Determination of 13 Volatile Aldehyde Compounds in Wine by GC-QQQ-MS

p-Benzoquinone to Dissociate Hydrogen Sulfite Addition Products

Research output: Contribution to journalArticle

Abstract

This study validates a new methodology which allows the direct quantification of 13 volatile aldehyde compounds related to oxidative off-flavours in wine. The compounds investigated were four (E)-2-alkenals ((E)-2-heptenal, (E)-2-hexenal, (E)-2-octenal and (E)-2-nonenal), four Strecker aldehydes (2-methylpropanal, 3-methylbutanal, methional and 2-phenylacetaldehyde) and five general aldehydes (hexanal, furfural, 5-methylfurfural, benzaldehyde and nonanal). This methodology involved the addition of p-benzoquinone to release the aldehydes bound to hydrogen sulfite, collection via solid phase extraction, derivatisation by o-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride and quantification by gas chromatography triple-quadrupole mass spectrometer in multiple reaction monitoring mode. Overall, the limit of detection, limit of quantification, accuracy (recovery, 98–103%) and precision (repeatability and reproducibility, RSD ≤ 15%) are sufficient to enable routine measurement of the 13 aldehyde compounds in wine. Sixteen commercial white and red wines of varied varieties and vintages were analysed with this methodology. White wines trended to have higher concentrations of the aldehyde compounds in comparison with the red wines.

Original languageEnglish
JournalFood Analytical Methods
DOIs
Publication statusPublished - 01 Jan 2019

Fingerprint

benzoquinones
Wine
sulfites
wine
Aldehydes
aldehydes
hydrogen
wines
Hydrogen
quantification
white wines
red wines
methodology
detection limit
Furaldehyde
phenylacetaldehyde
Furfural
Hydroxylamine
furfural
benzaldehyde

Cite this

@article{9f9538f065064523b4564d9d1dda45b1,
title = "Determination of 13 Volatile Aldehyde Compounds in Wine by GC-QQQ-MS: p-Benzoquinone to Dissociate Hydrogen Sulfite Addition Products",
abstract = "This study validates a new methodology which allows the direct quantification of 13 volatile aldehyde compounds related to oxidative off-flavours in wine. The compounds investigated were four (E)-2-alkenals ((E)-2-heptenal, (E)-2-hexenal, (E)-2-octenal and (E)-2-nonenal), four Strecker aldehydes (2-methylpropanal, 3-methylbutanal, methional and 2-phenylacetaldehyde) and five general aldehydes (hexanal, furfural, 5-methylfurfural, benzaldehyde and nonanal). This methodology involved the addition of p-benzoquinone to release the aldehydes bound to hydrogen sulfite, collection via solid phase extraction, derivatisation by o-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride and quantification by gas chromatography triple-quadrupole mass spectrometer in multiple reaction monitoring mode. Overall, the limit of detection, limit of quantification, accuracy (recovery, 98–103{\%}) and precision (repeatability and reproducibility, RSD ≤ 15{\%}) are sufficient to enable routine measurement of the 13 aldehyde compounds in wine. Sixteen commercial white and red wines of varied varieties and vintages were analysed with this methodology. White wines trended to have higher concentrations of the aldehyde compounds in comparison with the red wines.",
keywords = "Oxidation, p-Benzoquinone, Sulfur dioxide, Volatile aldehyde compounds, Wine",
author = "Xinyi Zhang and Nikolaos Kontoudakis and John Blackman and Katja Šuklje and Guillaume Antalick and Clark, {Andrew C.}",
year = "2019",
month = "1",
day = "1",
doi = "10.1007/s12161-019-01463-1",
language = "English",
journal = "Food Analytical Methods",
issn = "1936-9751",
publisher = "Springer",

}

TY - JOUR

T1 - Determination of 13 Volatile Aldehyde Compounds in Wine by GC-QQQ-MS

T2 - p-Benzoquinone to Dissociate Hydrogen Sulfite Addition Products

AU - Zhang, Xinyi

AU - Kontoudakis, Nikolaos

AU - Blackman, John

AU - Šuklje, Katja

AU - Antalick, Guillaume

AU - Clark, Andrew C.

PY - 2019/1/1

Y1 - 2019/1/1

N2 - This study validates a new methodology which allows the direct quantification of 13 volatile aldehyde compounds related to oxidative off-flavours in wine. The compounds investigated were four (E)-2-alkenals ((E)-2-heptenal, (E)-2-hexenal, (E)-2-octenal and (E)-2-nonenal), four Strecker aldehydes (2-methylpropanal, 3-methylbutanal, methional and 2-phenylacetaldehyde) and five general aldehydes (hexanal, furfural, 5-methylfurfural, benzaldehyde and nonanal). This methodology involved the addition of p-benzoquinone to release the aldehydes bound to hydrogen sulfite, collection via solid phase extraction, derivatisation by o-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride and quantification by gas chromatography triple-quadrupole mass spectrometer in multiple reaction monitoring mode. Overall, the limit of detection, limit of quantification, accuracy (recovery, 98–103%) and precision (repeatability and reproducibility, RSD ≤ 15%) are sufficient to enable routine measurement of the 13 aldehyde compounds in wine. Sixteen commercial white and red wines of varied varieties and vintages were analysed with this methodology. White wines trended to have higher concentrations of the aldehyde compounds in comparison with the red wines.

AB - This study validates a new methodology which allows the direct quantification of 13 volatile aldehyde compounds related to oxidative off-flavours in wine. The compounds investigated were four (E)-2-alkenals ((E)-2-heptenal, (E)-2-hexenal, (E)-2-octenal and (E)-2-nonenal), four Strecker aldehydes (2-methylpropanal, 3-methylbutanal, methional and 2-phenylacetaldehyde) and five general aldehydes (hexanal, furfural, 5-methylfurfural, benzaldehyde and nonanal). This methodology involved the addition of p-benzoquinone to release the aldehydes bound to hydrogen sulfite, collection via solid phase extraction, derivatisation by o-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride and quantification by gas chromatography triple-quadrupole mass spectrometer in multiple reaction monitoring mode. Overall, the limit of detection, limit of quantification, accuracy (recovery, 98–103%) and precision (repeatability and reproducibility, RSD ≤ 15%) are sufficient to enable routine measurement of the 13 aldehyde compounds in wine. Sixteen commercial white and red wines of varied varieties and vintages were analysed with this methodology. White wines trended to have higher concentrations of the aldehyde compounds in comparison with the red wines.

KW - Oxidation

KW - p-Benzoquinone

KW - Sulfur dioxide

KW - Volatile aldehyde compounds

KW - Wine

UR - http://www.scopus.com/inward/record.url?scp=85061982411&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85061982411&partnerID=8YFLogxK

U2 - 10.1007/s12161-019-01463-1

DO - 10.1007/s12161-019-01463-1

M3 - Article

JO - Food Analytical Methods

JF - Food Analytical Methods

SN - 1936-9751

ER -