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The utility of high-performance liquid chromatography-mass spectrometry using electrospray (ESI) and sonic spray (SSI) ionization for the characterization of nonvolatile phenolic compounds is tested using the special Hungarian wine Tokaj aszu of 1983 vintage. Besides caffeic-, ferrulic-, chlorogenic-, and 3,4-dimethoxycinnamic acids; 3,4-dimethoxycinnamoyl-, ferruloyl-, and galloyl-glucose; gentisic acid-β-Δ-glucoside; theogallin; and resveratrol-3- O -β-Δ-glucoside, 26 flavonoids can be identified. It is shown that because of its higher sensitivity, SSI is a more powerful tool for characterization and monitoring of nonvolatile phenolic compounds than ESI.

LC-SSI-MS Techniques as Efficient Tools for Characterization of Nonvolatile Phenolic Compounds of a Special Hungarian Wine