Rapid tool for assessment of C13 norisoprenoids in wines

Two novel methodologies for quantification of C₁₃ norisoprenoids in wines were developed. The first methodology, method A (reference method) was based on the headspace solid-phase microextraction combined with gas chromatography–quadrupole mass spectrometry operating in selected ion monitoring mode (HS-SPME–GC–qMS–SIM). This methodology allowed to select the GC conditions for an adequate chromatographic resolution of wine components. The second methodology, method B (rapid method) was based on the HS-SPME–GC–qMS–SIM, using GC conditions that allowed to obtain a C₁₃ norisoprenoid volatile signature. In the later, the GC capillary column of 30 m at 220 °C was used acting as a transfer line of the components sorbed by the SPME coating fibre to the mass spectrometer, which acts as a sensor for m/z fragments 142 and 192. It does not require any pre-treatment of the sample, and the C₁₃ norisoprenoid composition of the wine was evaluated based on the chromatographic profile and specific m/z fragments, without complete chromatographic separation of its components. For quantification purposes, external calibration curves were constructed with β-ionone chemical standard. Calibration curves with regression coefficient (r²) of 0.9940 and 0.9968, RSD of 1.08% and 12.51%, and detection limits of 1.10 and 1.57 μg L⁻¹ were obtained for methods A and B, respectively. These methodologies were applied to seventeen white and red table wines. Two vitispirane isomers (158–1529 μg L⁻¹) and 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) (6.42–39.45 μg L⁻¹) were quantified. The data obtained for vitispirane isomers and TDN using the two methods were highly correlated (r² of 0.9756 and 0.9630, respectively). Associated to the fast and robust character of the proposed rapid method B and considering the extraction time, it is important to focus its selectivity and potential applicability if specific m/z fragments would be established for new analytes.     

Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines

The effects of different storage conditions, light exposure, temperature and different commercially available cork stoppers on the phenolic, volatile and sensorial profile of Verdejo wines were studied. Two natural corks of different visual quality and a microgranulated cork stopper were investigated over one year at two different storage conditions. One simulating light exposure and temperature in retail outlets and the other simulating optimal cellar conditions (darkness and 12 °C). The wines stored under commercial conditions showed greater losses of total and free SO₂ and higher levels of brown-yellowish tones, related to the oxidation of flavan-3-ols. Although these wines underwent a decrease in the total content of stilbenes, a significant increase in trans-piceid was observed. In addition, these wines suffered important changes in their volatile and sensory profile. Volatile compounds with fruity and floral aromas decreased significantly, while volatile compounds related to aged-type characters, as linalool oxides, vitispirane, TDN or furan derivatives increased. Wines stored in darkness at 12 °C underwent minor changes and their sensory profiles were similar to wine before bottling. The high-quality natural corks and microgranulated corks better preserved the quality of the white wines from a sensory point of view. These results showed that temperature and light exposure conditions (diffuse white LEDs and 24 ± 2 °C) in retail outlets considerably decrease the quality of bottled white wines and, consequently, their shelf life, due to the premature development of aged-type characters.     

Optimisation of stir bar sorptive extraction and liquid desorption combined with large volume injection-gas chromatography-quadrupole mass spectrometry for the determination of volatile compounds in wines

Stir bar sorptive extraction and liquid desorption followed by large volume injection coupled to gas chromatography-quadrupole mass spectrometry (SBSE-LD/LVI-GC-qMS) had been applied for the determination of volatiles in wines. The methodology was optimised in terms of extraction time and influence of ethanol in the matrix; LD conditions, and instrumental settings. The optimisation was carried out by using 10 standards representative of the main chemical families of wine, i.e. guaiazulene, E,E-farnesol, β-ionone, geranylacetone, ethyl decanoate, β-citronellol, 2-phenylethanol, linalool, hexyl acetate and hexanol. The methodology shows good linearity over the concentration range tested, with correlation coefficients higher than 0.9821, a good reproducibility was attained (8.9-17.8%), and low detection limits were achieved for nine volatile compounds (0.05-9.09 μg L⁻¹), with the exception of 2-phenylethanol due to low recovery by SBSE. The analytical ability of the SBSE-LD/LVI-GC-qMS methodology was tested in real matrices, such as sparkling and table wines using analytical curves prepared by using the 10 standards where each one was applied to quantify the structurally related compounds. This methodology allowed, in a single run, the quantification of 67 wine volatiles at levels lower than their respective olfactory thresholds. The proposed methodology demonstrated to be easy to work-up, reliable, sensitive and with low sample requirement to monitor the volatile fraction of wine.     

