Analysis of diacetyl in wine using solid-phase microextraction combined with gas chromatography-mass spectrometry

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 2, 1999, Pages 612-617

  Hayasaka, Yoji ^a   Bartowsky, Eveline J ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Diacetyl; Flavor analysis; Gas chromatography mass spectrometry (GC MS); Solid phase microextraction (SPME); Sulfur dioxide; Wine

Indexed keywords

2,3 BUTANEDIONE; SULFUR DIOXIDE;

ARTICLE; CHEMISTRY; ELECTRON CAPTURE DETECTION; EXTRACTION AND EXTRACTS; FERMENTATION; FLAVOR; GAS CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; QUANTITATIVE GENETICS; REPRODUCIBILITY; SPECTROPHOTOMETRY; WINE;

DIACETYL; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; REPRODUCIBILITY OF RESULTS; SULFUR DIOXIDE; WINE;

EID: 0033004492     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9807667     Document Type: Article

References (24)

1. Arthur, C. L.; Pawliszyn, J. Solid-phase microextraction with thermal desorption using fused silica optical fibers. Anal. Chem. 1990, 62, 2145-2148.
2. Chapman, J. R. Quantitative analysis. Practical Organic Mass Spectrometry: A guide for chemical and biological analysis, 2nd ed.; John Wiley & Sons: West Sussex, England, 1993; Chapter 8.
3. Collins, E. B. Biosynthesis of flavor compounds by microorganisms. J. Dairy Sci. 1972, 55, 1022-1028.
4. Davis, C. R.; Wibowo, D.; Eschenbruch, R. E.; Lee, T. H.; Fleet, G. H. Practical implications of malolactic fermentation: a review. Am. J. Enol. Vitic. 1985, 36, 290-301.
5. Dicks, L. M. T.; Dellaglio, F.; Collins, M. D. Proposal to reclassify Leuconostoc oenos as Oenococcus oeni [corrig.] gen. nov., comb. nov. Int. J. Syst. Bacteriol. 1995, 45, 395-397.
6. Fischer, C.; Fischer, U. Analysis of cork taint in wine and cork material at olfactory subthreshold levels by solid-phase microextraction. J. Agric. Food Chem. 1997, 45, 1995-1997.
7. Garcia, D. D. C.; Magnaghi, S.; Reichenbächer, M.; Danzer, K. Systematic optimization of the analysis of wine bouquet compounds by solid-phase microextraction. J. High Resolut. Chromatogr. 1996, 9 (19), 257-262.
8. Garcia-Villanova, R. J.; Garcia Estepa, R. M. Spectrophotometric determination of total vicinal diketones with isoniazide and a zirconium salt. Fresenius' J. Anal. Chem. 1993, 347, 276-279.
9. Green, J. M. A practical guide to analytical method validation. Anal. Chem. 1996, 68, 305A-309A.
10. Guymon, J. F.; Crowell, E. A. The formation of acetoin and diacetyl during fermentation, and the levels found in wines. Am. J. Enol. Vitic. 1965, 16, 85-91.
11. Hawthorne, S. B.; Miller, D. J.; Pawliszyn, J.; Arthur, C. L. Solventless determination of caffeine in beverages using solid-phase microextraction with fused-silca fibres. J. Chromatogr. 1992, 603, 185-191.
12. Laurent, M. H.; Henick-Kling, T.; Acree, T. E. Changes in the aroma and odor of Chardonnay wine due to malolactic fermentation. Vitic. Enol. Sci. 1994, 49, 3-10.
13. Liu, S.; Pritchard, G. G.; Hardman, M. J.; Pilone, G. J. Citrulline production and ethyl carbamate (urethane) precursor formation from arginine degradation by wine lactic acid bacteria Leuconostoc oenos and Lactobacillus buchneri. Am. J. Enol. Vitic. 1994, 45, 235-242.
14. Mariaud, M.; Levillain, P. New quantitative determination of 2,3-dioxybutane (diacetyl) in alcoholic beverages by an indirect spectrofluorometric procedure with use of 2,3-diaminonaphthalene as reagent derivatization. Talanta 1994, 41, 75-79.
15. Martineau, B.; Acree, T.; Henick-Kling, T. A simple and accurate GC/MS method for the quantitative analysis of diacetyl in beer and wine. Biotechnol. Tech. 1994, 8, 7-12.
16. Martineau, B.; Acree, T.; Henick-Kling, T. Effect of wine type on the detection threshold for diacetyl. Food Res. Int. 1995, 28, 139-143.
17. Nielsen, J. C.; Prahl, C. Metabolism of citric acid by Leuconostoc oenos in direct inoculation; Effect on wine flavour. Presented at the 5th International Symposium of Enology, Bordeaux, France, June 15-17, 1995.
18. Otsuka, M.; Ohmori, S. Simple and sensitive determination of diacetyl and acetoin in biological samples and alcoholic drinks by gas chromatography with electron-capture detection. J. Chromatogr. 1992, 577, 215-220.
19. Rankine, B. C.; Fornachon, J. C. M.; Bridson, D. A. Diacetyl in Australian dry red wines and its significance in wine quality. Vitis 1969, 8, 129-134.
20. Romano, P.; Suzzi, G. Origin and production of acetoin during wine yeast fermentation. Appl. Environ. Microbiol. 1996, 62, 309-315.
21. van Niel, C. B.; Kluyver, A. J.; Derx, H. G. Über das Butteraroma. Biochem. Z. 1929, 210, 234-251.
22. Walsh, B.; Cogan, T. M. Separation and estimation of diacetyl and acetoin in milk. J. Dairy Res. 1974, 41, 25-30.
23. Yang, X.; Peppard, T. Solid-phase microextraction for flavor analysis. J. Agric. Food Chem. 1994, 42, 1925-1930.
24. Zhang, Z.; Pawliszyn, J. Headspace solid-phase microextraction. Anal. Chem. 1993, 65, 1843-1852.