Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7585576 | Food Chemistry | 2018 | 27 Pages |
Abstract
Alkylmethoxypyrazines are powerful odorants in many food products. A new method for analysing 3-isopropyl-2-methoxypyrazine, 3-s-butyl-2-methoxypyrazine and 3-isobutyl-2-methoxypyrazine has been developed and applied to wine. The analytes were extracted from 5â¯mL of wine using stirbar sorptive extraction followed by thermal desorption and multidimensional gas chromatography-mass spectrometry analysis in a single oven. The extraction conditions were optimized in order to obtain a high recovery of the 3-alkyl-2-methoxypyrazines (MP). The detection limits of the method in all cases were under 0.08â¯ng/L, well below the olfactory thresholds of these compounds in wine. The reproducibility of the method was adequate (below 10%), the linearity satisfactory and the recoveries in all cases close to 100%. The method has been applied to the analysis of 111 Spanish and French wine samples. The levels found suggest that MP have a low direct impact on the aroma properties of wines from the regions around the Pyrenean massif.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Yan Wen, Ignacio Ontañon, Vicente Ferreira, Ricardo Lopez,