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

Jönsson, Sofia; Uusitalo, Tea; Bavel, Bert van; Gustafsson, Inga‐Britt; Lindström, Gunilla

doi:10.1016/j.chroma.2006.01.096

Cited by 37 publications

(11 citation statements)

References 20 publications

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“…Negative chemical ionization (NCI) mass spectrometry (MS) has increased selectivity and sensitivity for electrophilic atoms (halogens), while adding molecule‐specific information 29, 30. The sensitivity of procedures using NCI is often 3‐ to 100‐fold greater than electron capture detection (ECD) methods,31 and 2–100 times more sensitive than electron ionization (EI)‐MS 32–35…”

mentioning

confidence: 99%

Trace level determination of trichloroethylene in biological samples by headspace solid‐phase microextraction gas chromatography/negative chemical ionization mass spectrometry

Liu

Muralidhara

Bruckner

et al. 2008

Rapid Comm Mass Spectrometry

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A gas chromatography/negative chemical ionization mass spectrometry (GC/NCIMS) method using headspace solid-phase microextraction (HS-SPME) was developed for the determination of trichloroethylene (TCE) in blood, liver, kidney, lung and brain. The method was optimized with respect to several parameters including extraction time, extraction temperature, desorption time and salt addition. The method showed good linearity over the range of 0.025-25 ng/mL in blood and 0.075-75 ng/g in tissues with correlation coefficient (R2) values higher than 0.99. The precision and accuracy for intra-day and inter-day measurements were less than 10%. The relative recoveries of all matrices were greater than 52%. Samples showed no significant loss during 8 h in the autosampler and following three freeze/thaw cycles. Validation results demonstrated that selected-ion monitoring of the 35Cl and 37Cl isotopes using NCI resulted in reliable and sensitive quantitation. This validated method was successfully applied to study the toxicokinetics of TCE following oral administration of extremely low doses of this potential human carcinogen to small test animals (rats).

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confidence: 99%

Trace level determination of trichloroethylene in biological samples by headspace solid‐phase microextraction gas chromatography/negative chemical ionization mass spectrometry

Liu

Muralidhara

Bruckner

et al. 2008

Rapid Comm Mass Spectrometry

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“…Therefore, analytical methods have included powerful extraction and enrichment steps, e.g. solid phase microextraction (SPME) [9,10] and SBSE [8,11], before TD-GC-MS analysis in selected ion monitoring (SIM) mode. In order to describe the feasibility and benefits of the proposed system, the analysis of ultra-trace amounts of off-flavor compounds (e.g.…”

Section: Analysis Of Ultra-trace Amounts Of Off-flavor Compounds In Winementioning

confidence: 99%

Selectable one-dimensional or two-dimensional gas chromatography–olfactometry/mass spectrometry with preparative fraction collection for analysis of ultra-trace amounts of odor compounds

Ochiai¹,

Sasamoto²

2011

Journal of Chromatography A

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“…2-AAP in wine was also determined by using stable isotope dilution assay and multidimensional GC-MS. Analyte was preconcentrated by SPE and was analysed by two-dimensional GC. The separation and quantitative determination of 2,4,6-TCA was mainly achieved by GC-ECD and GC-MS technologies (Alzaga et al, 2003;Jonsson et al, 2006;Riu et al, 2002, Juanola et al, 2002. 2.32.…”

Section: Winesmentioning

confidence: 99%

Chromatography of Aroma Compounds and Fragrances

Cserháti¹

2010

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The use of general descriptive names, registered names, trademarks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. Cover design: WMXDesign GmbHPrinted on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com) PrefaceThe quantity and composition of aroma and flavour compounds in foods and food products exert a marked influence on the consumer acceptance and, consequently, on the commercial value of the products. It has been established many times that one of the main properties employed for the evaluation of the product quality is the flavour, that is, an adequate flavour composition considerably enhances the marketability. Traditional analytical methods are generally unsuitable for the accurate determination of the quantity of this class of compounds. Moreover, they do not contain any useful information on the concentration of the individual substances and they are not suitable for their identification. As the stability of the aroma compounds and fragrances against hydrolysis, oxidation and other environmental and technological conditions shows marked differences, the exact determination of the flavour composition of a food or food product may help for the prediction of the shelflife of products and the assessment of the influence of technological steps on the aroma compounds resulting in more consumer-friendly processing methods. Furthermore, the qualitative determination and identification of these substances may contribute to the establishment of the provenance of the product facilitating the authenticity test. Because of the considerable commercial importance of flavour composition, much effort has been devoted to the development of methods suitable for the separation and quantitative determination of flavour compounds and fragrances in foods and in other industrial products. The high separation capacity of gas chromatography (GC) technologies and the volatility of the majority of aroma compounds make it a method of preference for the analysis of flavour and aroma compounds and fragrances. Other separation technologies such as thinlayer chromatography (TLC), high-performance liquid chromatography (HPLC) and electrically drived techniques have also found application in the separation and quantitative determination of aroma compounds. As the development of chromatographic separation techniques is very rapid, the number of new chromatographic methods employed for the analysis of flavour compounds is also rapidly increasing. The objectives of the book are the compilation of the newest results in this field of research, the critical evaluation of the results and the prediction of the future trends in the study of these compound classes. The book aims to be self-sufficient in terms of the need of the professional intending to work in this interesting field.

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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

Cited by 37 publications

References 20 publications

Trace level determination of trichloroethylene in biological samples by headspace solid‐phase microextraction gas chromatography/negative chemical ionization mass spectrometry

Trace level determination of trichloroethylene in biological samples by headspace solid‐phase microextraction gas chromatography/negative chemical ionization mass spectrometry

Selectable one-dimensional or two-dimensional gas chromatography–olfactometry/mass spectrometry with preparative fraction collection for analysis of ultra-trace amounts of odor compounds

Chromatography of Aroma Compounds and Fragrances

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