doi:10.1016/j.foodchem.2018.02.089engWen, YanOntañon, IgnacioFerreira, VicenteLopez, RicardoDetermination of ppq-levels of alkylmethoxypyrazines in wine by stirbar sorptive extraction combined with multidimensional gas chromatography- mass spectrometryART-2018-104424Alkylmethoxypyrazines 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.2018http://zaguan.unizar.es/record/6562910.1016/j.foodchem.2018.02.089http://zaguan.unizar.es/record/65629oai:zaguan.unizar.es:65629info:eu-repo/grantAgreement/ES/DGA/T53info:eu-repo/grantAgreement/EUR/INTERREG IV POCTEFA-VALOVITIS-EFA017-15FOOD CHEMISTRY 255 (2018), 235-241by-nc-ndhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccess