Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1209104 | Journal of Chromatography A | 2007 | 7 Pages |
Abstract
The key compound in the wine off-flavor phenomenon “Untypische Alterungsnote” (UTA) is 2-aminoacetophenone (AAP). A new method for its quantitative analysis in wine is described. The analysis is based on solid phase extraction with LiChrolut EN as sorbent material followed by multidimensional gas chromatography coupled to mass spectrometry (MDGC–MS). Matrix effects due to the complex wine aroma composition could be overcome by an alkaline washing step of the extract and the use of selected ion monitoring as detection mode. Quantification is based on a stable isotope dilution assay using deuterated 2-aminoacetophenone as internal standard.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Hans-Georg Schmarr, Sebastian Ganß, Wei Sang, Theodoros Potouridis,