Determination of ppq-levels of alkylmethoxypyrazines in wine by stirbar sorptive extraction combined with multidimensional gas chromatography- mass spectrometry
Wen, Yan ; Ontañon, Ignacio (Universidad de Zaragoza) ; Ferreira, Vicente (Universidad de Zaragoza) ; Lopez, Ricardo (Universidad de Zaragoza)
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)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material.
Exportado de SIDERAL (2020-01-17-22:06:32)
Visitas y descargas
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)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material. Exportado de SIDERAL (2020-01-17-22:06:32)
Permalink:
Visitas y descargas
Este artículo se encuentra en las siguientes colecciones:
Articles
Record created 2018-02-23, last modified 2020-01-17