Headspace solid-phase microextraction–gas chromatography–mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines

The complex aroma of wine is derived from many sources, with grape-derived components being responsible for the varietal character. The ability to monitor grape aroma compounds would allow for better understanding of how vineyard practices and winemaking processes influence the final volatile composition of the wine. Here, we describe a procedure using GC–MS combined with headspace solid-phase microextraction (HS-SPME) for profiling the free volatile compounds in Cabernet Sauvignon grapes. Different sample preparation (SPME fiber type, extraction time, extraction temperature and dilution solvent) and GC–MS conditions were evaluated to optimize the method. For the final method, grape skins were homogenized with water and 8 ml of sample were placed in a 20 ml headspace vial with addition of NaCl; a polydimethylsiloxane SPME fiber was used for extraction at 40 °C for 30 min with continuous stirring. Using this method, 27 flavor compounds were monitored and used to profile the free volatile components in Cabernet Sauvignon grapes at different maturity levels. Ten compounds from the grapes, including 2-phenylethanol and β-damascenone, were also identified in the corresponding wines. Using this procedure it is possible to follow selected volatiles through the winemaking process.     

Volatile compounds as markers of ageing in Tempranillo red wines from La Mancha D.O. stored in oak wood barrels

Solid-phase extraction cartridges (SPE)-GC/MS method was used to analyse red wines aromas. The matrix effect was studied with chemicals standard prepared in synthetic wines with water/alcohol solutions (12% ethanol, v/v) following the procedure proposed. The method offers good reproducibility since the relative standard deviations (RSD%) for the volatile compounds levels were less than 9%. This method was used to differentiate the aroma of one hundred mono-varietal young, crianza, reserva and gran reserva La Mancha D.O. wines (cv. Tempranillo) on the basis of oak barrel contact period. Samples were checked at ten time points over 36 months. Sixty important wine odorants, such as volatile phenols, vanillin derivatives, lactones, norisoprenoids, benzene compounds, esters and terpenols, can be quantitatively determined in a single run. Results showed significant quantitative differences in the volatile profiles of wines depending on the length of time in contact with wood, even in wines belonging to the same commercial category. Stepwise multiple linear regression (SMLR) was used to obtain a model that predicted the time of barrel ageing to which wines were submitted in relation with the wine volatile composition. A successful function based on eight compounds with a mean deviation of 0.37 months in the predictions, was obtained.     

Application of LC–MS and tristimulus colorimetry to assess the ageing aptitude of Syrah wine in the Condado de Huelva D.O. (Spain), a typical warm climate region

The study of the evolutions of different wine pigment families, copigmentation/polymerisation processes and colour characteristics during the first year of ageing in oak barrel has allowed the assessment of the ageing aptitude of Syrah wines from “Condado de Huelva D.O.”, a warm climate region. A total of 32 anthocyanic pigments were identified, including 14 major compounds from grape and 18 minor derivatives formed during the vinification. The anthocyanin profile changed towards more chemical complexity, being vitisin-like pyranoanthocyanins the predominant minor pigments during the first month of ageing. As wine became older, a progressive increase on the content of 4-vinylcatechin, 4-vinylphenol and 4-vinylcatechol compounds took place. Results showed that copigmentation occurred during the whole process of ageing inducing visual perceptible colour effects. Simultaneously to the copigmentation decrease, the degree of polymerisation increased during ageing, being maximum at 9 months old wines (77%). The colour of wines evolved progressively in a positive way from 3 to 9 months of ageing, becoming darker and with more vivid colour. However, from 9 to 12 months of ageing, the chemical structure of wines was negatively affected resulting in lighter, with more red-orange hues and less vivid colours. The inclusion of the chemical and colorimetric information on the PCA model allows us to reach very good discriminations among the Syrah wines with different wood contact period.     

