Tags

Type your tag names separated by a space and hit enter

Determination of ppq-levels of alkylmethoxypyrazines in wine by stirbar sorptive extraction combined with multidimensional gas chromatography-mass spectrometry.
Food Chem. 2018 Jul 30; 255:235-241.FC

Abstract

Alkylmethoxypyrazines are powerful odorants in many food products. A new method for analysing 3-isopropyl-2-methoxypyrazine, 3-s-butyl-2-methoxypyrazine and 3-isobutyl-2-methoxypyrazine has been developed and applied to wine. The analytes were extracted from 5 mL of wine using stirbar sorptive extraction followed by thermal desorption and multidimensional gas chromatography-mass spectrometry analysis in a single oven. The extraction conditions were optimized in order to obtain a high recovery of the 3-alkyl-2-methoxypyrazines (MP). The detection limits of the method in all cases were under 0.08 ng/L, well below the olfactory thresholds of these compounds in wine. The reproducibility of the method was adequate (below 10%), the linearity satisfactory and the recoveries in all cases close to 100%. The method has been applied to the analysis of 111 Spanish and French wine samples. The levels found suggest that MP have a low direct impact on the aroma properties of wines from the regions around the Pyrenean massif.

Authors+Show Affiliations

Laboratory for Flavor Analysis and Enology, Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad Zaragoza, E-50009 Zaragoza, Spain.Laboratory for Flavor Analysis and Enology, Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad Zaragoza, E-50009 Zaragoza, Spain.Laboratory for Flavor Analysis and Enology, Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad Zaragoza, E-50009 Zaragoza, Spain.Laboratory for Flavor Analysis and Enology, Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad Zaragoza, E-50009 Zaragoza, Spain. Electronic address: riclopez@unizar.es.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29571472

Citation

Wen, Yan, et al. "Determination of Ppq-levels of Alkylmethoxypyrazines in Wine By Stirbar Sorptive Extraction Combined With Multidimensional Gas Chromatography-mass Spectrometry." Food Chemistry, vol. 255, 2018, pp. 235-241.
Wen Y, Ontañon I, Ferreira V, et al. Determination of ppq-levels of alkylmethoxypyrazines in wine by stirbar sorptive extraction combined with multidimensional gas chromatography-mass spectrometry. Food Chem. 2018;255:235-241.
Wen, Y., Ontañon, I., Ferreira, V., & Lopez, R. (2018). Determination of ppq-levels of alkylmethoxypyrazines in wine by stirbar sorptive extraction combined with multidimensional gas chromatography-mass spectrometry. Food Chemistry, 255, 235-241. https://doi.org/10.1016/j.foodchem.2018.02.089
Wen Y, et al. Determination of Ppq-levels of Alkylmethoxypyrazines in Wine By Stirbar Sorptive Extraction Combined With Multidimensional Gas Chromatography-mass Spectrometry. Food Chem. 2018 Jul 30;255:235-241. PubMed PMID: 29571472.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of ppq-levels of alkylmethoxypyrazines in wine by stirbar sorptive extraction combined with multidimensional gas chromatography-mass spectrometry. AU - Wen,Yan, AU - Ontañon,Ignacio, AU - Ferreira,Vicente, AU - Lopez,Ricardo, Y1 - 2018/02/16/ PY - 2017/10/24/received PY - 2018/02/14/revised PY - 2018/02/15/accepted PY - 2018/3/25/entrez PY - 2018/3/25/pubmed PY - 2018/10/9/medline KW - 3-Alkyl-2-methoxypyrazines KW - Aroma KW - Multidimensional Gas chromatography KW - Stirbar sorptive extraction KW - Wine SP - 235 EP - 241 JF - Food chemistry JO - Food Chem VL - 255 N2 - Alkylmethoxypyrazines are powerful odorants in many food products. A new method for analysing 3-isopropyl-2-methoxypyrazine, 3-s-butyl-2-methoxypyrazine and 3-isobutyl-2-methoxypyrazine has been developed and applied to wine. The analytes were extracted from 5 mL of wine using stirbar sorptive extraction followed by thermal desorption and multidimensional gas chromatography-mass spectrometry analysis in a single oven. The extraction conditions were optimized in order to obtain a high recovery of the 3-alkyl-2-methoxypyrazines (MP). The detection limits of the method in all cases were under 0.08 ng/L, well below the olfactory thresholds of these compounds in wine. The reproducibility of the method was adequate (below 10%), the linearity satisfactory and the recoveries in all cases close to 100%. The method has been applied to the analysis of 111 Spanish and French wine samples. The levels found suggest that MP have a low direct impact on the aroma properties of wines from the regions around the Pyrenean massif. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29571472/Determination_of_ppq_levels_of_alkylmethoxypyrazines_in_wine_by_stirbar_sorptive_extraction_combined_with_multidimensional_gas_chromatography_mass_spectrometry_ DB - PRIME DP - Unbound Medicine ER -