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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

dc.rights.licenseopenen_US
dc.contributor.authorLISANTI, M.T.
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorLABOYRIE, Justine
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARCHAND-MARION, Stephanie
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDE REVEL, Gilles
dc.contributor.authorMOIO, L.
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorRIQUIER, Laurent
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorFRANC, Celine
dc.date.accessioned2021-12-01T14:30:22Z
dc.date.available2021-12-01T14:30:22Z
dc.date.issued2021
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/123962
dc.description.abstractEnA 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.isoENen_US
dc.subject.enTerpenoids
dc.subject.enLimonene derivatives
dc.subject.enPiperitone
dc.subject.enFreshness
dc.subject.enAging bouquet
dc.subject.enMethod validation
dc.title.enMinty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodchem.2021.130029en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalFood Chemistryen_US
bordeaux.volume361en_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - EA 4577en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.identifierhal-03461930
hal.version1
hal.date.transferred2021-12-01T14:30:25Z
hal.exporttrue
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_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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