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Development of a rapid method for the quantitative analysis of four methoxypyrazines in white and red wine using multi-dimensional Gas Chromatography-Mass Spectrometry.
Food Chem. 2014 Oct 01; 160:141-7.FC

Abstract

Alkyl-methoxypyrazines (MPs) are important odour-active constituents of many grape cultivars and their wines. Recently, a new MP - 2,5-dimethyl-3-methoxypyrazine (DMMP) - has been reported as a possible constituent of wine. This study sought to develop a rapid and reliable method for quantifying DMMP, isopropyl methoxypyrazine (IPMP), secbutyl methoxypyrazine (SBMP) and isobutyl methoxypyrazine (IBMP) in wine. The proposed method is able to rapidly and accurately resolve all 4 MPs in a range of wine styles, with limits of detection between 1 and 2 ng L(-1) for IPMP, SBMP and IBMP and 5 ng L(-1) for DMMP. Analysis of a set of 11 commercial wines agrees with previously published values for IPMP, SBMP and IBMP, and shows for the first time that DMMP may be an important and somewhat common odorant in red wines. To our knowledge, this is the first analytical method developed for the quantification of DMMP in wine.

Authors+Show Affiliations

Department of Biological Sciences, Brock University, St. Catharines, Ontario L2S 3A1, Canada.Department of Biological Sciences, Brock University, St. Catharines, Ontario L2S 3A1, Canada; Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, Ontario L2S 3A1, Canada; Department of Psychology, Brock University, St. Catharines, Ontario L2S 3A1, Canada; Environmental Sustainability Research Centre, Brock University, St. Catharines, Ontario L2S 3A1, Canada. Electronic address: gpickering@brocku.ca.Department of Food Science & Technology, Agricultural University of Athens, 11855 Athens, Greece.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24799220

Citation

Botezatu, Andreea, et al. "Development of a Rapid Method for the Quantitative Analysis of Four Methoxypyrazines in White and Red Wine Using Multi-dimensional Gas Chromatography-Mass Spectrometry." Food Chemistry, vol. 160, 2014, pp. 141-7.
Botezatu A, Pickering GJ, Kotseridis Y. Development of a rapid method for the quantitative analysis of four methoxypyrazines in white and red wine using multi-dimensional Gas Chromatography-Mass Spectrometry. Food Chem. 2014;160:141-7.
Botezatu, A., Pickering, G. J., & Kotseridis, Y. (2014). Development of a rapid method for the quantitative analysis of four methoxypyrazines in white and red wine using multi-dimensional Gas Chromatography-Mass Spectrometry. Food Chemistry, 160, 141-7. https://doi.org/10.1016/j.foodchem.2014.03.044
Botezatu A, Pickering GJ, Kotseridis Y. Development of a Rapid Method for the Quantitative Analysis of Four Methoxypyrazines in White and Red Wine Using Multi-dimensional Gas Chromatography-Mass Spectrometry. Food Chem. 2014 Oct 1;160:141-7. PubMed PMID: 24799220.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Development of a rapid method for the quantitative analysis of four methoxypyrazines in white and red wine using multi-dimensional Gas Chromatography-Mass Spectrometry. AU - Botezatu,Andreea, AU - Pickering,Gary J, AU - Kotseridis,Yorgos, Y1 - 2014/03/18/ PY - 2013/07/31/received PY - 2014/03/03/revised PY - 2014/03/09/accepted PY - 2014/5/7/entrez PY - 2014/5/7/pubmed PY - 2015/11/10/medline KW - Dimethyl methoxypyrazin KW - Methoxypyrazines KW - Multi dimensional gas chromatography KW - Wine SP - 141 EP - 7 JF - Food chemistry JO - Food Chem VL - 160 N2 - Alkyl-methoxypyrazines (MPs) are important odour-active constituents of many grape cultivars and their wines. Recently, a new MP - 2,5-dimethyl-3-methoxypyrazine (DMMP) - has been reported as a possible constituent of wine. This study sought to develop a rapid and reliable method for quantifying DMMP, isopropyl methoxypyrazine (IPMP), secbutyl methoxypyrazine (SBMP) and isobutyl methoxypyrazine (IBMP) in wine. The proposed method is able to rapidly and accurately resolve all 4 MPs in a range of wine styles, with limits of detection between 1 and 2 ng L(-1) for IPMP, SBMP and IBMP and 5 ng L(-1) for DMMP. Analysis of a set of 11 commercial wines agrees with previously published values for IPMP, SBMP and IBMP, and shows for the first time that DMMP may be an important and somewhat common odorant in red wines. To our knowledge, this is the first analytical method developed for the quantification of DMMP in wine. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24799220/Development_of_a_rapid_method_for_the_quantitative_analysis_of_four_methoxypyrazines_in_white_and_red_wine_using_multi_dimensional_Gas_Chromatography_Mass_Spectrometry_ DB - PRIME DP - Unbound Medicine ER -