,6-tribromoanisole analysis in various packaging materials. The optimized MS/MS method is based on component-specific MRM transitions. The detection limit is component dependent and in the range of 1-100 pg/tablet for solid dosage formulations and 0.04-4 ng/L for water based solutions. Deuterated tribromoanisole was used as internal standard for quantitation. The paper also may provide guidance for performing trace level method validation in the regulated Pharmaceutical Industry.
Collapse
Affiliation(s)
- Jiun-Tang Huang
- Analytical Research and Development, Process and Product Scientific Solutions, Johnson and Johnson, 1000 Route 202S, Raritan, NJ 08869, USA
| | | | | | | | | | | |
Collapse
|
15
|
|
16
|
|
17
|
Lee KYM, Paterson A, Piggott JR, Richardson GD. Origins of Flavour in Whiskies and a Revised Flavour Wheel: a Review. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2001.tb00099.x] [Citation(s) in RCA: 102] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
18
|
Özhan D, Anli RE, Vural N, Bayram M. Determination of Chloroanisoles and Chlorophenols in Cork and Wine by using HS-SPME and GC-ECD Detection. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2009.tb00346.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
|
19
|
Schmarr HG, Koschinski S, Sang W, Slabizki P. Trace level analysis of corky off-flavor compounds: Development of a new analytical method based on solid phase extraction and analysis by multidimensional gas chromatography with mass spectrometric detection. J Chromatogr A 2012; 1226:96-102. [DOI: 10.1016/j.chroma.2011.10.033] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2011] [Revised: 10/07/2011] [Accepted: 10/11/2011] [Indexed: 11/26/2022]
|
20
|
|
21
|
Márquez-Sillero I, Cárdenas S, Valcárcel M. Direct determination of 2,4,6-tricholoroanisole in wines by single-drop ionic liquid microextraction coupled with multicapillary column separation and ion mobility spectrometry detection. J Chromatogr A 2011; 1218:7574-80. [DOI: 10.1016/j.chroma.2011.06.032] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2011] [Revised: 06/02/2011] [Accepted: 06/07/2011] [Indexed: 11/15/2022]
|
22
|
Development and validation of a simple analytical method for the determination of 2,4,6-trichloroanisole in wine by GC–MS. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.07.113] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
23
|
Campillo N, Viñas P, Cacho JI, Peñalver R, Hernández-Córdoba M. Evaluation of dispersive liquid-liquid microextraction for the simultaneous determination of chlorophenols and haloanisoles in wines and cork stoppers using gas chromatography-mass spectrometry. J Chromatogr A 2010; 1217:7323-30. [PMID: 20956005 DOI: 10.1016/j.chroma.2010.09.058] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2010] [Revised: 09/20/2010] [Accepted: 09/21/2010] [Indexed: 11/25/2022]
Abstract
Dispersive liquid-liquid microextraction (DLLME) coupled with gas chromatography-mass spectrometry (GC-MS) was evaluated for the simultaneous determination of five chlorophenols and seven haloanisoles in wines and cork stoppers. Parameters, such as the nature and volume of the extracting and disperser solvents, extraction time, salt addition, centrifugation time and sample volume or mass, affecting the DLLME were carefully optimized to extract and preconcentrate chlorophenols, in the form of their acetylated derivatives, and haloanisoles. In this extraction method, 1mL of acetone (disperser solvent) containing 30μL of carbon tetrachloride (extraction solvent) was rapidly injected by a syringe into 5mL of sample solution containing 200μL of acetic anhydride (derivatizing reagent) and 0.5mL of phosphate buffer solution, thereby forming a cloudy solution. After extraction, phase separation was performed by centrifugation, and a volume of 4μL of the sedimented phase was analyzed by GC-MS. The wine samples were directly used for the DLLME extraction (red wines required a 1:1 dilution with water). For cork samples, the target analytes were first extracted with pentane, the solvent was evaporated and the residue reconstituted with acetone before DLLME. The use of an internal standard (2,4-dibromoanisole) notably improved the repeatability of the procedure. Under the optimized conditions, detection limits ranged from 0.004 to 0.108ngmL(-1) in wine samples (24-220pgg(-1) in corks), depending on the compound and the sample analyzed. The enrichment factors for haloanisoles were in the 380-700-fold range.