Changes in wine volatile compounds of varietal wines during ageing in wood barrels

Twelve single-variety wines were aged in new American oak barrels. A control wine of each variety without ageing in wood was also studied. The volatile aroma composition of these wines was analysed after the following combinations of time in wood and time in bottle: 0 months in wood plus 18 months in bottle, 4 months in wood plus 14 months in bottle, 9 months in wood plus 12 months in barrel and 12 months in barrel plus 6 months in bottle.The data obtained were studied by two different multivariate methods: factor analysis by principal components and stepwise linear discriminant analysis. The results obtained showed that the capacity of wine to extract the volatile compounds from the wood depended on the variety of grape used. Furthermore, it was also found that the changes in the volatile composition of the wines induced by the wood ageing were more important during the first 4 months. In addition, the volatile compounds studied allowed to differentiate and correctly classify the wines according to the time they had been in contact with the wood.     

Trihaloisocyanuric acids as convenient reagents for regioselective halogenation of β-dicarbonyl compounds

The reaction of β-dicarbonyl compounds (β-ketoesters and β-diketones) with 0.34 mol equiv of trichloro- and tribromoisocyanuric acids produced regioselectively the corresponding α-monohalo β-dicarbonyl compound. On the other hand, utilization of 0.68 mol equiv of the trihaloisocyanuric acid produced the α,α-dihalo β-dicarbonyl compound.     

Application of multi-way analysis to UV–visible spectroscopy,gas chromatography and electronic nose data for wine ageing evaluation

In this study, a multi-way method (Tucker3) was applied to evaluate the performance of an electronic nose for following the ageing of red wines. The odour evaluation carried out with the electronic nose was combined with the quantitative analysis of volatile composition performed by GC–MS, and colour characterisation by UV–visible spectroscopy. Thanks to Tucker3, it was possible to understand connections among data obtained from these three different systems and to estimate the effect of different sources of variability on wine evaluation. In particular, the application of Tucker3 supplied a global visualisation of data structure, which was very informative to understand relationships between sensors responses and chemical composition of wines. The results obtained indicate that the analytical methods employed are useful tools to follow the wine ageing process, to differentiate wine samples according to ageing type (either in barrel or in stainless steel tanks with the addition of small oak wood pieces) and to the origin (French or American) of the oak wood. Finally, it was possible to designate the volatile compounds which play a major role in such a characterisation.     

Volatile compounds responsible for aroma of Jutrzenka liquer wine

Jutrzenka is a sweet liquer wine produced in Poland from the grape variety of the same name, developed in Poland to withstand the harsh climate of winery regions. Jutrzenka wine has a characteristic aroma with strong fruity and flowery notes, which make it unique among other liquer wines as demonstrated in sensory profile analysis. The work was aimed at characterization of volatile compounds in this wine, with the emphasis on characterization of compounds responsible for its unique aroma. Gas chromatography-olfactometry (GC-O) was applied to identify the key odorants using aroma extract dilution analysis (AEDA) approach. To facilitate free and bound terpenes and C(13)-norisoprenoids identification solid phase extraction (SPE) was used followed by GC/MS. Among identified key odorants β-damascenone was the compound having the highest FD (4096), followed by isoamyl alcohol, 4-mercapto-4-methyl-2-pentanone (FD=2048), methional, linalool, ethyl decanoate (FD=1024) and ethyl hexanoate, furaneol (FD=512). Other significant compounds were ethyl 2-methyl propanoate, ethyl 2-methylbutanoate and phenyl ethyl alcohol. Determination of odor activity values (OAV) showed the highest values for β-damascenone (566), 4-mercapto-4-methyl-2-pentanone (288) ethyl hexanoate (32) and linalool (7). Jutrzenka exhibited also a rich profile of free, and to lesser extent bound terpenes.     

Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B. as precursors of odorants in Muscadet wines.

The volatile monoterpenic and norisoprenoidic compounds released by glycosidase enzyme hydrolysis of C18 reversed-phase isolates from the juice of Vitis vinifera L. cv. Melon B. have been qualitatively and quantitatively determined using GC-MS and GC-FID. The components analyzed were broadly similar to those previously reported for other varieties but the level of bound p-menth-1-en-7,8-diol was higher in this cultivar. Then the monoterpenic and norisoprenoidic volatiles released from the same glycosidic extracts under mild acid conditions, mimicking wine aging conditions, have been analyzed using GC-Olfactometry and GC-MS. The most odorous compounds detected were p-cymene, terpinen-4-ol, cis- and trans-vitispiranes, 1,6,6-trimethyl-1,2-dihydronaphtalene (TDN), beta-damascenone and riesling acetal. To assess their potential levels in corresponding wines after ageing, most of these odorants were generated by harsh acid hydrolysis from the precursors extracts and quantitatively determined using SPME and GC-MS/MS. For the development and application of this analysis, the odorants not commercialy available were synthesized. The total amounts of norisoprenoidic odorants generated by acid hydrolysis of the glycosidic extracts were shown to be proportional to the total amounts of these precursors.     

