Smoked-Derived Volatile Phenol Analysis in Wine by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry
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 <i>o</i>-, <i>p</i>...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-09-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/26/18/5613 |
| _version_ | 1797517980690546688 |
|---|---|
| author | Ruiwen Yang Armando Alcazar-Magana Yanping L. Qian Michael C. Qian |
| author_facet | Ruiwen Yang Armando Alcazar-Magana Yanping L. Qian Michael C. Qian |
| author_sort | Ruiwen Yang |
| collection | DOAJ |
| description | 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 <i>o</i>-, <i>p</i>-, <i>m</i>-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 R<sup>2</sup> ≥ 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. |
| first_indexed | 2024-03-10T07:22:48Z |
| format | Article |
| id | doaj.art-02c3936f75334462aadc09ec76480d7f |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T07:22:48Z |
| publishDate | 2021-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-02c3936f75334462aadc09ec76480d7f2023-11-22T14:25:48ZengMDPI AGMolecules1420-30492021-09-012618561310.3390/molecules26185613Smoked-Derived Volatile Phenol Analysis in Wine by Stir Bar Sorptive Extraction-Gas Chromatography-Mass SpectrometryRuiwen Yang0Armando Alcazar-Magana1Yanping L. Qian2Michael C. Qian3Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USADepartment of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USADepartment of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USADepartment of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USASmoke-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 <i>o</i>-, <i>p</i>-, <i>m</i>-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 R<sup>2</sup> ≥ 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.https://www.mdpi.com/1420-3049/26/18/5613smoke-exposed winevolatile phenolsSBSE-GC-MSEG-PDMS |
| spellingShingle | Ruiwen Yang Armando Alcazar-Magana Yanping L. Qian Michael C. Qian Smoked-Derived Volatile Phenol Analysis in Wine by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry Molecules smoke-exposed wine volatile phenols SBSE-GC-MS EG-PDMS |
| title | Smoked-Derived Volatile Phenol Analysis in Wine by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry |
| title_full | Smoked-Derived Volatile Phenol Analysis in Wine by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry |
| title_fullStr | Smoked-Derived Volatile Phenol Analysis in Wine by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry |
| title_full_unstemmed | Smoked-Derived Volatile Phenol Analysis in Wine by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry |
| title_short | Smoked-Derived Volatile Phenol Analysis in Wine by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry |
| title_sort | smoked derived volatile phenol analysis in wine by stir bar sorptive extraction gas chromatography mass spectrometry |
| topic | smoke-exposed wine volatile phenols SBSE-GC-MS EG-PDMS |
| url | https://www.mdpi.com/1420-3049/26/18/5613 |
| work_keys_str_mv | AT ruiwenyang smokedderivedvolatilephenolanalysisinwinebystirbarsorptiveextractiongaschromatographymassspectrometry AT armandoalcazarmagana smokedderivedvolatilephenolanalysisinwinebystirbarsorptiveextractiongaschromatographymassspectrometry AT yanpinglqian smokedderivedvolatilephenolanalysisinwinebystirbarsorptiveextractiongaschromatographymassspectrometry AT michaelcqian smokedderivedvolatilephenolanalysisinwinebystirbarsorptiveextractiongaschromatographymassspectrometry |