Collapse
Affiliation(s)
- Natalia Campillo
- Department of Analytical Chemistry, Faculty of Chemistry, University of Murcia, E-30071 Murcia, Spain
| | | | | | | | | |
Collapse
|
24
|
Weingart G, Schwartz H, Eder R, Sontag G. Determination of geosmin and 2,4,6-trichloroanisole in white and red Austrian wines by headspace SPME-GC/MS and comparison with sensory analysis. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1321-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
25
|
Fontana AR, Patil SH, Banerjee K, Altamirano JC. Ultrasound-assisted emulsification microextraction for determination of 2,4,6-trichloroanisole in wine samples by gas chromatography tandem mass spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:4576-4581. [PMID: 20222660 DOI: 10.1021/jf904396g] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
A fast and effective microextraction technique is proposed for preconcentration of 2,4,6-trichloroanisole (2,4,6-TCA) from wine samples prior gas chromatography tandem mass spectrometric (GC-MS/MS) analysis. The proposed technique is based on ultrasonication (US) for favoring the emulsification phenomenon during the extraction stage. Several variables influencing the relative response of the target analyte were studied and optimized. Under optimal experimental conditions, 2,4,6-TCA was quantitatively extracted achieving enhancement factors (EF) > or = 400 and limits of detection (LODs) 0.6-0.7 ng L(-1) with relative standard deviations (RSDs) < or = 11.3%, when 10 ng L(-1) 2,4,6-TCA standard-wine sample blend was analyzed. The calibration graphs for white and red wine were linear within the range of 5-1000 ng L(-1), and estimation coefficients (r(2)) were > or = 0.9995. Validation of the methodology was carried out by standard addition method at two concentrations (10 and 50 ng L(-1)) achieving recoveries >80% indicating satisfactory robustness of the method. The methodology was successfully applied for determination of 2,4,6-TCA in different wine samples.
Collapse
Affiliation(s)
- Ariel R Fontana
- Grupo de Investigacion y Desarrollo en Quimica Analitica (QUIANID) (LISAMEN, CCT CONICET-Mendoza), Mendoza, Argentina
| | | | | | | |
Collapse
|
26
|
Ridgway K, Lalljie S, Smith R. Analysis of food taints and off-flavours: a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2010; 27:146-68. [DOI: 10.1080/19440040903296840] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
27
|
Canuti V, Conversano M, Calzi ML, Heymann H, Matthews MA, Ebeler SE. Headspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines. J Chromatogr A 2009; 1216:3012-22. [PMID: 19233370 DOI: 10.1016/j.chroma.2009.01.104] [Citation(s) in RCA: 80] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2008] [Revised: 01/27/2009] [Accepted: 01/29/2009] [Indexed: 10/21/2022]
Abstract
The complex aroma of wine is derived from many sources, with grape-derived components being responsible for the varietal character. The ability to monitor grape aroma compounds would allow for better understanding of how vineyard practices and winemaking processes influence the final volatile composition of the wine. Here, we describe a procedure using GC-MS combined with headspace solid-phase microextraction (HS-SPME) for profiling the free volatile compounds in Cabernet Sauvignon grapes. Different sample preparation (SPME fiber type, extraction time, extraction temperature and dilution solvent) and GC-MS conditions were evaluated to optimize the method. For the final method, grape skins were homogenized with water and 8 ml of sample were placed in a 20 ml headspace vial with addition of NaCl; a polydimethylsiloxane SPME fiber was used for extraction at 40 degrees C for 30 min with continuous stirring. Using this method, 27 flavor compounds were monitored and used to profile the free volatile components in Cabernet Sauvignon grapes at different maturity levels. Ten compounds from the grapes, including 2-phenylethanol and beta-damascenone, were also identified in the corresponding wines. Using this procedure it is possible to follow selected volatiles through the winemaking process.
