Determination Of Chloroanisoles Research Articles

Chloroanisoles and Other Chlorinated Compounds in Cork from Different Geographical Areas.

Cork quality is crucial for the fabrication of corks intended to be used to seal wine bottles. This work has focused on the determination of chloroanisoles (CAs)—exogenous compounds with a low perception threshold—in cork. The identification and quantification of these compounds was carried out with Bond Elut-ENV solid phase extraction and gas chromatography with mass spectrometry detection. Cork samples were obtained from oaks from Catalonia, Extremadura and Italy, and the presence of CAs was evaluated. Moreover, cork affected by the presence of yellow stains (a defect present in cork, mainly originated from the growth of the fungus Armillaria mellea) was analysed separately. The results obtained from cork macerates revealed the presence of trichloroanisole (TCA) in Catalan and Italian cork. Furthermore, TCA concentration was not statistically different when comparing cork affected and non-affected by the growth of A. mellea. Other chlorinated compounds were identified by comparison of their mass spectra with the data from the NIST library.

Determination of Chloroanisoles and Chlorophenols in Cork and Wine by using HS-SPME and GC-ECD Detection

Cork taint is an off-flavor problem in wine, the main reason being the presence of 2,4,6-trichloroanisole (TCA) in the cork stopper. In addition to the TCA, the presence of other chloroanisole and chlorophenol family compounds (the perception limits of which are very low) can also result in, or contribute to, cork taint problem. In this study, the levels of 2,4-dichloroanisole (DCA), 2,4,6-trichloroanisole (TCA), 2,3,4,6-tetrachloroanisole (TeCA), pentachloroanisole (PCA), 2,4,6-trichlorophenol (TCP), 2,3,4,6-tetrachlorophenol (TeCP) and penthaclorophenol (PCP) were assayed in cork stoppers (natural, agglomerated and colmate) and in red wine samples from different wineries in Turkey using HS-SPME and GC-ECD detection. The performance parameters for all chloroanisole and chlorophenol compounds were as follows: recovery 92.48–102.53%, R 0.992-0.996. The LOQ values were DCA (8.4 ng/L), TCA (0.8 ng/L), TeCa (0.6 ng/L), PCP (0.8 ng/L), TCP (0.8 ng/L), TeCP (1.2 ng/L), and PCP (1.1 ng/L) respectively. In cork stoppers, the amounts of 2,4,6 TCA ranged between 5.4–130.6 ng/g. The 2,3,4,6 TeCA ranged between 1.12-8.2 ng/g and the PCA ranged between nd (not detected)-11.01 ng/g. In the wine samples, 2,4,6 TCA ranged between 1.42–70.2 ng/L. The 2,3,4,6 TeCA ranged between nd-15.1 ng/L and the PCA ranged from nd-5.16 ng/L. The results indicated that there was a significant correlation between the TCA in wines and the TCA in cork stoppers.

Assays on the simultaneous determination and elimination of chloroanisoles and chlorophenols from contaminated cork samples

A method for the simultaneous determination of the chloroanisoles and chlorophenols in cork samples with gas chromatography has been evaluated in view to its application. All the stages of the suggested procedure have been submitted to an in-depth examination using spiked ground corks. The recoveries of the method, which involves a simultaneous extraction with n-pentane followed by a second extraction using an aqueous basic solution where the phenolic derivates are transferred and, subsequently, derivatised, have been satisfactory for the all analytes at the studied spiking concentration levels. Good precision data and limits of detection between 1 ng/g and 2 ng/g were obtained for almost all compounds. As real samples, naturally contaminated cork slabs taken from different sources have been analysed, showing the presence of 2,4,6-trichloroanisole (TCA) and, in lesser extent, its direct precursor, 2,4,6-trichlorophenol (TCP). Removal studies have been performed by washing these tainted cork slabs with different solutions: Milli-Q water, sodium hydroxide and commercial products. Sodium hydroxide solutions have led to better analyte elimination, and the complete removal of TCP from the cork has been accomplished together with 72% of TCA reduction has been achieved.

Gas-Liquid Chromatographic Determination of Chloroanisoles in Soy Oil and Other Vegetable Oils

Abstract A method for the detection of chloroanisoles in soy oil utilizes partitioning between petroleum ether and acetonitrile followed by column chromatography on activated alumina. The eluate from the column, after treatment with concentrated sulfuric acid, is analyzed by electron capture gas-liquid chromatography. Recoveries from a 2 g sample of soy oil fortified at 0.01–1.0 ppm were 85–103% for pentachloroanisole, 82–99% for 2,3,4,6-tetrachloroanisole, and 75–96% for 2,4,6-trichloroanisole. Recoveries from samples fortified at 0.1–1.0 ppm were 83–99% for 2,4,5-trichloroanisole, 67–85% for 2,6-dichloroanisole, and 78–99% for 2,4-dichloroanisole.