Determination of geosmin and 2,4,6-trichloroanisole in white and red Austrian wines by headspace SPME-GC/MS and comparison with sensory analysis

European Food Research and Technology

Volumn 231, Issue 5, 2010, Pages 771-779

  Weingart, Georg ^a,b   Schwartz, Heidi ^a,b   Eder, Reinhard ^c   Sontag, Gerhard ^b  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^b UNIVERSITY OF VIENNA   (Austria)

^c Federal College   (Austria)

Author keywords

2,4,6 Trichloroanisole; Geosmin; HS SPME GC MS; Off flavors; Sensory analysis; Wines

Indexed keywords

GEOSMIN; HS-SPME; OFF-FLAVORS; SENSORY ANALYSIS; TRICHLOROANISOLE;

ADSORPTION; CHEMICAL ANALYSIS; DESORPTION; EXTRACTION; WINE;

FLAVORS;

EID: 77955775663     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1321-8     Document Type: Article

References (35)

1. Darriet P, Pons M, Lamy S, Dubourdieu D (2000) Identification and quantification of geosmin, an earthy odorant contaminating wines. J Agric Food Chem 48: 4835-4838.
2. La Guerche S, Garcia C, Darriet P, Durbourdieu D, Labarere J (2004) Characterization of Penicillium species isolated from grape berries by their internal transcribed spacer (ITS1) sequences and by gas chromatography-mass spectrometry analysis of geosmin production. Curr Microbiol 48: 405-411.
3. Tanner H, Zanier C, Buser HR (1981) 2, 4, 6-Trichloranisol: Eine dominierende Komponente des Korkgeschmacks. Schweizerische Zeitschrift für Obst- und Weinbau 117: 97-103.
4. Tanner H, Zanier C, Würdig G (1981) Zur analytischen Differenzierung von Muffton und Korkgeschmack in Weinen. Schweizerische Zeitschrift für Obst- und Weinbau 117: 752-757.
5. La Guerche S, Senneville L, Blancard D, Darriet P (2007) Impact of the Botrytis cinerea strain and metabolism on (-)-geosmin production by Penicillium expansum in grape juice. Antonie van Leuwenhoek 92: 331-341.
6. Bianchi F, Careri M, Mangia A, Musici M (2003) Optimization of headspace sampling using solid phase microextraction for chloroanisoles in cork stoppers and gas chromatography-ion-trap tandem mass spectrometric analysis. J Sep Sci 26: 369-375.
7. Hesford F, Schneider K (2002) Entstehung von Korkton im Wein. Schweizerische Zeitschrift für Obst- und Weinbau 16: 415-417.
8. Lizarraga E, Irigoyen A, Belsue V, Gonzalez-Penas E (2004) Determination of chloroanisole compounds in red wine by headspace solid-phase microextraction and gas chromatography-mass spectrometry. J Chromatogr A 1052: 145-149.
9. Nicholson DK, Woods SL, Istok JD, Peek DC (1992) Reductive dechlorination of chlorophenols by a pentachlorophenol-acclimated methanogenic consortium. Appl Environ Microbiol 58: 2280-2286.
10. Silva Pereira C, Pires A, Valle MJ, Vilas Boas L, Figueiredo Marques JJ, San Romão MV (2000) Role of Chrysonilia sitophila in the quality of cork stoppers for sealing wine bottles. J Ind Microbiol Biotechnol 24: 256-261.
11. Boutou S, Chatonnet P (2007) Rapid headspace solid-phase microextraction/gas chromatographic/mass spectrometric assay for the quantitative determination of some of the main odorants causing off-flavours in wine. J Chromatogr A 1141: 1-9.
12. Vieira Neto P, Rocha SM, Silvestre AJD (2007) Simultaneous headspace solid phase microextraction analysis of off-flavour compounds from Quercus suber L. cork. J Sci Food Agric 87: 632-640.
13. Weingart G (2007) Analytische und sensorische Bestimmung von 2, 4, 6-Trichloranisol und Geosmin in Wein. Master thesis, University of Vienna.
14. Meilgaard M, Civille GV, Carr BT (1999) Sensory evaluation techniques, 3rd edn. CRC Press, London.
15. Alzaga R, Ortiz L, Sanchez-Baeza F, Marco MP, Bayona JM (2003) Accurate determination of 2, 4, 6-trichloroanisole at low parts per trillion by solid phase microextraction followed by GC-ECD. J Agric Food Chem 51: 3509-3514.