Collapse
Affiliation(s)
- Valentina Canuti
- Dipartimento di Biotecnologie Agrarie, Sezione di Tecnologie Alimentari, Firenze, Italy
| | | | | | | | | | | |
Collapse
|
28
|
Bianco G, Novario G, Zianni R, Cataldi TRI. Comparison of two SPME fibers for the extraction of some off-flavor cork-taint compounds in bottled wines investigated by GC–HRMS. Anal Bioanal Chem 2009; 393:2019-27. [DOI: 10.1007/s00216-009-2632-0] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2008] [Revised: 01/12/2009] [Accepted: 01/16/2009] [Indexed: 10/21/2022]
|
29
|
Jönsson S, Hagberg J, van Bavel B. Determination of 2,4,6-trichloroanisole and 2,4,6-tribromoanisole in wine using microextraction in packed syringe and gas chromatography-mass spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:4962-4967. [PMID: 18529064 DOI: 10.1021/jf800230y] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
A selective and fast method for the quantitative determination of 2,4,6-trichloroanisole (TCA) and 2,4,6-tribromoanisole (TBA) in wine was developed. Microextraction in packed syringe (MEPS) was optimized for the extraction and preconcentration of the analytes using extremely small volume samples (0.1-1 mL). For GC-EI-MS, the limit of detection (LOD) for red and white wine was in the range 0.17-0.49 microg L(-1) for TCA and TBA. In addition to GC-EI-MS both GC-NCI-MS and GC-HRMS were used to further improve both selectivity and sensitivity. The lowest LODs were achieved using GC-HRMS in the EI mode. In red and white wine samples the LODs were between 0.22-0.75 ng L(-1) for TCA and TBA. The reproducibility and linearity for the GC-HRMS method was good, with RSD-values of 4-10% for spiked red wine samples at 1 ng L(-1) and linearity with R (2) > 0.962 over a concentration range of 1 to 100 ng L(-1).
Collapse
Affiliation(s)
- S Jönsson
- Department of Natural Sciences, Man-Technology-Environment Research Centre, Orebro University, 70182 Orebro, Sweden.
| | | | | |
Collapse
|
30
|
Castro R, Natera R, Durán E, García-Barroso C. Application of solid phase extraction techniques to analyse volatile compounds in wines and other enological products. Eur Food Res Technol 2008. [DOI: 10.1007/s00217-008-0900-4] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
31
|
Screening of musty-earthy compounds from tainted cork using water-based soaks followed by headspace solid-phase microextraction and gas chromatography–mass spectrometry. Eur Food Res Technol 2008. [DOI: 10.1007/s00217-008-0823-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
32
|
|
33
|
Insa S, Besalú E, Salvadó V, Anticó E. Assessment of the matrix effect on the headspace solid-phase microextraction (HS-SPME) analysis of chlorophenols in wines. J Sep Sci 2007; 30:722-30. [PMID: 17461113 DOI: 10.1002/jssc.200600021] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
In this paper, we propose a comparative study to check the matrix effect on the extraction of three chlorophenols, 2,4,6-trichlorophenol (TCP), 2,3,4,6-tetrachlorophenol and pentachlorophenol, direct precursors of 2,4,6-trichloroanisole, in synthetic and commercial wines (white and red wines). A rapid, simple and sensitive methodology based on solid-phase microextraction (SPME) and GC with electron capture detection (GC-ECD) and mass spectrometric detection (GC-MS) was developed and the variables affecting the extraction process (temperature, time and salt content) were examined employing a factorial design at two levels. Since GC-ECD does not allow the clear identification of target analytes in white wine, owing to overlapped interferences, GC-MS/MS was used for subsequent examinations. Calibration curves were constructed in synthetic, white and red wine. Significant differences between the slopes of synthetic and red wine, with the exception of TCP, were observed. Analytical parameters were evaluated and satisfactory results were obtained, showing the usefulness of the headspace SPME (HS-SPME) method for determining chlorophenolic compounds in wines.
