Determination of ppq-levels of alkylmethoxypyrazines in wine by stirbar sorptive extraction combined with multidimensional gas chromatography- mass spectrometry
Resumen: 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 5 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 0.08 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.
Idioma: Inglés
DOI: 10.1016/j.foodchem.2018.02.089
Año: 2018
Publicado en: FOOD CHEMISTRY 255 (2018), 235-241
ISSN: 0308-8146

Factor impacto JCR: 5.399 (2018)
Categ. JCR: CHEMISTRY, APPLIED rank: 5 / 71 = 0.07 (2018) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 10 / 86 = 0.116 (2018) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 7 / 135 = 0.052 (2018) - Q1 - T1

Factor impacto SCIMAGO: 1.768 - Analytical Chemistry (Q1) - Medicine (miscellaneous) (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA/T53
Financiación: info:eu-repo/grantAgreement/EUR/INTERREG IV POCTEFA-VALOVITIS-EFA017-15
Tipo y forma: Article (Published version)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)

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