Abstract
Complex matrices, such as wine, provide a challenge in the quantification of compounds. There exists a high likelihood of co-elution in these matrices, thereby artificially increasing the observed concentration. This can often lead to confusing data where compounds are above aroma detection thresholds, but are not detected by olfactory analysis. Additionally, the lack of sensitivity in assays can lead to the non-detection of sub-aroma threshold concentrations and contrasting data when olfactory analysis detects these aromas. To eliminate these pitfalls and gain a better understanding of the role that methoxypyrazines impart green character to wine, a quantitative method using headspace solid-phase microextraction coupled to heart-cutting multidimensional gas chromatography mass spectrometry was developed. The method can quantitate the three common methoxypyrazines found in wine at the picogram per liter level while resolving co-eluting compounds. The proposed method was validated using model wine and wine solutions and was ultimately used for the comparative analysis of white, rosé, and red wines.
Highlights
Methoxypyrazines (MPs) are naturally occurring aromatic compounds found in many plants and several insects
Because of the low perception threshold, can impart aromas of green, vegetal, herbaceous, and earthy to foods and beverages. 3-Isobutyl-2-methoxypyrazine (IBMP) is the most abundant of the three methoxypyrazines found in wine and imparts the aroma of green bell pepper. 3-Isopropyl-2-methoxypyrazine (IPMP) and 3-sec-butyl-2-methoxypyrazine (SBMP) is found, but is rarely above the detection threshold in grape berry, it contributes to the overall aroma attributes [1]
While the concentration of methoxypyrazines found in wine is quite low, 5–30 ng/L (IBMP);
Summary
Methoxypyrazines (MPs) are naturally occurring aromatic compounds found in many plants and several insects. MPs have low odor thresholds, 2–16 ng/L in wine, and can be viewed as undesirable when present in high concentration. 3-Isobutyl-2-methoxypyrazine (IBMP) is the most abundant of the three methoxypyrazines found in wine and imparts the aroma of green bell pepper. While the concentration of methoxypyrazines found in wine is quite low, 5–30 ng/L (IBMP);
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