Collapse
Affiliation(s)
- Sara Insa
- Department of Chemistry, University of Girona, Girona, Spain
| | | | | | | |
Collapse
|
34
|
Martendal E, Budziak D, Carasek E. Application of fractional factorial experimental and Box-Behnken designs for optimization of single-drop microextraction of 2,4,6-trichloroanisole and 2,4,6-tribromoanisole from wine samples. J Chromatogr A 2007; 1148:131-6. [PMID: 17397852 DOI: 10.1016/j.chroma.2007.02.079] [Citation(s) in RCA: 98] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2006] [Revised: 02/10/2007] [Accepted: 02/13/2007] [Indexed: 10/23/2022]
Abstract
In this paper a new method for the determination of 2,4,6-trichloroanisole (TCA) and 2,4,6-tribromoanisole (TBA) in wine samples is presented. Headspace single-drop microextraction (HS-SDME) was used for the extraction and preconcentration of the analytes, followed by analysis by gas chromatography and electron-capture detection (GC-ECD). The variables affecting extraction efficiency were optimized using fractional factorial experimental and Box-Behnken designs. The external calibration procedure was successfully carried out using a synthetic wine solution and diluted red wine samples. The method was also applied to white wine samples. Excellent detection limits of 8.1 and 6.1 ng L(-1) were achieved for TCA and TBA, respectively. Good precision and accuracy were obtained.
Collapse
Affiliation(s)
- Edmar Martendal
- Departamento de Química, Universidade Federal de Santa Catarina, Florianópolis, SC 88040-900, Brazil
| | | | | |
Collapse
|
35
|
Prak S, Gunata Z, Guiraud JP, Schorr-Galindo S. Fungal strains isolated from cork stoppers and the formation of 2,4,6-trichloroanisole involved in the cork taint of wine. Food Microbiol 2007; 24:271-80. [PMID: 17188205 DOI: 10.1016/j.fm.2006.05.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2006] [Revised: 04/24/2006] [Accepted: 05/02/2006] [Indexed: 10/24/2022]
Abstract
Cork taint is mainly due to 2,4,6-trichloroanisole (TCA) produced through the activity of undesirable fungal strains. We observed that CFU mould number in TCA-containing stoppers was not quantitatively different to that of the stoppers not containing TCA (ca. 10(5)CFU/g). In contrast more fungi diversity was observed in TCA-containing stoppers. Penicillium spp (Penicillium chrysogenum, Penicillium glabrum), Aspergillus spp (Aspergillus niger and Aspergillus oryzae), Chrysonilia sitophila, Mucor racemosus, Paecilomyces sp. and Trichoderma viride were found in TCA-containing stoppers, while C. sitophila and Penicillium sp. were the main fungi in the stoppers devoid of TCA. Conidia were numerous close to the lenticels and present from the lateral surface through to the centre of the stoppers. Strains of Aspergillus, Mucor, Paecilomyces, Penicillium and Trichoderma isolated from TCA-containing stoppers were able to convert 2,4,6-trichlorophenol (TCP) in TCA in resting cell or growing conditions. The best yields of conversion were obtained by green fungi Paecilomyces sp. and P. chrysogenum, 17% and 20%, respectively. Chysonilia sitophila and Penicillium sp. did not produce TCA from TCP in our conditions.
Collapse
Affiliation(s)
- Sina Prak
- UMR-IR2B cc023 Université Montpellier II, Place Bataillon, 34095 Montpellier Cedex 5, France
| | | | | | | |
Collapse
|
36
|
Martendal E, Budziak D, Debastiani R, Carasek E. Determination of haloanisoles in paper samples for food packaging by solid-phase microextraction and gas chromatography. Mikrochim Acta 2007. [DOI: 10.1007/s00604-007-0746-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
37
|
Pizarro C, Pérez-del-Notario N, González-Sáiz JM. Optimisation of a headspace solid-phase microextraction with on-fiber derivatisation method for the direct determination of haloanisoles and halophenols in wine. J Chromatogr A 2007; 1143:26-35. [PMID: 17258751 DOI: 10.1016/j.chroma.2007.01.023] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2006] [Revised: 12/29/2006] [Accepted: 01/04/2007] [Indexed: 11/28/2022]
Abstract
A solid-phase microextraction (SPME) procedure for the determination of four haloanisoles (2,4,6-trichloroanisole, 2,3,4,6-tetrachloroanisole, pentachloroanisole and 2,4,6-tribromoanisole), as well as their precursor halophenols (2,4,6-trichlorophenol, 2,3,4,6-tetrachlorophenol, pentachlorophenol and 2,4,6-tribromophenol), involved in the presence of cork taint in wine, was developed. Firstly, analytes were concentrated on a SPME fiber, and then halophenols were derivatised using N-methyl-N-trimethylsilyltrifluoroacetamide (MSTFA). The compounds were desorbed for 5 min in the gas chromatography injector port and then determined with an electron capture detector. The influence of different parameters on the efficiency of extraction (volume of sample, type of fibre coating and time) and derivatisation (time, temperature and volume of MSTFA) steps was evaluated. Polyacrylate (PA) was selected as the extraction fiber, optimised parameters for SPME were 10 ml of wine, temperature 70 degrees C and extraction time 60 min. The optimal conditions identified for the derivatisation step were temperature 25 degrees C, reagent volume 50 microl and extraction time 25 min. Under optimal conditions, the proposed method showed satisfactory linearity, precision and detection limits. The method was applied successfully to the analysis of red wine samples. To our knowledge, this is the first time that headspace (HS) SPME combined with on-fiber derivatisation has been applied to determine cork taint responsible compounds in wine.
