title: Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels.
abstract: Vanillin-(6'-O-galloyl)-β-glucopyranoside (VGG), 3,4,5-trimethoxyphenyl-(6'-O-galloyl)-β-glucopyranoside (TMPGG), and (6R,9R)-3-oxo-α-ionol-9-O-(6'-O-galloyl)-β-glucopyranoside (macarangioside E) were identified as aroma precursors in oak wood. An LC-MS/MS method was developed and validated to quantify these three galloylglucoside compounds in brandies aged in oak barrels. The detection system consisted of a triple quadrupole mass analyser operating in multiple reaction monitoring (MRM) mode. For the first time, vanillin-β-d-xylopyranoside (VX) was synthesised for use as an internal standard. The detection limits (48 μg L(-1) for VGG, 52 μg L(-1) for TMPGG, and 19 μg L(-1) for macarangioside E) were low enough to quantify these aroma precursors in spirits without any sample preparation.
authors.affiliation: Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche Œnologie, 33882 Villenave d'Ornon, France; INRA, ISVV, USC 1366 Œnologie, 33882 Villenave d'Ornon, France. Electronic address: davideslaghenaufi@gmail.com.
authors.forename: Davide
authors.initials: D
authors.lastname: Slaghenaufi
authors.affiliation: Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche Œnologie, 33882 Villenave d'Ornon, France; INRA, ISVV, USC 1366 Œnologie, 33882 Villenave d'Ornon, France.
authors.forename: Céline
authors.initials: C
authors.lastname: Franc
authors.affiliation: Univ. d'Avignon, UMR A408, Qualité et sécurité des aliments d'origine végétale, 84000 Avignon, France.
authors.forename: Nathalie
authors.initials: N
authors.lastname: Mora
authors.affiliation: Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche Œnologie, 33882 Villenave d'Ornon, France; INRA, ISVV, USC 1366 Œnologie, 33882 Villenave d'Ornon, France.
authors.forename: Stéphanie
authors.initials: S
authors.lastname: Marchand
authors.affiliation: Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche Œnologie, 33882 Villenave d'Ornon, France; INRA, ISVV, USC 1366 Œnologie, 33882 Villenave d'Ornon, France.
authors.forename: Marie-Claire
authors.initials: MC
authors.lastname: Perello
authors.affiliation: Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche Œnologie, 33882 Villenave d'Ornon, France; INRA, ISVV, USC 1366 Œnologie, 33882 Villenave d'Ornon, France.
authors.forename: Gilles
authors.initials: G
authors.lastname: de Revel
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D002853:Chromatography, Liquid; D005421:Flavoring Agents / Q000032:analysis; D005504:Food Analysis / Q000379:methods*; D006801:Humans; D057230:Limit of Detection; D053719:Tandem Mass Spectrometry; D014934:Wood / Q000737:chemistry
chemical_list: D005421:Flavoring Agents
keywords: Aroma precursor; Brandy; Galloylglucoside; LC-QqQ-MS; Multiple reaction monitoring