Saturated Linear Aliphatic γ- and δ-Lactones in Wine: A Review

Flow-modulation comprehensive two-dimensional enantio-gas chromatography: A valid and flexible alternative to heart-cutting multidimensional enantio-gas chromatography

The present research is focused on the proposal of use of flow-modulation comprehensive two-dimensional enantio-gas chromatography (FM eGC × GC) as a valid, flexible, and possibly superior alternative to heart-cutting multidimensional enantio-GC (eMDGC). The latter, a technique of demonstrated utility, is used specifically for the targeted separation of chiral compounds, whereas FM eGC × GC can produce both targeted and high-resolution untargeted information in a single run. It is clearly possible to use eMDGC for untargeted analysis, often with a flame ionization detector (stand-by analysis), to monitor a first-dimension (1D) separation, of much lower peak capacity compared to FM eGC × GC. If eMDGC is used with mass spectrometry (MS), it is normally exploited to monitor the second-dimension (2D) separation. The analytical instrument consisted of automated solid-phase microextraction (SPME), and a low duty-cycle FM eGC × GC system (with time-of-flight MS), equipped with an enantioselective 1D column (2,3-di-O-methyl-6-t-butyl silyl β-cyclodextrin derivative) and a 2D polyethylene glycol one. Ten Marsala wines were subjected to analysis, for the determination of chiral lactones (many at the low ppb level, due to the high concentration capacity of SPME) and for general analyte profiling. In many instances, highly complex chromatograms were attained, with statistical analysis (ANOVA-simultaneous component analysis and partial least squares discriminant analysis) used for sample differentiation.

Determination of volatile compounds for the differentiation of PDO fortified wines with different ageing methods as a tool for controlling their authenticity

The aim of this work was to study the differentiating volatile profiles of the Spanish protected designation of origin (PDO) fortified wines obtained by headspace solid phase microextraction in conjunction with gas chromatography-mass spectrometry and powerful chemometric tools, to finally identify the marker volatile compounds most related to fortified wine types. Results revealed a satisfactory discrimination, for the first time, of the different types of PDO fortified wines, involving only a reduced number of volatile compounds selected by chemometrics. Thus, 28 volatile compounds were responsible for the differentiation according to ageing type (biological, oxidative, or mixed) resulting useful markers for the identification of each specific type of fortified wine. Among them, some esters were strongly related to biological ageing, aldehydes and acids to oxidative ageing, and lactones to mixed ageing. These volatile molecules involved in their differentiation could explain the unique organoleptic characteristics or attributes of these PDO fortified wines.

A Review on Wine Flavour Profiles Altered by Bottle Aging

The wine flavour profile directly determines the overall quality of wine and changes significantly during bottle aging. Understanding the mechanism of flavour evolution during wine bottle aging is important for controlling wine quality through cellar management. This literature review summarises the changes in volatile compounds and non-volatile compounds that occur during wine bottle aging, discusses chemical reaction mechanisms, and outlines the factors that may affect this evolution. This review aims to provide a deeper understanding of bottle aging management and to identify the current literature gaps for future research.

Synthesis of a novel isotopically labelled standard for quantification of γ-nonalactone in New Zealand Pinot noir via SIDA-SPE-GC-MS

γ-Nonalactone is a linear aliphatic lactone ubiquitous in wine, associated with coconut, sweet, and stone fruit aroma descriptors. Little research has been conducted looking at the importance of this compound to New Zealand (NZ) wine aroma. 2H213C2-γ-Nonalactone, a novel isotopologue of γ-nonalactone, was synthesised in this work for use in a stable isotope dilution assay (SIDA) for quantification of γ-nonalactone in NZ Pinot noir wines for the first time. Synthesis was carried out using heptaldehyde as the starting material, and 13C atoms and 2H atoms were introduced via Wittig olefination and deuterogenation steps, respectively. The suitability of this compound as an internal standard was demonstrated by spiking model wine at normal and elevated conditions during sample preparation, with subsequent analysis via mass spectrometry showing stability of 2H213C2-γ-nonalactone. A model wine calibration, with concentrations of γ-nonalactone from 0 to 100 µg L-1, was shown to have excellent linearity (R2 > 0.99), reproducibility (0.72%), and repeatability (0.38%). Twelve NZ Pinot noir wines, representative of a range of NZ Pinot noir-producing regions, prices, and vintages, were analysed by solid-phase extraction-gas chromatography-mass spectrometry (SPE-GC-MS). The concentrations of γ-nonalactone ranged from 8.3 to 22.5 µg L-1, the latter of which was close to the odour detection threshold of this compound. These findings provide a basis for further research into γ-nonalactone and its impact on NZ Pinot noir aroma and provide a robust method for the quantification of this compound in Pinot noir.