Using corona discharge-ion mobility spectrometry for detection of 2,4,6-Trichloroanisole

Lichvanová, Zuzana; Ilbeigi, Vahideh; Sabo, Martin; Tabrizchi, Mahmoud; Matejčík, Štefan

doi:10.1016/j.talanta.2014.04.021

Cited by 11 publications

(8 citation statements)

References 15 publications

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“…2, it was apparent that the cork closures (natural and technical) were both in the negative quadrant of PC2, which reveals that closures with lower OTRs resulted in wines with more acacia, linden and mushroom attributes. Regarding the mushroom characteristic, it is one of the unpleasant odours of tainted wine and sometimes is described as being similar to a wet cardboard, earthy smell (Ribéreau-Gayon et al, 2000;Pons et al, 2011;Lichvanová et al, 2014). The Nomacorc premium closure was scored as most intense in fruit attributes (strawberry, walnut, peach and melon) and, although this is not clear from the plot, the premium was also rated as being high in the prune attribute.…”

Section: Descriptive Sensory Analysismentioning

confidence: 99%

Effect of Wine Closures on the Aroma Properties of Chardonnay Wines after Four Years of Storage

Liu¹,

Song²,

Dang³

et al. 2015

SAJEV

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The effects of wine closures on the sensory properties and aroma profiles of fresh Chardonnay wines were evaluated after four years of bottle storage. Natural cork closure, technical cork closure, Nomacorc light, Nomacorc classic and Nomacorc premium were investigated. Among these wines sealing with different closures, the physicochemical parameters of the wine samples showed no significant differences, except that of the free and total sulphur dioxide. Nomacorc light with the highest OTR (oxygen transition rate) had the least residual free sulphur dioxide. Most of volatiles were generally stable, and seven compounds (acetoin, 1-butanol, 2-phenylethanol, 1-pentanol, (Z)-3-hexen-1-ol, 2-nonanol and ethyl decanoate) were significantly affected by the wine closures. The sensory analysis revealed that cork closures preserved more fruity/flowery characters of the fresh wines after four years' storage, as well as cork-tainted off-flavour. Two synthetic closures (Nomacorc light, Nomacorc classic) imparted some grilled attributes to the wines. Nomacorc premium highly reserved the fruity/flowery flavour without cork contamination or oxidised toasted characters.

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Section: Descriptive Sensory Analysismentioning

confidence: 99%

Effect of Wine Closures on the Aroma Properties of Chardonnay Wines after Four Years of Storage

Liu¹,

Song²,

Dang³

et al. 2015

SAJEV

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“…The presence of TCA in wine and cork stoppers leads to sensory defects, mostly characterized by an unpleasant musty, mouldy or earthy odour which is known as ''cork taint''. [1][2][3] Its formation can result from the microbiological methylation of chlorophenols through the process of O-methylation of 2,4,6-trichlorophenol (2,4,6-TCP) by filamentous fungi [3][4][5][6][7] or from reaction pathways associated with other fungi such as Penicillium species. 1 The molecule has a low organoleptic threshold value (B4 ng L À1 ) and it is estimated that 70% of tainted cork is contaminated by TCA.…”

Section: Introductionmentioning

confidence: 99%

“…TCA was also studied using ion mobility spectrometry and different chemical ionization schemes were presented for various produced ions. 3,13 A novel method was recently reported for the online detection of TCA based on chemical ionization mass spectrometry (CI-MS) without the need to use chromatography. 23 Peres et al 24 suggested an analysis through cyclic voltammetry (CV) which yields good results when compared with standard gas chromatography mass spectrometry (GS-MS) methods, and provides a fast, user-friendly and low-cost alternative for quality control.…”

Section: Introductionmentioning

confidence: 99%

Electron ionization induced fragmentation pathways of trichloroanisole

Mendes,

Bou-Debes,

Eden

et al. 2023

Phys. Chem. Chem. Phys.

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“…Some studies introduced chromatography-free techniques to tackle the problem. The potential of spectrometric techniques based on ion mobility in this field has been first proposed and then subsequently further studied …”

mentioning

confidence: 99%

“…The potential of spectrometric techniques based on ion mobility in this field has been first proposed 35 and then subsequently further studied. 36 A large role in nondestructive industrial TCA screenings is played by sensory analysis. Different approaches exist.…”

mentioning

confidence: 99%

Thermal Desorption–Vocus Enables Online Nondestructive Quantification of 2,4,6-Trichloroanisole in Cork Stoppers below the Perception Threshold

et al. 2020

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2,4,6-Trichloroanisole (TCA) contamination of wine determines huge economic losses for the wine industry estimated to amount to several billion dollars yearly. Over 50 years of studies have determined that this problem is often caused by TCA contamination of the cork stopper, which releases TCA into the wine. The human threshold for TCA is extremely low. A wine contaminated by 1–2 ng/L TCA can be perceived as tainted. Contaminations with <0.5 ng/L TCA are commonly considered negligible and are not perceivable. The possibility of prescreening cork stoppers for TCA contamination would be an enormous advantage. Therefore, the demand for a fast, nondestructive method capable of quantifying the TCA contamination in cork stoppers is impelling. Vastly used analytical methods have so far struggled to provide a fast and reliable solution, whereas sensory analysis by trained panelists is expensive and time-consuming. Here we propose a novel approach based on chemical ionization–time-of-flight (CI-TOF) mass spectrometry employing the “Vocus” ion source and ion–molecule reactor. The technique proved capable of nondestructively quantifying TCA contamination in a single cork stopper in 3 s, with a limit of quantification below the perception threshold. A real test on the industrial scale, quantifying TCA contamination in more than 10000 cork stoppers in a few hours is presented, representing the largest data set of TCA analysis on cork stoppers within the literature and proving the possibility to apply the technique in an industrial environment. The correlation with standard methods for releasable TCA quantification is also discussed.

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Using corona discharge-ion mobility spectrometry for detection of 2,4,6-Trichloroanisole

Cited by 11 publications

References 15 publications

Effect of Wine Closures on the Aroma Properties of Chardonnay Wines after Four Years of Storage

Effect of Wine Closures on the Aroma Properties of Chardonnay Wines after Four Years of Storage

Electron ionization induced fragmentation pathways of trichloroanisole

Thermal Desorption–Vocus Enables Online Nondestructive Quantification of 2,4,6-Trichloroanisole in Cork Stoppers below the Perception Threshold

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