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Smoked-Derived Volatile Phenol Analysis in Wine by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry
| Content Provider | MDPI |
|---|---|
| Author | Yang, Ruiwen Alcazar-Magana, Armando Qian, Yan Ping L. Qian, Michael C. |
| Copyright Year | 2021 |
| Description | Smoke-derived taint has become a significant concern for the U.S. wine industry, particularly on the west coast, and climate change is anticipated to aggravate it. High volatile phenols such as guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, and o-, p-, m-cresols have been suggested to be related to smoke-exposed grape and wine. This paper describes an analytical approach based on ethylene glycol/polydimethylsiloxane (EG/PDMS)-stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS) to quantify or estimate the concentrations of some smoke-related volatile phenols in wines. Correlation coefficients with $R^{2}$ ≥ 0.990 were obtained. This method can quantify most smoked-related volatile phenols down to 0.5 μg/L in wine in selective ion monitoring mode. Recovery for the targeted volatile phenols ranged from 72.2% to 142.4% in the smoke-tainted wine matrix, except for 4-vinylguaiacol. The standard deviations of the volatile phenols were from 0 to 23% in smoke-tainted wine. The approach provides another tool to evaluate wine smoke exposure and potential smoke taint. |
| Starting Page | 5613 |
| e-ISSN | 14203049 |
| DOI | 10.3390/molecules26185613 |
| Journal | Molecules |
| Issue Number | 18 |
| Volume Number | 26 |
| Language | English |
| Publisher | MDPI |
| Publisher Date | 2021-09-16 |
| Access Restriction | Open |
| Subject Keyword | Molecules Analytical Chemistry Smoke-exposed Wine Volatile Phenols Sbse-gc-ms Eg-pdms |
| Content Type | Text |
| Resource Type | Article |
