61437 20200221144247.0 doi 10.1016/j.foodchem.2016.03.039 sideral 94613 ART-2016-94613 eng (orcid)0000-0003-4507-1323 Culleré ,L. Universidad de Zaragoza 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 2016 Access copy available to the general public Unrestricted 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. info:eu-repo/grantAgreement/ES/DGA/T53 info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 4.529 2016 CHEMISTRY, APPLIED 7 / 72 = 0.097 2016 Q1 T1 NUTRITION & DIETETICS 10 / 81 = 0.123 2016 Q1 T1 FOOD SCIENCE & TECHNOLOGY 6 / 129 = 0.047 2016 Q1 T1 1.731 2016 Analytical Chemistry 2016 Q1 Medicine (miscellaneous) 2016 Q1 Food Science 2016 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion (orcid)0000-0002-3348-0843 Ontañón, I. Universidad de Zaragoza (orcid)0000-0003-1658-1770 Escudero, A. Universidad de Zaragoza (orcid)0000-0002-4353-2483 Ferreira, V. Universidad de Zaragoza 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 206 (2016), 267-273 Food chem. FOOD CHEMISTRY 0308-8146 415854 http://zaguan.unizar.es/record/61437/files/texto_completo.pdf Postprint 37303 http://zaguan.unizar.es/record/61437/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:61437 articulos driver 2020-02-21-13:25:52 ARTICLE