Collapse
Affiliation(s)
- C Pizarro
- Department of Chemistry, University of La Rioja, C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain.
| | | | | |
Collapse
|
38
|
Riu M, Mestres M, Busto O, Guasch J. Comparative study of two chromatographic methods for quantifying 2,4,6-trichloranisole in wines. J Chromatogr A 2007; 1138:18-25. [PMID: 17109869 DOI: 10.1016/j.chroma.2006.10.035] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2006] [Revised: 10/10/2006] [Accepted: 10/17/2006] [Indexed: 11/27/2022]
Abstract
Here we present the validation and the comparative study of two chromatographic methods for quantifying 2,4,6-trichloroanisole (TCA) in wines (red, rosé and white wines). The first method involves headspace solid-phase microextraction and gas chromatography with electron-capture detection (ECD). The evaluation of the performance parameters shows limit of detection of 0.3 ng l(-1), limit of quantification of 1.0 ng l(-1), recoveries around 100% and repeatability of 10%. The second one implies a headspace solid-phase microextraction and gas chromatography with mass spectrometric detection. The performance parameters of this second method are limit of detection of 0.2 ng l(-1), limit of quantification of 0.8 ng l(-1) and repeatability of 10.1%. From the comparative study we can state that both methods provide similar results and the differences between them are the better sensitivity of the GC-ECD method and the very shorter chromatogram running time of the GC-MS method. The two methods are able to quantify TCA below the sensorial threshold in red, rosé and white wines using just a calibration graph, thus they could be a very good tool for quality control in wineries.
Collapse
Affiliation(s)
- M Riu
- Departament de Química Analítica i Química Orgànica, Unitat d'Enologia del CeRTA, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.lí Domingo, s/n 43007 Tarragona, Catalonia, Spain
| | | | | | | |
Collapse
|
39
|
Sanvicens N, Moore EJ, Guilbault GG, Marco MP. Determination of haloanisols in white wine by immunosorbent solid-phase extraction followed by enzyme-linked immunosorbent assay. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:9176-83. [PMID: 17117807 DOI: 10.1021/jf0612373] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
A high through-put screening immunochemical method to control the presence of 2,4,6-trichloroanisol (TCA) and 2,4,6-tribromoanisol (TBA), the main agents responsible for the musty odor in wine samples, has been developed. The method involves a selective (antibody-antigen) solid-phase extraction (SPE), followed by enzyme-linked immunosorbent assay (ELISA) analysis. The sample preparation method established uses for immunosorbents (ISs) prepared by covalently coupling antibodies developed for TCA on a sepharose support. At present, about 200-400 ng L-1 of TBA and TCA can be detected in white wine samples by the IS-SPE-ELISA method described here without any preconcentration step. Simultaneous analyses of many samples are possible with this method. Related chloroanisoles (2,3- and 2,6-dichloroanisols and 2,3,4,5-tetrachloroanisol) and chlorophenols (2,3,4,6-tetrachlorophenol and pentachlorophenol) usually present in contaminated wine samples are also effectively retained by the IS, although only 2,4,6-TCA and 2,4,6-TBA are detected by the ELISA used. The immunopurification procedure developed could also be useful as a selective cleanup method prior to chromatographic analysis.
