Quantifying food quality: The case of alkyl-methoxypyrazines in wine

Gary Pickering, Andreea Botezatu, Yorgos Kotseridis, Debra Inglis

Research output: Book chapter/Published conference paperConference paperpeer-review


Wine is the oldest alcoholic beverage, and the most commonly consumed in many countries, including France, Sweden, Italy and Argentina. Its sensory quality is dependent on the relative prevalence of the 200+ odorants known to influence wine flavor. Many of these odor-active compounds exist at trace concentrations, yet still exhibit potent effects due to their low detection thresholds in humans. An important example is 3-alkyl-2-methoxypyrazines (MPs), which are capable of tainting both grape juice and wine, yet possess sensory thresholds well below the sensitivity of established analytical methods. Here we describe the development of a method based on multi dimensional gas chromatography coupled with mass spectrometry and headspace solid phase microextraction (SPME-MDGCMS) that allows for the measurement of MPs in wine down to the low ng/L range.
Original languageEnglish
Title of host publication6th International Metrology Conference proceedings
PublisherCurran Associates, Inc
Number of pages4
ISBN (Electronic)9781510830745
Publication statusPublished - 2016
Event6th International Metrology Conference: CAFMET 2016 - Hotel King Fahd Palace, Dakar, Senegal
Duration: 21 Mar 201624 Mar 2016


Conference6th International Metrology Conference
Internet address


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