Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels
Language
EN
Article de revue
This item was published in
Journal of Chromatography A. 2016-03-07, vol. 1442, p. 26-32
English Abstract
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 ...Read more >
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.Read less <
English Keywords
brandy
galloylglucoside
oak wood
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