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  • » Development of a rapid method for the quantitative analysis of four methoxypyrazines in white and red wine using multi-dimensional Gas Chromatography – Mass Spectrometry

Development of a rapid method for the quantitative analysis of four methoxypyrazines in white and red wine using multi-dimensional Gas Chromatography – Mass Spectrometry

Andreea Botezatu, Gary J. Pickering, Yorgos Kotseridis; Food Chemistry, Volume 160, Issue null, Pages 141-147

Alkyl-methoxypyrazines (MPs) are important odour-active constituents of many grape cultivars and their wines. Recently, a new MP – 2,5-dimethyl-3-methoxypyrazine (DMMP) – has been reported as a possible constituent of wine. 

This study sought to develop a rapid and reliable method for quantifying DMMP, isopropyl methoxypyrazine (IPMP), secbutyl methoxypyrazine (SBMP) and isobutyl methoxypyrazine (IBMP) in wine. 

The proposed method is able to rapidly and accurately resolve all 4 MPs in a range of wine styles, with limits of detection between 1 and 2 ng L−1 for IPMP, SBMP and IBMP and 5 ng L−1 for DMMP. 

Analysis of a set of 11 commercial wines agrees with previously published values for IPMP, SBMP and IBMP, and shows for the first time that DMMP may be an important and somewhat common odorant in red wines. 

To our knowledge, this is the first analytical method developed for the quantification of DMMP in wine.

(We recommend that you consult the full text of this article)

Published on 14/05/2015
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