Determination of 13 Volatile Aldehyde Compounds in Wine by GC-QQQ-MS: p -Benzoquinone to Dissociate Hydrogen Sulfite Add
- PDF / 450,023 Bytes
- 13 Pages / 595.276 x 790.866 pts Page_size
- 42 Downloads / 130 Views
Determination of 13 Volatile Aldehyde Compounds in Wine by GC-QQQ-MS: p-Benzoquinone to Dissociate Hydrogen Sulfite Addition Products Xinyi Zhang 1,2 & Nikolaos Kontoudakis 1,2 & John Blackman 1,2 & Katja Šuklje 1,2 & Guillaume Antalick 1,2 & Andrew C. Clark 1,2 Received: 9 October 2018 / Accepted: 4 February 2019 # Springer Science+Business Media, LLC, part of Springer Nature 2019
Abstract This study validates a new methodology which allows the direct quantification of 13 volatile aldehyde compounds related to oxidative off-flavours in wine. The compounds investigated were four (E)-2-alkenals ((E)-2-heptenal, (E)-2-hexenal, (E)-2octenal and (E)-2-nonenal), four Strecker aldehydes (2-methylpropanal, 3-methylbutanal, methional and 2-phenylacetaldehyde) and five general aldehydes (hexanal, furfural, 5-methylfurfural, benzaldehyde and nonanal). This methodology involved the addition of p-benzoquinone to release the aldehydes bound to hydrogen sulfite, collection via solid phase extraction, derivatisation by o-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride and quantification by gas chromatography triple-quadrupole mass spectrometer in multiple reaction monitoring mode. Overall, the limit of detection, limit of quantification, accuracy (recovery, 98–103%) and precision (repeatability and reproducibility, RSD ≤ 15%) are sufficient to enable routine measurement of the 13 aldehyde compounds in wine. Sixteen commercial white and red wines of varied varieties and vintages were analysed with this methodology. White wines trended to have higher concentrations of the aldehyde compounds in comparison with the red wines. Keywords Wine . Oxidation . Volatile aldehyde compounds . Sulfur dioxide . p-Benzoquinone
Introduction
* Xinyi Zhang [email protected] Nikolaos Kontoudakis [email protected] John Blackman [email protected] Katja Šuklje [email protected] Guillaume Antalick [email protected] Andrew C. Clark [email protected] 1
National Wine and Grape Industry Centre, Wagga Wagga, NSW 2678, Australia
2
School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia
Oxygen plays an important role in winemaking and wine ageing by promoting numerous reactions and leading to alterations in wine composition (Singleton 1987; Laurie and Clark 2010), including aroma evolution (Ugliano 2013), colour stabilisation (Wirth et al. 2010; Gambuti et al. 2013) and astringency reduction (del Carmen Llaudy et al. 2006; Chira et al. 2011). Uncontrolled oxygen exposure can lead to the deterioration of both wine colour and aroma (Escudero et al. 2002; Silva Ferreira et al. 2003; Bueno et al. 2016), the latter of which is characterised by the loss of fresh fruit attributes (Hofmann et al. 1996; Pons et al. 2013) and the development of oxidative offflavours (Bueno et al. 2016), often described as hay, old wood (Silva Ferreira et al. 2003), papery, fusel (Culleré et al. 2007), farm-feed and cooked vegetables (Silva Ferreira et al. 2002). Carbonyl compounds, especially
Data Loading...