Reversible addition-fragmentation chain transfer radical copolymerization of β-pinene and methyl acrylate

The feasibility of radical copolymerization of β-pinene and methyl acrylate (MA) was clarified for the first time. The monomer reactivity ratios were evaluated by Fineman-Ross, Kelen-Tudos and non-linear methods, respectively. The obtained values were r_β-pinene ∼ 0 and r_MA ∼ 1.3, indicating that the copolymerization led to polymers rich in methyl acrylate units and randomly alternated by single β-pinene unit. The addition of Lewis acid Et₂AlCl to the AIBN-initiated copolymerization enhanced the incorporation of β-pinene. Furthermore, the possible controlled copolymerization of β-pinene and MA was then attempted via the reversible addition-fragmentation transfer (RAFT) technique. The copolymerization (f_β-pinene = 0.1) using 1-methoxycarbonyl ethyl dithiobenzoate (MEDB) as a RAFT agent gave copolymers with lower molecular weight and narrower molecular weight distribution. However, the presence of MEDB strongly retarded the copolymerization. Thus a new RAFT agent 1-methoxycarbonyl ethyl phenyldithioacetate (MEPD), which gives a less stable macroradical intermediate than MEDB, was synthesized and introduced to the copolymerization. As anticipated, a much smaller retardation was observed. Moreover, the copolymerization displayed a somewhat controlled features within a certain overall conversion (<∼40%).     

Simultaneous sample preparation for high-performance liquid chromatographic determination of Vitamin A and β-carotene in emulsified nutritional supplements after solid-phase extraction

Determination of small amounts of the fat-soluble species Vitamin A (VA) (2.5 μg/g) and β-carotene (9 μg/g) from emulsified nutritional supplements containing 50 kinds of co-existing compounds and a fat content between 2000 and 8000 times higher was performed by solid-phase extraction (SPE) and high-performance liquid chromatography (HPLC) with fluorescence detection set at ex. 350 nm and em. 480 nm, and visible detection at 450 nm using an Inertsil ODS 80A (5 μm) analytical column. Mobile phases of methanol-ethanol (50:50) and acetonitrile-ethanol (70:30) were used for the both vitamins. A Bond Elut C₁₈ cartridge was chosen for SPE after comparison with eight other types of SPE cartridge. Retention time of VA and β-carotene was 7 and 8 min, respectively, giving a limit of detection of ca. 0.1 ng per injection at a signal-to-noise ratio 3:1. Recoveries of VA and β-carotene were over 90% by the standard addition method. Relative standard deviation of VA and β-carotene were ca. 2.9 (n=5) and 2.3% (n=5), respectively.     

Combination of β-elimination and liquid chromatography/quadrupole time-of-flight mass spectrometry for the determination of O-glycosylation sites

Determination of O-glycosylation sites in glycopeptides was developed by using two model compounds designed from mucin2 tandem repeat motif and erythropoietin. β-Elimination/addition reaction using dimethylamine on glycosylated site through a Michael-type condensation produced efficient deglycosylation with appropriate chemical modification. The use of dimethylamine was efficient to release the O-linked glycan in a reaction time period of 2-6 h at 55 °C. Peptide sequencing was then performed using the liquid chromatography/quadrupole time-of-flight mass spectrometry and MS-MS experiments. Interpretation of fragmentation pathways of the β-elimination/addition products enabled straightforward recognition of glycosylation site. Compared to the fragmentation of corresponding native peptides, mass shift of −18 Da or +27 Da was clearly observed for the two kinds of β-elimination/addition products of the glycosylated threonine. Dimethylamine was found to provide higher efficiency of β-elimination/addition than methylamine and ammonia.     

