Dynamic headspace coupled to perevaporation for the analysis of anisoles in wine by gas chromatography-ion-trap tandem mass spectrometry.
Off-flavours in wines are mainly due to the presence of 2,4,6-trichloroanisole and other haloanisoles. The purpose of this study was to develop a method based on the coupling of dynamic headspace and perevaporation to GC-MS-MS to attain better analyte sensitivity and selectivity. The approach has been applied to the analysis of 2,6-dichloroanisole, 2,4,6-trichloroanisole and 2,4,6-tribromoanisole in various wines. For these compounds that cause taste and odour problems, the method was linear from the quantification limit to 3 ng for all the analytes with recoveries greater than 80% and satisfactory precision. Detection limits were as low as 2-36 ng l(-1).
Gómez-Ariza
J L
JL
Departamento de Química y Ciencias de los Materiales, Facultad de Ciencias Experimentales, Universidad de Huelva, Campus de El Carmen, 21007 Huelva, Spain. ariza@uhu.es
García-Barrera
T
T
Lorenzo
F
F
D000840:Anisoles / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D012680:Sensitivity and Specificity; D014920:Wine / Q000032:analysis*
D000840:Anisoles