000065629 001__ 65629
000065629 005__ 20200117221646.0
000065629 0247_ $$2doi$$a10.1016/j.foodchem.2018.02.089
000065629 0248_ $$2sideral$$a104424
000065629 037__ $$aART-2018-104424
000065629 041__ $$aeng
000065629 100__ $$aWen, Yan
000065629 245__ $$aDetermination of ppq-levels of alkylmethoxypyrazines in wine by stirbar sorptive extraction combined with multidimensional gas chromatography- mass spectrometry
000065629 260__ $$c2018
000065629 5060_ $$aAccess copy available to the general public$$fUnrestricted
000065629 5203_ $$aAlkylmethoxypyrazines 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.
000065629 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T53$$9info:eu-repo/grantAgreement/EUR/INTERREG IV POCTEFA-VALOVITIS-EFA017-15
000065629 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000065629 590__ $$a5.399$$b2018
000065629 591__ $$aCHEMISTRY, APPLIED$$b5 / 71 = 0.07$$c2018$$dQ1$$eT1
000065629 591__ $$aNUTRITION & DIETETICS$$b10 / 86 = 0.116$$c2018$$dQ1$$eT1
000065629 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b7 / 135 = 0.052$$c2018$$dQ1$$eT1
000065629 592__ $$a1.768$$b2018
000065629 593__ $$aAnalytical Chemistry$$c2018$$dQ1
000065629 593__ $$aMedicine (miscellaneous)$$c2018$$dQ1
000065629 593__ $$aFood Science$$c2018$$dQ1
000065629 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000065629 700__ $$0(orcid)0000-0002-3348-0843$$aOntañon, Ignacio$$uUniversidad de Zaragoza
000065629 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, Vicente$$uUniversidad de Zaragoza
000065629 700__ $$0(orcid)0000-0002-0730-6606$$aLopez, Ricardo$$uUniversidad de Zaragoza
000065629 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000065629 773__ $$g255 (2018), 235-241$$pFood chem.$$tFOOD CHEMISTRY$$x0308-8146
000065629 8564_ $$s405205$$uhttps://zaguan.unizar.es/record/65629/files/texto_completo.pdf$$yVersión publicada
000065629 8564_ $$s99247$$uhttps://zaguan.unizar.es/record/65629/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000065629 909CO $$ooai:zaguan.unizar.es:65629$$particulos$$pdriver
000065629 951__ $$a2020-01-17-22:06:32
000065629 980__ $$aARTICLE