β-Cyclodextrin epichlorohydrin copolymer as a solid-phase extraction adsorbent for aromatic compounds in water samples

A novel solid-phase extraction (SPE) procedure for trace aromatic compounds in water samples has been developed using 12 aromatic compounds as model compounds and GC-MS and UV spectrophotometry for detection. The method is based on the fact that β-cyclodextrin (β-CD) epichlorohydrin (ECH) copolymer (β-CDEP) can extract non-ionized aromatic compounds quantitatively from aqueous samples. The polymer used is a colorless, transparent and insoluble solid with a maximum capacity of 0.82 μmol aromatic compounds per gram. It was synthesized by co-polymerization of β-CD and ECH and characterized by FT-IR and UV. β-CDEP does not contain double bonds, and therefore it does not have appreciable absorbance in the UV region. The optimum pH range for the extraction of aromatic compounds is 2.5-5.0. The method has high extraction efficiency with the recoveries between 90 and 101% for aromatic compounds at 0.02-1.67 ppm levels, and the analytes can be easily eluted by methanol washing after preconcentration.     

Determination of Seven Odorants in Purified Water Among Worldwide Brands by HS-SPME Coupled to GC–MS

Musty and earthy odors dramatically influence the esthetic quality and consumer acceptability of drinking water. This study was conducted to obtain a sensitive method for simultaneous analysis of seven odors, including geosmin (GSM), 2-methylisoborneol (2-MIB), 2-isopropyl-3-methoxy pyrazine (IPMP), dimethyl trisulfide (DMTS), 2,4,6-trichloroanisole (2,4,6-TCA), β-cyclocitral, and β-ionone, in water by applying headspace solid phase micro-extraction coupled to gas chromatography with mass spectrometry. Moreover, the proposed method was applied to obtain preliminary understanding of the levels of these odorants in purified water among various brands in the world, and to try to find out the potential causes when the odorants appeared in purified water. The target compounds could be separated and analyzed effectively within 23 min, and the GSM and DMTS could be detected in all brands of chosen countries, while the IPMP, β-ionone and 2,4,6-TCA cannot be observed in the above brands.     

Quantification approach for assessment of sparkling wine volatiles from different soils, ripening stages, and varieties by stir bar sorptive extraction with liquid desorption

Stir bar sorptive extraction with liquid desorption followed by large volume injection coupled to gas chromatography-quadrupole mass spectrometry (SBSE-LD/LVI-GC-qMS) was applied for the quantification of varietal and fermentative volatiles in sparkling wines. The analytical data were performed by using suitable standards of monoterpene hydrocarbons (α-pinene), monoterpenols (linalool), sesquiterpenoids (E,E-farnesol, Z-nerolidol, and guaiazulene), C₁₃ norisoprenoids (β-ionone), aliphatic and aromatic alcohols (hexanol and 2-phenylethanol), and esters (hexyl acetate and ethyl decanoate) as model compounds. The wine volatiles were quantified using the structurally related standards. The methodology showed good linearity over the concentration range tested, with correlation coefficients ranging from 0.950 to 0.997, and a reproducibility of 9-18%. The SBSE-LD/LVI-GC-qMS methodology allowed, in a single run, the quantification of 71 wine volatiles that can be quantified accurately at levels lower than their respective olfactory thresholds. This methodology was used for assessment of sparkling wine volatiles from different soils, ripening stages, and varieties. The variety and soil influenced significantly the volatile composition of sparkling wines; lower effect was observed for the ripening stage of grapes picked up one week before or after the maturity state.     

Polyphenols in red wine aged in acacia (Robinia pseudoacacia) and oak (Quercus petraea) wood barrels

Polyphenolic composition of two Syrah wines aged during 6 or 12 months in medium toasting acacia and oak 225 L barrels was studied by LC–DAD-ESI/MS. A total of 43 nonanthocyanic phenolic compounds were found in all wines, and other 15 compounds only in the wines from acacia barrels. Thus, the nonanthocyanic phenolic profile could be a useful tool to identify the wines aged in acacia barrels. Among all of them the dihydrorobinetin highlights because of its high levels, but also robinetin, 2,4-dihydroxybenzaldehyde, a tetrahydroxydihydroflavonol, fustin, butin, a trihydroxymethoxydihydroflavonol and 2,4-dihydroxybenzoic acid were detected at appreciable levels in wines during aging in acacia barrels, and could be used as phenolic markers for authenticity purposes. Although longer contact time with acacia wood mean higher concentrations of phenolic markers found in wines, the identification of these wines will also be easy after short aging times due the high levels reached by these compounds, even after only 2 months of aging.