title: Straightforward strategy for quantifying rotundone in wine at ngL(-1) level using solid-phase extraction and gas chromatography-quadrupole mass spectrometry. Occurrence in different varieties of spicy wines.
abstract: This paper presents a straightforward methodology to quantify rotundone in wine at ngL(-1) level. This compound, responsible for the black pepper aromatic note, may have sensorial relevance in some wines due to its low odor threshold, estimated at only 16ngL(-1) in red wines. The proposed strategy is based on solid phase extraction and analysis by GC-MS. The detection limit value was 0.6ngL(-1), which is more than one order of magnitude below its odor threshold in wine. Matrix effects have not been found and a synthetic wine calibration was proposed. The precision of the method was evaluated in reproducibility terms, obtaining a very acceptable value (RSD 4%). The optimized and validated strategy was applied to quantify this molecule in thirty wines belonging to different varieties as Graciano, Maturana tinta, Schioppettino, Shiraz, Duras and Gamay. Two of these wines exhibited levels higher than 100ngL(-1).
authors.affiliation: Laboratory for Aroma Analysis and Enology, Instituto Agroalimentario de Aragón (IA2), Associate unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain. Electronic address: lcullere@unizar.es.
authors.forename: Laura
authors.initials: L
authors.lastname: Culleré
authors.affiliation: Laboratory for Aroma Analysis and Enology, Instituto Agroalimentario de Aragón (IA2), Associate unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain.
authors.forename: Ignacio
authors.initials: I
authors.lastname: Ontañón
authors.affiliation: Laboratory for Aroma Analysis and Enology, Instituto Agroalimentario de Aragón (IA2), Associate unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain.
authors.forename: Ana
authors.initials: A
authors.lastname: Escudero
authors.affiliation: Laboratory for Aroma Analysis and Enology, Instituto Agroalimentario de Aragón (IA2), Associate unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain.
authors.forename: Vicente
authors.initials: V
authors.lastname: Ferreira
mesh_terms: D000328:Adult; D002138:Calibration; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D057230:Limit of Detection; D009812:Odorants; D029222:Piper nigrum; D015203:Reproducibility of Results; D012717:Sesquiterpenes / Q000032:analysis*; D012903:Smell; D052616:Solid Phase Extraction; D013649:Taste; D014920:Wine / Q000032:analysis; D055815:Young Adult
chemical_list: D012717:Sesquiterpenes; C530290:rotundone
keywords: Aroma; Black pepper; Gamay; Graciano; Maturana tinta; Rotundone; Schioppettino; Wine