SLAGHENAUFI, Davide; FRANC, Céline; MORA, Nathalie; MARCHAND, Stéphanie; PERELLO, Marie-Claire; DE REVEL, Gilles

doi:10.1016/j.chroma.2016.03.007

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SLAGHENAUFI, Davide
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

FRANC, Céline
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

MORA, Nathalie

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Journal of Chromatography A. 2016-03-07, vol. 1442, p. 26-32

Résumé en anglais

Vanillin-(6′-O-galloyl)-β-glucopyranoside (VGG), 3,4,5-trimethoxyphenyl-(6′-O-galloyl)-β-glucopyranoside (TMPGG), and (6R,9R)-3-oxo-α-ionol-9-O-(6′-O-galloyl)-β-glucopyranoside (macarangioside E) were identified as aroma precursors in oak wood. An LC–MS/MS method was developed and validated to quantify these three galloylglucoside compounds in brandies aged in oak barrels. The detection system consisted of a triple quadrupole mass analyser operating in multiple reaction monitoring (MRM) mode. For the first time, vanillin-β-d-xylopyranoside (VX) was synthesised for use as an internal standard. The detection limits (48 μg L−1 for VGG, 52 μg L−1 for TMPGG, and 19 μg L−1 for macarangioside E) were low enough to quantify these aroma precursors in spirits without any sample preparation.< Réduire

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brandy

galloylglucoside

oak wood

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Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels

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