Minty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method
| dc.rights.license | open | en_US |
| dc.contributor.author | LISANTI, M.T. | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | LABOYRIE, Justine | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | MARCHAND-MARION, Stephanie | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | DE REVEL, Gilles | |
| dc.contributor.author | MOIO, L. | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | RIQUIER, Laurent | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | FRANC, Celine | |
| dc.date.accessioned | 2021-12-01T14:30:22Z | |
| dc.date.available | 2021-12-01T14:30:22Z | |
| dc.date.issued | 2021 | |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/123962 | |
| dc.description.abstractEn | 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. | |
| dc.language.iso | EN | en_US |
| dc.subject.en | Terpenoids | |
| dc.subject.en | Limonene derivatives | |
| dc.subject.en | Piperitone | |
| dc.subject.en | Freshness | |
| dc.subject.en | Aging bouquet | |
| dc.subject.en | Method validation | |
| dc.title.en | Minty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method | |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1016/j.foodchem.2021.130029 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| bordeaux.journal | Food Chemistry | en_US |
| bordeaux.volume | 361 | en_US |
| bordeaux.hal.laboratories | Unité de Recherche Oenologie - EA 4577 | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | INRAE | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| hal.identifier | hal-03461930 | |
| hal.version | 1 | |
| hal.date.transferred | 2021-12-01T14:30:25Z | |
| hal.export | true | |
| dc.rights.cc | Pas de Licence CC | en_US |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Chemistry&rft.date=2021&rft.volume=361&rft.au=LISANTI,%20M.T.&LABOYRIE,%20Justine&MARCHAND-MARION,%20Stephanie&DE%20REVEL,%20Gilles&MOIO,%20L.&rft.genre=article |
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