Collapse
Affiliation(s)
- Nuria Sanvicens
- Applied Molecular Receptors Group (AMRg), Department of Biological Organic Chemistry, IIQAB-CSIC, Jordi Girona 18-26, 08034-Barcelona, Spain
| | | | | | | |
Collapse
|
40
|
Câmara JS, Marques JC, Perestrelo RM, Rodrigues F, Oliveira L, Andrade P, Caldeira M. Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings. J Chromatogr A 2006; 1150:198-207. [PMID: 17027810 DOI: 10.1016/j.chroma.2006.09.014] [Citation(s) in RCA: 71] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2006] [Revised: 09/05/2006] [Accepted: 09/06/2006] [Indexed: 11/17/2022]
Abstract
A dynamic headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to ion trap mass spectrometry (GC-(IT)MS) method was developed and applied for the qualitative determination of the volatile compounds present in commercial whisky samples which alcoholic content was previously adjusted to 13% (v/v). Headspace SPME experimental conditions, such as fibre coating, extraction temperature and extraction time, were optimized in order to improve the extraction process. Five different SPME fibres were used in this study, namely, poly(dimethylsiloxane) (PDMS), poly(acrylate) (PA), Carboxen-poly(dimethylsiloxane) (CAR/PDMS), Carbowax-divinylbenzene (CW/DVB) and Carboxen-poly(dimethylsiloxane)-divinylbenzene (CAR/PDMS/DVB). The best results were obtained using a 75 microm CAR/PDMS fibre during headspace extraction at 40 degrees C with stirring at 750 rpm for 60 min, after saturating the samples with salt. The optimised methodology was then applied to investigate the volatile composition profile of three Scotch whisky samples--Black Label, Ballantines and Highland Clan. Approximately seventy volatile compounds were identified in the these samples, pertaining at several chemical groups, mainly fatty acids ethyl esters, higher alcohols, fatty acids, carbonyl compounds, monoterpenols, C13 norisoprenoids and some volatile phenols. The ethyl esters form an essential group of aroma components in whisky, to which they confer a pleasant aroma, with "fruity" odours. Qualitatively, the isoamyl acetate, with "banana" aroma, was the most interesting. Quantitatively, significant components are ethyl esters of caprilic, capric and lauric acids. The highest concentration of fatty acids, were observed for caprilic and capric acids. From the higher alcohols the fusel oils (3-methylbutan-1-ol and 2.phenyletanol) are the most important ones.
Collapse
Affiliation(s)
- J S Câmara
- Centro de Química da Madeira, Departamento de Química, Universidade da Madeira, Campus Universitário da Penteada, 9000-390 Funchal, Portugal.
| | | | | | | | | | | | | |
Collapse
|
41
|
Flamini R, Panighel A. Mass spectrometry in grape and wine chemistry. Part II: The consumer protection. MASS SPECTROMETRY REVIEWS 2006; 25:741-74. [PMID: 16555227 DOI: 10.1002/mas.20087] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Controls in food industry are fundamental to protect the consumer health. For products of high quality, warranty of origin and identity is required and analytical control is very important to prevent frauds. In this article, the "state of art" of mass spectrometry in enological chemistry as a consumer safety contribute is reported. Gas chromatography-mass spectrometry (GC/MS) and liquid-chromatography-mass spectrometry (LC/MS) methods have been developed to determine pesticides, ethyl carbamate, and compounds from the yeast and bacterial metabolism in wine. The presence of pesticides in wine is mainly linked to the use of dicarboxyimide fungicides on vineyard shortly before the harvest to prevent the Botrytis cinerea attack of grape. Pesticide residues are regulated at maximum residue limits in grape of low ppm levels, but significantly lower levels in wine have to be detected, and mass spectrometry offers effective and sensitive methods. Moreover, mass spectrometry represent an advantageous alternative to the radioactive-source-containing electron capture detector commonly used in GC analysis of pesticides. Analysis of ochratoxin A (OTA) in wine by LC/MS and multiple mass spectrometry (MS/MS) permits to confirm the toxin presence without the use of expensive immunoaffinity columns, or time and solvent consuming sample derivatization procedures. Inductively coupled plasma-mass spectrometry (ICP/MS) is used to control heavy metals contamination in wine, and to verify the wine origin and authenticity. Isotopic ratio-mass spectrometry (IRMS) is applied to reveal wine watering and sugar additions, and to determine the product origin and traceability.
