Straightforward strategy for quantifying rotundone in wine at ng L-1 level using solid-phase extraction and gas chromatography-quadrupole mass spectrometry. Occurrence in different varieties of spicy wines

Culleré ,L. (Universidad de Zaragoza) ; Ontañón, I. (Universidad de Zaragoza) ; Escudero, A. (Universidad de Zaragoza) ; Ferreira, V. (Universidad de Zaragoza)

Resumen: This paper presents a straightforward methodology to quantify rotundone in wine at ng L-1 level. This compound, responsible for the black pepper aromatic note, may have sensorial relevance in some wines due to its low odor threshold, estimated at only 16 ng L-1 in red wines. The proposed strategy is based on solid phase extraction and analysis by GC-MS. The detection limit value was 0.6 ng L-1, which is more than one order of magnitude below its odor threshold in wine. Matrix effects have not been found and a synthetic wine calibration was proposed. The precision of the method was evaluated in reproducibility terms, obtaining a very acceptable value (RSD 4%). The optimized and validated strategy was applied to quantify this molecule in thirty wines belonging to different varieties as Graciano, Maturana tinta, Schioppettino, Shiraz, Duras and Gamay. Two of these wines exhibited levels higher than 100 ng L-1.

Idioma: Inglés

DOI: 10.1016/j.foodchem.2016.03.039

Año: 2016

Publicado en: FOOD CHEMISTRY 206 (2016), 267-273
ISSN: 0308-8146

Factor impacto JCR: 4.529 (2016)

Categ. JCR: CHEMISTRY, APPLIED rank: 7 / 72 = 0.097 (2016) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 10 / 81 = 0.123 (2016) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 6 / 129 = 0.047 (2016) - Q1 - T1

Factor impacto SCIMAGO: 1.731 - Analytical Chemistry (Q1) - Medicine (miscellaneous) (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA/T53

Tipo y forma: Artículo (PostPrint)

Área (Departamento): Área Química Analítica (Dpto. Química Analítica)