| dc.contributor.author |
Botezatu, A |
en |
| dc.contributor.author |
Pickering, GJ |
en |
| dc.contributor.author |
Kotseridis, Y |
en |
| dc.date.accessioned |
2014-06-06T06:53:01Z |
|
| dc.date.available |
2014-06-06T06:53:01Z |
|
| dc.date.issued |
2014 |
en |
| dc.identifier.issn |
18737072 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.foodchem.2014.03.044 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/6307 |
|
| dc.subject |
Dimethyl methoxypyrazin |
en |
| dc.subject |
Methoxypyrazines |
en |
| dc.subject |
Multi dimensional gas chromatography |
en |
| dc.subject |
Wine |
en |
| dc.subject.other |
Gas chromatography |
en |
| dc.subject.other |
Analytical method |
en |
| dc.subject.other |
Dimethyl methoxypyrazin |
en |
| dc.subject.other |
Gaschromatography-mass spectrometry |
en |
| dc.subject.other |
Grape cultivars |
en |
| dc.subject.other |
Limits of detection |
en |
| dc.subject.other |
Methoxypyrazines |
en |
| dc.subject.other |
Multi dimensional |
en |
| dc.subject.other |
Reliable methods |
en |
| dc.subject.other |
Wine |
en |
| dc.subject.other |
pyrazine derivative |
en |
| dc.subject.other |
accuracy |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
cultivar |
en |
| dc.subject.other |
grape |
en |
| dc.subject.other |
limit of detection |
en |
| dc.subject.other |
mass fragmentography |
en |
| dc.subject.other |
nonhuman |
en |
| dc.subject.other |
quantitative analysis |
en |
| dc.subject.other |
red wine |
en |
| dc.subject.other |
standard |
en |
| dc.subject.other |
white wine |
en |
| dc.title |
Development of a rapid method for the quantitative analysis of four methoxypyrazines in white and red wine using multi-dimensional Gas Chromatography - Mass Spectrometry |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.foodchem.2014.03.044 |
en |
| heal.publicationDate |
2014 |
en |
| heal.abstract |
Alkyl-methoxypyrazines (MPs) are important odour-active constituents of many grape cultivars and their wines. Recently, a new MP - 2,5-dimethyl-3- methoxypyrazine (DMMP) - has been reported as a possible constituent of wine. This study sought to develop a rapid and reliable method for quantifying DMMP, isopropyl methoxypyrazine (IPMP), secbutyl methoxypyrazine (SBMP) and isobutyl methoxypyrazine (IBMP) in wine. The proposed method is able to rapidly and accurately resolve all 4 MPs in a range of wine styles, with limits of detection between 1 and 2 ng L-1 for IPMP, SBMP and IBMP and 5 ng L -1 for DMMP. Analysis of a set of 11 commercial wines agrees with previously published values for IPMP, SBMP and IBMP, and shows for the first time that DMMP may be an important and somewhat common odorant in red wines. To our knowledge, this is the first analytical method developed for the quantification of DMMP in wine. © 2014 Elsevier Ltd. All rights reserved. |
en |
| heal.publisher |
Elsevier Ltd |
en |
| heal.journalName |
Food Chemistry |
en |
| dc.identifier.volume |
160 |
en |
| dc.identifier.doi |
10.1016/j.foodchem.2014.03.044 |
en |
| dc.identifier.spage |
141 |
en |
| dc.identifier.epage |
147 |
en |