Headspace solid-phase microextraction analysis of 3-alkyl-2-methoxypyrazines in wines

Sala, C.; Mestres, Montserrat; Martí, M. Pilar; Busto, Olga; Guasch, J.

doi:10.1016/s0021-9673(02)00123-1

Cited by 91 publications

(91 citation statements)

References 30 publications

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“…In recent years, this methodology has been widely adopted in many fields including pharmaceutical, clinical, forensic, food, environmental, physicochemical and flavour, fragence and pheromone applications. This technique has been successfully applied in wine samples [4][5][6] to characterise a wide range of aroma compounds, including monoterpenes and C 13 norisoprenoids [7], esters [8], volatile and low volatile sulphides and disulphides [9][10][11], oak lactones in barrel aged wines [12], organochlorine insecticides in Portuguese red and white wines [13] and 3-alkyl-2-methoxypyrazines in Cabernet-Sauvignon and Merlot wines [14]. SPME has also been applied for the analysis of Portuguese muscatel wines [15], for the classification of Nebbiolo based wines from Piedmont [16] and for varietal characterisation of Madeira wines [7].…”

Section: Introductionmentioning

confidence: 99%

Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings

Câmara

Marques

Perestrelo

et al. 2007

Journal of Chromatography A

103

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A dynamic headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to ion trap mass spectrometry (GC-IT MS) method was developed and applied for the qualitative determination of the volatile compounds present in commercial whisky samples which alcoholic content was previously adjusted to 13% (v/v). Headspace SPME experimental conditions, such as fibre coating, extraction temperature and extraction time, were optimized in order to improve the extraction process. Five different SPME fibres were used in this study, namely, poly(dimethylsiloxane) (PDMS), poly(acrylate) (PA), Carboxen-poly(dimethylsiloxane) (CAR/PDMS), Carbowax-divinylbenzene (CW/DVB) and Carboxen-poly(dimethylsiloxane)-divinylbenzene (CAR/PDMS/DVB). The best results were obtained using a 75 m CAR/PDMS fibre during headspace extraction at 40 • C with stirring at 750 rpm for 60 min, after saturating the samples with salt. The optimised methodology was then applied to investigate the volatile composition profile of three Scotch whisky samples-Black Label, Ballantines and Highland Clan. Approximately seventy volatile compounds were identified in the these samples, pertaining at several chemical groups, mainly fatty acids ethyl esters, higher alcohols, fatty acids, carbonyl compounds, monoterpenols, C 13 norisoprenoids and some volatile phenols. The ethyl esters form an essential group of aroma components in whisky, to which they confer a pleasant aroma, with "fruity" odours. Qualitatively, the isoamyl acetate, with "banana" aroma, was the most interesting. Quantitatively, significant components are ethyl esters of caprilic, capric and lauric acids. The highest concentration of fatty acids, were observed for caprilic and capric acids. From the higher alcohols the fusel oils (3-methylbutan-1-ol and 2.phenyletanol) are the most important ones.

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Section: Introductionmentioning

confidence: 99%

Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings

Câmara

Marques

Perestrelo

et al. 2007

Journal of Chromatography A

103

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“…Moreover it is fast, inexpensive, requires low sample volumes and can be easily automated [23][24][25][26]. This technique has been successfully been used in wine samples [27][28][29] to characterise a wide range of aroma compounds, including monoterpenes and C 13 norisoprenoids [30], esters [31], volatile and low volatile sulphides and disulphides [32][33][34], oak lactones in barrel aged wines [35], organochlorine insecticides in Portuguese red and white wines [36] and 3-alkyl-2-methoxypyrazines in CabernetSauvignon and Merlot wines [37]. SPME has also been applied for the analysis of Portuguese muscatel wines [38], for the classification of Nebbiolo-based wines from Piedmont [39] and for varietal characterisation of Madeira wines [30].…”

Section: Introductionmentioning

confidence: 99%

Development of headspace solid-phase microextraction-gas chromatography–mass spectrometry methodology for analysis of terpenoids in Madeira wines

Câmara

Alves

Marques

2006

Analytica Chimica Acta

122

103

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A dynamic headspace solid-phase microextraction methodology was developed for analysis of varietal aroma compounds in must and Madeira wine samples, a spirit wine with an ethanol content of 18% (v/v). The factors with influence in the headspace solid-phase microextraction efficiency such as: fibre coating, extraction time and temperature, pH, ionic strength, ethanol content, desorption time and temperature, were optimised and the method validated. The best results were obtained for a 85 m polyacrylate fibre, with a 60 min headspace for must and 120 min for wine samples, in a 2.4 ml sample at 40 • C with 30% of NaCl. The extract is injected in the splitless mode in a GC-MS Varian system, Saturn III, and separated on a Stabilwax capillary column. The linear dynamic range of the method covers the normal range of occurrence of analytes in wine with typical r 2 between 0.985 (␤-ionone) and 0.998 (linalool) for musts and between 0.980 (␣-terpineol) and 0.999 (linalool) for must and wine samples, respectively. For must samples the reproducibility ranges from 2.5% (citronellol) to 14.4% (nerolidol) (as R.S.D.), and from 4.8% (citronellol) to 14.2% (nerolidol) for wine samples. The analysis of spiked samples has shown that matrix effects do not significantly affect method performance. Limits of detection obtained are in low g l −1 range for all compounds analysed in this study.

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“…This typical vegetative and herbaceous green bell-pepper or nettle flavour is based on the presence of methoxypyrazines (MPs), which are typical also for the flavours of other Cabernet wines, e.g. the cvs Cabernet Sauvignon, Cabernet franc, but to the aroma of Sauvignon blanc wine they contribute significantly (Sala et al 2002).…”

mentioning

confidence: 99%

Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma

Rajchl¹,

Čížková²,

Voldřich³

et al. 2009

Czech J. Food Sci.

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Methoxypyrazines are the principal aroma components responsible for the vegetative and herbaceous green bell-pepper flavour of Sauvignon blanc wines produced in Moravia. The aroma profiles of 8 samples of Moravian Sauvignon wines were analysed; the levels of 3-isobutyl-2-methoxypyrazine varied in the range of 4.7-17.0 ng/l. The commercial Sauvignon aroma preparation Aroma Fantasia S, available in the region, was analysed; the product contained the 3-isobutyl-2-methoxypyrazine, and in negligible concentrations also anethol and ethylbenzoate. The Moravian Sauvignon blanc wine samples spiked with different amounts of aroma preparation were evaluated by hedonic sensory analysis, to estimate the meaningfulness of such illegal improvement. The most preferred concentration ranged from 5 ng/l to 10 ng/l, which are the natural levels of MP in Moravian Sauvignon blanc wines, therefore the addition of aroma at this level, which can be detectable with difficulties, has no reason. The less sophisticated adulteration of wine, such as the production of artificial Sauvignon blanc wine by the addition of MP into less distinctive wines, is easily detectable according to the aroma profile.

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Headspace solid-phase microextraction analysis of 3-alkyl-2-methoxypyrazines in wines

Cited by 91 publications

References 30 publications

Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings

Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings

Development of headspace solid-phase microextraction-gas chromatography–mass spectrometry methodology for analysis of terpenoids in Madeira wines

Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma

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