title: Quantitative analysis by GC-MS/MS of 18 aroma compounds related to oxidative off-flavor in wines.
abstract: A quantitation method for 18 aroma compounds reported to contribute to "oxidative" flavor in wines was developed. The method allows quantitation of the (E)-2-alkenals ((E)-2-hexenal, (E)-2-heptenal, (E)-2-octenal, and (E)-2-nonenal), various Strecker aldehydes (methional, 2-phenylacetaldehyde, 3-methylbutanal, and 2-methylpropanal), aldehydes (furfural, 5-methylfurfural, hexanal, and benzaldehyde), furans (sotolon, furaneol, and homofuraneol), as well as alcohols (methionol, eugenol, and maltol) in the same analysis. The aldehydes were determined after derivatization directly in the wine with O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride; the formed oximes along with the underivatized aroma compounds were isolated by solid-phase extraction and analyzed by means of GC-MS/MS. The method was used to investigate the effect of different closures (synthetic closures, natural corks, and screw cap) on the formation of oxidation-related compounds in 14 year old white wine. Results showed a significant increase in the concentration of some of the monitored compounds in the wine, particularly methional, 2-phenylacetaldehyde, and 3-methylbutanal.
authors.affiliation: †The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia.
authors.forename: Christine M
authors.initials: CM
authors.lastname: Mayr
authors.affiliation: †The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia.
authors.forename: Dimitra L
authors.initials: DL
authors.lastname: Capone
authors.affiliation: †The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia.
authors.forename: Kevin H
authors.initials: KH
authors.lastname: Pardon
authors.affiliation: †The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia.
authors.forename: Cory A
authors.initials: CA
authors.lastname: Black
authors.affiliation: §Agilent Technologies Australia Proprietary Limited Company Limited, 679 Springvale Road, Mulgrave, Victoria 3170, Australia.
authors.forename: Damian
authors.initials: D
authors.lastname: Pomeroy
authors.affiliation: †The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia.
authors.forename: I Leigh
authors.initials: IL
authors.lastname: Francis
mesh_terms: D000079:Acetaldehyde / Q000031:analogs & derivatives / Q000032:analysis; D000438:Alcohols / Q000032:analysis; D000447:Aldehydes / Q000032:analysis; D005663:Furans / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D009812:Odorants / Q000032:analysis*; D015203:Reproducibility of Results; D053719:Tandem Mass Spectrometry / Q000379:methods*; D014920:Wine / Q000032:analysis*
chemical_list: D000438:Alcohols; D000447:Aldehydes; D005663:Furans; C008390:methional; C032251:isovalerylaldehyde; D000079:Acetaldehyde; C013192:phenylacetaldehyde
keywords: PFBHA; aging; aldehydes; aroma; closures; oxidation; wine