Effective analysis of rotundone at below-threshold levels in red and white wines using solid-phase microextraction gas chromatography/tandem mass spectrometry
Articolo
Data di Pubblicazione:
2011
Citazione:
Effective analysis of rotundone at below-threshold levels in red and white wines using solid-phase microextraction gas chromatography/tandem mass spectrometry / F. Mattivi, L. Caputi, S. Carlin, T. Lanza, M. Minozzi, D. Nanni, L. Valenti, U. Vrhovsek. - In: RAPID COMMUNICATIONS IN MASS SPECTROMETRY. - ISSN 0951-4198. - 25:4(2011 Feb 28), pp. 483-488. [10.1002/rcm.4881]
Abstract:
Rotundone is an oxygenated sesquiterpene belonging to the family of guaianes, giving the ‘peppery’ aroma to white
and black pepper and to red wines. Here we describe a novel, convenient protocol for the synthesis of rotundone,
starting from a commercially available compound and requiring only two reaction steps, and an improved, faster
method of GC separation (30 min) with selective quantisation of rotundone using tandem mass spectrometry in
multiple reaction monitoring (MRM) mode with d5-rotundone as internal standard. With limits of detection (LODs)
of 1.5 ng/L in white wine and 2.0 ng/L in red wine, intraday repeatability CV values of 6% and 5% at 50 ng/L and
500 ng/L and interday repeatability CV values of 13% and 6% at 50 ng/L and 500 ng/L, respectively, the improved
protocol provides the desired sensitivity and selectivity for routine analysis of rotundone in both white and red
wines. Initial application of this method highlighted the presence of unexpectedly high concentrations of rotundone,
thus explaining the origin of the distinctive peppery aroma in Schioppettino and Vespolina red wines and in Gruener
Veltliner white wines. Copyright 2011 John Wiley & Sons, Ltd.
Tipologia IRIS:
01 - Articolo su periodico
Elenco autori:
F. Mattivi, L. Caputi, S. Carlin, T. Lanza, M. Minozzi, D. Nanni, L. Valenti, U. Vrhovsek
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