LISANTI, M.T.; LABOYRIE, Justine; MARCHAND-MARION, Stephanie; DE REVEL, Gilles; MOIO, L.; RIQUIER, Laurent; FRANC, Celine

doi:10.1016/j.foodchem.2021.130029

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LISANTI, M.T.

LABOYRIE, Justine
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

MARCHAND-MARION, Stephanie
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

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Food Chemistry. 2021, vol. 361

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A novel automated method was developed for the quantitative determination of nine terpenoids that could contribute to the minty notes of red wine bouquet. The method couples headspace SPME-Arrow extraction with GC-MS/MS analysis. PDMS/DVB fiber was chosen for the extraction and an ionization energy of 30 eV permitted to optimize the analyte detection. The optimal sample preparation consists of a two-fold dilution of the wine sample with addition of 4 g of sodium chloride while the most suitable extraction conditions take place at 50°C for 1 h. The method shows good linearity, intraday variations between 2 and 25%, interday variations between 7 and 23% and recoveries between 80 and 119%. The method exhibits the required low detection (between 3 and 60 ng/L) and quantification (between 6 ng/L and 200 ng/L) limits. These limits have permitted the quantification of the pool of minty terpenoids in fourteen red Bordeaux wines.< Réduire

Mots clés en anglais

Terpenoids

Limonene derivatives

Piperitone

Freshness

Aging bouquet

Method validation

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Minty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method

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