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Pyrolysis and Thermally Assisted Hydrolysis–Methylation/Gas Chromatography/Mass Spectrometry of Sound and Degraded Wine Bottle Cork
Author(s) -
Galletti Guido C.,
Bocchini Paola,
Antonelli Andrea
Publication year - 1996
Publication title -
rapid communications in mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.528
H-Index - 136
eISSN - 1097-0231
pISSN - 0951-4198
DOI - 10.1002/(sici)1097-0231(199604)10:6<653::aid-rcm529>3.0.co;2-6
Subject(s) - chemistry , quercus suber , cork , suberin , wine , chromatography , pyrolysis–gas chromatography–mass spectrometry , gas chromatography , mass spectrometry , gas chromatography–mass spectrometry , cellulose , hydrolysis , lignin , pyrolysis , acid hydrolysis , organic chemistry , saponification , bottle , diazomethane , hemicellulose , food science , biochemistry , mechanical engineering , engineering
The present paper reports on the utilization of pyrolysis/gas chromatography/mass spectrometry (PY/GC/MS) and thermally assisted hydrolysis–methylation/gas chromatography/mass spectrometry (THM/GC/MS) to characterize cork ( Quercus suber L.) of wine bottle stoppers. Sound and degraded cork samples were analysed to verify whether structural differences between the two samples are present. A series of p ‐hydroxyphenyl, guaiacyl and syringyl phenolic compounds, ascribed to cork polyphenols (suberin and lignin), were identified in the pyrograms. Furan‐based derivatives were also detected as the dehydration products of structural polysaccharides (cellulose and hemicellulose). A homologous series of saturated and unsaturated hydrocarbons from C9 to C22 was evident. Finally, pyrolysis in presence of a methylating agent, the technique THM/GC/MS, allowed the determination of saturated and unsaturated fatty acids which probably originated from thermal degradation of suberin aliphatic fraction. Compared to sound cork, the degraded sample showed relatively more odd‐chain hydrocarbons and relatively less even‐chain fatty acids contents.