title: A comparison of sorptive extraction techniques coupled to a new quantitative, sensitive, high throughput GC-MS/MS method for methoxypyrazine analysis in wine.
abstract: Methoxypyrazines are volatile compounds found in plants, microbes, and insects that have potent vegetal and earthy aromas. With sensory detection thresholds in the low ng L(-1) range, modest concentrations of these compounds can profoundly impact the aroma quality of foods and beverages, and high levels can lead to consumer rejection. The wine industry routinely analyzes the most prevalent methoxypyrazine, 2-isobutyl-3-methoxypyrazine (IBMP), to aid in harvest decisions, since concentrations decrease during berry ripening. In addition to IBMP, three other methoxypyrazines IPMP (2-isopropyl-3-methoxypyrazine), SBMP (2-sec-butyl-3-methoxypyrazine), and EMP (2-ethyl-3-methoxypyrazine) have been identified in grapes and/or wine and can impact aroma quality. Despite their routine analysis in the wine industry (mostly IBMP), accurate methoxypyrazine quantitation is hindered by two major challenges: sensitivity and resolution. With extremely low sensory detection thresholds (~8-15 ng L(-1) in wine for IBMP), highly sensitive analytical methods to quantify methoxypyrazines at trace levels are necessary. Here we were able to achieve resolution of IBMP as well as IPMP, EMP, and SBMP from co-eluting compounds using one-dimensional chromatography coupled to positive chemical ionization tandem mass spectrometry. Three extraction techniques HS-SPME (headspace-solid phase microextraction), SBSE (stirbar sorptive extraction), and HSSE (headspace sorptive extraction) were validated and compared. A 30 min extraction time was used for HS-SPME and SBSE extraction techniques, while 120 min was necessary to achieve sufficient sensitivity for HSSE extractions. All extraction methods have limits of quantitation (LOQ) at or below 1 ng L(-1) for all four methoxypyrazines analyzed, i.e., LOQ's at or below reported sensory detection limits in wine. The method is high throughput, with resolution of all compounds possible with a relatively rapid 27 min GC oven program.
authors.affiliation: Department of Viticulture and Enology, University of California, Davis, Davis, CA 95616, USA; Food Safety and Measurement Facility, University of California, Davis, Davis, CA 95616, USA.
authors.forename: Anna K
authors.initials: AK
authors.lastname: Hjelmeland
authors.affiliation: Agilent Technologies, Inc., Wilmington, DE 19808, USA.
authors.forename: Philip L
authors.initials: PL
authors.lastname: Wylie
authors.affiliation: Department of Viticulture and Enology, University of California, Davis, Davis, CA 95616, USA; Food Safety and Measurement Facility, University of California, Davis, Davis, CA 95616, USA. Electronic address: seebeler@ucdavis.edu.
authors.forename: Susan E
authors.initials: SE
authors.lastname: Ebeler
mesh_terms: D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D009812:Odorants / Q000032:analysis*; D011719:Pyrazines / Q000032:analysis*; D053719:Tandem Mass Spectrometry / Q000379:methods*; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D011719:Pyrazines; C034376:2-isobutyl-3-methoxypyrazine
keywords: Aroma; Grape; HS-SPME; HSSE; IBMP; IPMP; Methoxypyrazines; SBSE; Wine