Collapse
Affiliation(s)
- Riccardo Flamini
- CRA, Istituto Sperimentale per la Viticoltura, Viale XXVIII Aprile 26, I-31015 Conegliano (TV), Italy.
| | | |
Collapse
|
42
|
Gómez-Ariza JL, García-Barrera T, Lorenzo F, Beltrán R. Use of multiple headspace solid-phase microextraction and pervaporation for the determination of off-flavours in wine. J Chromatogr A 2006; 1112:133-40. [PMID: 16427061 DOI: 10.1016/j.chroma.2005.12.093] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2005] [Revised: 12/15/2005] [Accepted: 12/20/2005] [Indexed: 11/25/2022]
Abstract
The occurrence of off-flavours in wines and especially the so-called "cork taint defect" represents one of the most serious problem in wine industry in which 2,4,6-trichloroanisole has been blamed as the main responsible. The development of analytical methods for haloanisoles determination in wine/cork represent a challenge, mainly due to food matrix complexity and low taste and odour (T&O) threshold levels which are generally beyond the sensitivity of the analytical systems. In this work, a method based on the combined use of the recently developed multiple headspace solid-phase microextraction (MHS-SPME) and gas chromatography-ion-trap mass spectrometry has been optimised for the determination of haloanisoles in wines. This powerful analytical methodology is compared with several analytical approaches based on pervaporation, an innovative membrane-based technique similar to dynamic headspace. Analytical features of the methods assayed reveal their suitability for the appraisal of haloanisoles in this matrix in which threshold odor concentrations are in the range 4-40 ng l(-1). The analytical approaches have been applied to the analysis of haloanisoles in different Spanish white and red wines, in which spiking experiments showed good recoveries for the methodologies assayed.
Collapse
Affiliation(s)
- J L Gómez-Ariza
- Universidad de Huelva, Facultad de Ciencias Experimentales, Quimica y Ciencia de los Materiales, Campus de El Carmen, 21007 Huelva, Spain.
| | | | | | | |
Collapse
|
43
|
Jönsson S, Uusitalo T, van Bavel B, Gustafsson IB, Lindström G. Determination of 2,4,6-trichloroanisole and 2,4,6-tribromoanisole on ngL−1 to pgL−1 levels in wine by solid-phase microextraction and gas chromatography-high-resolution mass spectrometry. J Chromatogr A 2006; 1111:71-5. [PMID: 16464462 DOI: 10.1016/j.chroma.2006.01.096] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2005] [Revised: 01/20/2006] [Accepted: 01/23/2006] [Indexed: 10/25/2022]
Abstract
A gas chromatography-high-resolution mass spectrometry (GC-HRMS) method using solid-phase microextraction (SPME) for the determination of 2,4,6-trichloroanisole (TCA) and 2,4,6-tribromoanisole (TBA) in wine at low ng L(-1) levels was developed. A robust SPME method was developed by optimizing several different parameters, including type of fiber, salt addition, sample volume, extraction and desorption time. The quantification limit for TCA and TBA in wine was lowered substantially using GC-HRMS in combination with the optimized SPME method and allowed the detection of low analyte concentrations (ng L(-1)) with good accuracy. Limits of quantification for red wine of 0.3 ng L(-1) for TCA and 0.2 ng L(-1) for TBA with gas chromatography-negative chemical ionization mass spectrometry and 0.03 ng L(-1) for TCA and TBA were achieved using GC-HRMS. The method was applied to 30 wines of which 4 wines were sensorically qualified as cork defected. TCA was found in three of these wines with concentrations in the range 2-25 ng L(-1). TBA was not detected in any of the samples.
