Abstract
Smoke-derived taint has become a significant concern for the U.S. wine industry, particularly on the west coast, and climate change is anticipated to aggravate it. High volatile phenols such as guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, and o-, p-, m-cresols have been suggested to be related to smoke-exposed grape and wine. This paper describes an analytical approach based on ethylene glycol/polydimethylsiloxane (EG/PDMS)-stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS) to quantify or estimate the concentrations of some smoke-related volatile phenols in wines. Correlation coefficients with R2 ≥ 0.990 were obtained. This method can quantify most smoked-related volatile phenols down to 0.5 μg/L in wine in selective ion monitoring mode. Recovery for the targeted volatile phenols ranged from 72.2% to 142.4% in the smoke-tainted wine matrix, except for 4-vinylguaiacol. The standard deviations of the volatile phenols were from 0 to 23% in smoke-tainted wine. The approach provides another tool to evaluate wine smoke exposure and potential smoke taint.
Highlights
This method can quantify most smoked-related volatile phenols down to 0.5 μg/L in wine in selective ion monitoring mode
The injection range of 4-methylguaiacol and phenol was from 0.5 μg/L to 50 μg/L; the injection range of the remaining volatile compounds was from 0.5 μg/L to 37.5 μg/L
The ethylene glycol-polydimethylsiloxane-based stir bar sorptive extractiongas chromatography-mass spectrometry (EG/PDMS-SBSE-GC-MS) technique was assessed for analyzing smoke-related volatile phenol compounds in wines with stable isotopelabeled compounds as internal standards
Summary
This method can quantify most smoked-related volatile phenols down to 0.5 μg/L in wine in selective ion monitoring mode. The standard deviations of the volatile phenols were from 0 to 23% in smoke-tainted wine. 4-methylguaiacol, syringol, 4-methylsyringol, o-, p-, and m-cresols have been suggested as indicators for smoke-tainted wines [6]. It is not exactly clear which compounds contribute to this off-aroma. Due to the low concentration of smoke-related compounds in wine and complex wine matrices, the analytes need to be extracted and enriched before. Kennison et al [1] used liquid-liquid extraction-based GC-MS with SIDA methods to identify guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, eugenol, and furfural in wines made from smoked grapes. Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations
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