Rapid Quantitation of 12 Volatile Aldehyde Compounds in Wine by LC-QQQ-MS: A Combined Measure of Free and Hydrogen-Sulfite-Bound Forms

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Abstract

This work outlines a rapid novel methodology for the direct quantitation of 12 volatile aldehyde compounds related to oxidative off-flavors in wine, by measuring the combined free and hydrogen-sulfite-bound forms of each aldehyde compound, consisting of four general aldehydes, four Strecker aldehydes, and four (E)-2-alkenals. The methodology requires minimal preparation of wine samples: the addition of internal standards and 6 g/L sulfur dioxide, and filtration prior to quantitation by liquid chromatography-triple quadrupole-mass spectrometery. Overall, the limit of detection, limit of quantification, accuracy (recovery, 97114%), and precision (repeatability and reproducibility, RSD ≤ 10%) were satisfactory to enable routine measurement of the 12 aldehyde compounds in wine. The methodology was applied to 20 commercial white and red wines from various varieties and vintages. A general trend of higher concentrations of the aldehyde compounds in white wines compared to red wines was observed.

Original languageEnglish
Pages (from-to)3502-3510
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume67
Issue number12
DOIs
Publication statusPublished - 27 Mar 2019

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Wine
sulfites
Aldehydes
aldehydes
hydrogen
wines
white wines
red wines
detection limit
Sulfur Dioxide
Flavors
Liquid chromatography
off flavors
sulfur dioxide
Liquid Chromatography
reproducibility
repeatability
liquid chromatography
Limit of Detection
hydrogen sulfite

Cite this

@article{e73235e914c941adbcc2a65dfa071f0b,
title = "Rapid Quantitation of 12 Volatile Aldehyde Compounds in Wine by LC-QQQ-MS: A Combined Measure of Free and Hydrogen-Sulfite-Bound Forms",
abstract = "This work outlines a rapid novel methodology for the direct quantitation of 12 volatile aldehyde compounds related to oxidative off-flavors in wine, by measuring the combined free and hydrogen-sulfite-bound forms of each aldehyde compound, consisting of four general aldehydes, four Strecker aldehydes, and four (E)-2-alkenals. The methodology requires minimal preparation of wine samples: the addition of internal standards and 6 g/L sulfur dioxide, and filtration prior to quantitation by liquid chromatography-triple quadrupole-mass spectrometery. Overall, the limit of detection, limit of quantification, accuracy (recovery, 97114{\%}), and precision (repeatability and reproducibility, RSD ≤ 10{\%}) were satisfactory to enable routine measurement of the 12 aldehyde compounds in wine. The methodology was applied to 20 commercial white and red wines from various varieties and vintages. A general trend of higher concentrations of the aldehyde compounds in white wines compared to red wines was observed.",
keywords = "oxidation, sulfur dioxide, volatile aldehyde compounds, wine",
author = "Xinyi Zhang and Nikolaos Kontoudakis and Clark, {Andrew C.}",
year = "2019",
month = "3",
day = "27",
doi = "10.1021/acs.jafc.8b07021",
language = "English",
volume = "67",
pages = "3502--3510",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "12",

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TY - JOUR

T1 - Rapid Quantitation of 12 Volatile Aldehyde Compounds in Wine by LC-QQQ-MS

T2 - A Combined Measure of Free and Hydrogen-Sulfite-Bound Forms

AU - Zhang, Xinyi

AU - Kontoudakis, Nikolaos

AU - Clark, Andrew C.

PY - 2019/3/27

Y1 - 2019/3/27

N2 - This work outlines a rapid novel methodology for the direct quantitation of 12 volatile aldehyde compounds related to oxidative off-flavors in wine, by measuring the combined free and hydrogen-sulfite-bound forms of each aldehyde compound, consisting of four general aldehydes, four Strecker aldehydes, and four (E)-2-alkenals. The methodology requires minimal preparation of wine samples: the addition of internal standards and 6 g/L sulfur dioxide, and filtration prior to quantitation by liquid chromatography-triple quadrupole-mass spectrometery. Overall, the limit of detection, limit of quantification, accuracy (recovery, 97114%), and precision (repeatability and reproducibility, RSD ≤ 10%) were satisfactory to enable routine measurement of the 12 aldehyde compounds in wine. The methodology was applied to 20 commercial white and red wines from various varieties and vintages. A general trend of higher concentrations of the aldehyde compounds in white wines compared to red wines was observed.

AB - This work outlines a rapid novel methodology for the direct quantitation of 12 volatile aldehyde compounds related to oxidative off-flavors in wine, by measuring the combined free and hydrogen-sulfite-bound forms of each aldehyde compound, consisting of four general aldehydes, four Strecker aldehydes, and four (E)-2-alkenals. The methodology requires minimal preparation of wine samples: the addition of internal standards and 6 g/L sulfur dioxide, and filtration prior to quantitation by liquid chromatography-triple quadrupole-mass spectrometery. Overall, the limit of detection, limit of quantification, accuracy (recovery, 97114%), and precision (repeatability and reproducibility, RSD ≤ 10%) were satisfactory to enable routine measurement of the 12 aldehyde compounds in wine. The methodology was applied to 20 commercial white and red wines from various varieties and vintages. A general trend of higher concentrations of the aldehyde compounds in white wines compared to red wines was observed.

KW - oxidation

KW - sulfur dioxide

KW - volatile aldehyde compounds

KW - wine

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JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

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