Collapse
Affiliation(s)
- S Jönsson
- Man-Technology-Environment Research Centre, Department of Natural Sciences, Orebro University, Sweden.
| | | | | | | | | |
Collapse
|
44
|
Riu M, Mestres M, Busto O, Guasch J. Determination of total chloroanisoles in different kinds of cork stoppers. Anal Chim Acta 2006. [DOI: 10.1016/j.aca.2005.10.045] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
45
|
Riu M, Mestres M, Busto O, Guasch J. Quantification of chloroanisoles in cork using headspace solid-phase microextraction and gas chromatography with electron capture detection. J Chromatogr A 2006; 1107:240-7. [PMID: 16405979 DOI: 10.1016/j.chroma.2005.12.063] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2005] [Revised: 12/12/2005] [Accepted: 12/19/2005] [Indexed: 10/25/2022]
Abstract
Chloroanisoles can migrate from the cork stopper in wine bottles to the wine and give it a musty taint so it is important to find a method by which they can be determined. The aim of this paper is to develop a method for quantifying 2,4-dichloroanisole, 2,6-dichloroanisole, 2,4,6-trichloroanisole, 2,3,4,6-tetrachloroanisole and 2,3,4,5,6-pentachloroanisole in cork using headspace solid-phase microextraction and gas chromatography with electron capture detection. After we had prepared the cork standards that were so essential to the work we optimised the parameters that most influence headspace solid-phase microextraction: fibre coating, vial volume, cork, kind and volume of solvent to help the extraction, extraction temperature and time, ionic strength and stirring. The method quantifies the total amount of chloroanisoles in cork stoppers (natural, agglomerated, agglomerated with disks and sparkling wine stoppers), at suitable concentrations so that the capacity of these compounds to give wine a musty taint can be evaluated. The quantification limits are: 2,6-dichloroanisole (8.6 ng/g), 2,4,6-trichloroanisole (0.8 ng/g), 2,4-dichloroanisole (3.5 ng/g), 2,3,4,6-tetrachloroanisole (0.6 ng/g), 2,3,4,5,6-pentachloroanisole (0.8 ng/g). The other quality parameters are: recoveries (90.3-105.8%), repeatability (4-13% (RSD expressed)) and intermediate precision (5-14% (RSD expressed)).
Collapse
Affiliation(s)
- M Riu
- Departament de Química Analítica i Química Orgànica, Unitat d'Enologia del CeRTA, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, 43007 Tarragona, Catalonia, Spain
| | | | | | | |
Collapse
|
46
|
Carrillo JD, Tena MT. Determination of volatile compounds in antioxidant rosemary extracts by multiple headspace solid-phase microextraction and gas chromatography. FLAVOUR FRAG J 2006. [DOI: 10.1002/ffj.1630] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
|
47
|
López-Vidal S, Arce L. Optimisation of a Headspace Solid-Phase Micro- Extraction Procedure for the Determination of 2,4,6-Trichloroanisole and Various Related Compounds in Cork Washing Waste Water by Use of Gas Chromatography-Mass Spectrometry. Chromatographia 2005. [DOI: 10.1365/s10337-005-0664-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
48
|
Optimization of wine headspace analysis by solid-phase microextraction capillary gas chromatography with mass spectrometric and flame ionization detection. Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.11.025] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
49
|
Martínez-Uruñuela A, Rodríguez I, Cela R, González-Sáiz JM, Pizarro C. Development of a solid-phase extraction method for the simultaneous determination of chloroanisoles and chlorophenols in red wine using gas chromatography–tandem mass spectrometry. Anal Chim Acta 2005. [DOI: 10.1016/j.aca.2005.06.016] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
50
|
Martínez-Uruñuela A, González-Sáiz JM, Pizarro C. Multiple solid-phase microextraction in a non-equilibrium situation. J Chromatogr A 2005; 1089:31-8. [PMID: 16130768 DOI: 10.1016/j.chroma.2005.06.063] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Multiple HS-solid-phase microextraction (MHS-SPME) is a modification of SPME developed for quantitative analysis that avoids possible matrix effects based on an exhaustive analyte extraction from the sample. In this paper, the theory of this process associated with a non-equilibrium situation has been presented. The application of an optimised HS-SPME-based method in the analysis of chloroanisoles and chlorophenols, previously acetylated, associated with the occurrence of cork taint in different red, white and rosé wine samples, has revealed the existence of matrix effects. This fact determines the choice of standard addition as the adequate technique for the quantification of these compounds in real samples. MHS-SPME is proposed as a good alternative technique with respect to HS-SPME because it avoids matrix effects, simplifies the quantification of these compounds in real samples and reduces analysis time, providing sensitivity below chloroanisole sensory threshold with acceptable precision.
Collapse
|