title: A new chemical tool for absinthe producers, quantification of α/β-thujone and the bitter components in Artemisia absinthium.
abstract: The concentrations of α/β-thujone and the bitter components of Artemisia absinthium were quantified from alcoholic wormwood extracts during four phenological stages of their harvest period. A solid-phase micro-extraction method coupled to gas chromatography-mass spectrometry was used to determine the concentration of the two isomeric forms of thujone. In parallel, the combination of ultra-high pressure liquid chromatography and high resolution mass spectrometry allowed to quantify the compounds absinthin, artemisetin and dihydro-epi-deoxyarteannuin B. This present study aimed at helping absinthe producers to determine the best harvesting period.
authors.affiliation: CHANGINS, Viticulture and Oenology, University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon, Switzerland. Electronic address: benoit.bach@changins.ch.
authors.forename: Benoit
authors.initials: B
authors.lastname: Bach
authors.affiliation: CHANGINS, Viticulture and Oenology, University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon, Switzerland.
authors.forename: Marilyn
authors.initials: M
authors.lastname: Cleroux
authors.affiliation: CHANGINS, Viticulture and Oenology, University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon, Switzerland.
authors.forename: Mayra
authors.initials: M
authors.lastname: Saillen
authors.affiliation: CHANGINS, Viticulture and Oenology, University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon, Switzerland.
authors.forename: Patrik
authors.initials: P
authors.lastname: Schönenberger
authors.affiliation: CHANGINS, Viticulture and Oenology, University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon, Switzerland.
authors.forename: Stephane
authors.initials: S
authors.lastname: Burgos
authors.affiliation: CHANGINS, Viticulture and Oenology, University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon, Switzerland.
authors.forename: Julien
authors.initials: J
authors.lastname: Ducruet
authors.affiliation: University of Neuchâtel, NPAC, avenue de Bellevaux 51, 2000 Neuchâtel, Switzerland.
authors.forename: Armelle
authors.initials: A
authors.lastname: Vallat
mesh_terms: D018646:Absinthe / Q000032:analysis*; D031171:Artemisia absinthium / Q000737:chemistry*; D000081008:Bicyclic Monoterpenes; D002851:Chromatography, High Pressure Liquid; D005511:Food Handling; D063427:Food Quality; D008401:Gas Chromatography-Mass Spectrometry; D013058:Mass Spectrometry; D039821:Monoterpenes / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis; D015203:Reproducibility of Results; D045789:Sesquiterpenes, Guaiane / Q000032:analysis; D052616:Solid Phase Extraction; D013649:Taste
chemical_list: D000081008:Bicyclic Monoterpenes; D039821:Monoterpenes; D010936:Plant Extracts; D045789:Sesquiterpenes, Guaiane; C499475:absinthin; C005790:beta-thujone
keywords: Absinthe; Absinthin; Artemisetin; Artemisia absinthium; Dihydro-epi-deoxyarteannuin B; SPME-GC–MS; Thujone; UHPLC-HR-MS