16. Evans TJ, Butzke CE, Ebeler SE (1997) Analysis of 2, 4, 6-trichloroanisole in wines using solid phase microextraction coupled to gas chromatography-mass spectrometry. J Chromatogr A 786: 293-298.
17. Hayasaka Y, MacNamara K, Baldock GA, Taylor RL, Pollnitz AP (2003) Application of stir bar sorptive extraction for wine analysis. Anal Bioanal Chem 375: 984-985.
18. Jönsson S, Uusitalo T, van Bavel B, Gustafsson IB, Lindström G (2006) Determination of 2, 4, 6-trichloroanisole and 2, 4, 6-tribromoanisole on ng/L to pg/L levels in wine by solid phase microextraction and gas chromatography high resolution mass spectrometry. J Chromatogr A 1111: 71-75.
19. Juanola R, Subira D, Salvado V, Garcia Regueiro JA, Antico E (2005) Migration of 2, 4, 6-trichloroanisole from cork stoppers to wine. Eur Food Res Technol 220: 347-352.
20. Penton Z (2004) Determination of 2, 4, 6-trichloroanisole in wine with SPME and the 4000 GC/MS. Varian GC/MS Application Note: 74.
21. Perchiazzi N, Ongarato S, Bartolucci G (2005) SPME-GC/MS/MS Analyse von 2, 4, 6 Trichloranisol in Wein: Ein Ringversuch. SPME-Kundenartikel Supelco. The Reporter 15.
22. Riu M, Mestres M, Busto O, Guasch J (2002) Determination of 2, 4, 6-trichloroanisole in wines by headspace solid phase microextraction and gas chromatography-electron capture detection. J Chromatogr A 977: 1-8.
23. Gomez-Ariza JL, Garcia-Barrera T, Lorenzo F, Beltran R (2006) Use of multiple headspace solid phase microextraction and pervaporation for the determination of off-flavours in wine. J Chromatogr A 1112: 133-140.
24. Martinez-Urunuela A, Gonzalez-Saiz JM, Pizzaro C (2004) Optimization of a headspace solid-phase microextraction method for the direct determination of chloroanisoles related to cork taint in red wine. J Chromatogr A 1056: 49-56.
25. Martinez-Urunuela A, Gonzalez-Saiz JM, Pizzaro C (2005) Multiple solid-phase microextraction in a non-equilibrium situation. Application in quantitative analysis of chlorophenols and chloroanisoles related to cork taint in wine. J Chromatogr A 1089: 31-38.
26. Riu M, Mestres M, Busto O, Guasch J (2007) Comparative study on two chromatographic methods for quantifying 2, 4, 6-trichloroanisole in wines. J Chromatogr A 1138: 18-25.
27. Dumoulin M, Riboulet JM (2004) Analysis of geosmin in wines: Use of solid phase microextraction (SPME) coupled with GC-MS analysis. Revue Francaise d'Oenologie 208: 28-30.
28. Marti MP, Boque R, Riu M, Busto O, Guasch J (2003) Fast screening method for determining 2, 4, 6-trichloroanisole in wines using a headspace mass spectrometry system and multivariate calibration. Anal Bioanal Chem 376: 497-501.
29. Sefton MR, Simpson RF (2005) Compounds causing cork taint and the factors affecting their transfer from natural cork closures to wine-a review. Aust J Grape Wine Res 11: 226-240.
30. Juanola R, Guerrero L, Subira D, Salvado V, Insa S, Garcia Regueiro JA, Antico E (2004) Relationship between sensory and instrumental analysis of 2, 4, 6-trichloroanisole in wine and cork stoppers. Anal Chim Acta 513: 291-297.
31. Soleas GJ, Yan J, Seaver T, Goldberg DM (2002) Method for the gas chromatographic assay with mass selective detection of trichloro-compounds in corks and wines applied to elucidate the potential cause of cork taint. J Agric Food Chem 50: 1032-1039.
32. Prescott J, Norris L, Kunst M, Kim S (2005) Estimating a "consumer rejection threshold" for cork taint in white wine. Food Qual Prefer 16: 345-349.
33. Polak EH, Provasi J (1992) Odor sensitivity of geosmin enantiomers. Chem Senses 17: 23-26.
34. Darriet P, Lamy S, La Guerche S, Pons M, Dubourdieu D, Blancard D, Steliopoulos P, Mosandl A (2001) Stereodifferentiation of geosmin in wine. Eur Food Res Technol 213: 122-125.
35. Amon JM, Vandepeer JM, Simpson RF (1989) Compounds responsible for cork taint in wine. Aust New Zealand Wine Ind J 4: 62-69.