The effect of food processing on the level and fate of chiral pesticide residues in apple products has rarely been investigated. In this study, we used ultra-performance convergence chromatography coupled with triple quadrupole mass spectrometry to determine the content of the novel chiral acaricide cyflumetofen. The matrixmatched calibration lines were constructed for apple slices, juice, wine and vinegar, and the determination coefficients (r 2) exceeded 0.9954. Acceptable average recoveries were within 81.1% to 119.9%, and the relative standard deviations (RSDs) ranged from 0.8% to 11.0%. Processing effectiveness is represented by the processing factor (PF). The results indicated that the PFs of different procedures (washing, peeling, enzymolysis, fermentation, among others.) were generally less than 1. The reduction of cyflumetofen enantiomers during fermentation was in accordance with first-order kinetics, and stereoselective behavior was observed. This study provides reliable references for the risk assessment of cyflumetofen in the processing of apple products.

Triazole pesticides are widely used to control grapevine diseases. In this study, we investigated the impact of three triazole pesticides—triadimefon, tebuconazole, and paclobutrazol—on the concentrations of wine aroma compounds. All three triazole pesticides significantly affected the ester and acid aroma components. Among them, paclobutrazol exhibited the greatest negative influence on the wine aroma quality through its effect on the ester and acid aroma substances, followed by tebuconazole and triadimefon. Qualitative and quantitative analysis by solid-phase micro-extraction gas chromatography coupled with mass spectrometry revealed that the triazole pesticides also changed the flower and fruit flavor component contents of the wines. This was attributed to changes in the yeast fermentation activity caused by the pesticide residues. The study reveals that triazole pesticides negatively impact on the volatile composition of wines with a potential undesirable effect on wine quality, underlining the desirability of stricter control by the food industry over pesticide residues in winemaking.