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Ab initio calculation of the proton transfer reaction rate coefficients to volatile organic compounds related to cork taint in wine
Author(s) -
Bhatia Manjeet,
Biasioli Franco,
Cappellin Luca,
Piseri Paolo,
Manini Nicola
Publication year - 2020
Publication title -
journal of mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.475
H-Index - 121
eISSN - 1096-9888
pISSN - 1076-5174
DOI - 10.1002/jms.4592
Subject(s) - chemistry , wine , cork , proton , polarizability , mass spectrometry , computational chemistry , analytical chemistry (journal) , molecule , ab initio , ion , proton affinity , organic chemistry , chromatography , protonation , biochemistry , physics , food science , quantum mechanics
We compute the proton transfer rates to a range of volatile organic compounds (VOCs) related to cork taint in wine. These rates are useful to support quantification in proton‐transfer‐reaction mass spectrometry (PTR‐MS) and in selected‐ion flow‐tube mass spectrometry (SIFT‐MS). We apply the average dipole orientation theory and the parameterized trajectory method to evaluate the rate coefficients for proton transfer occurring in ion–molecule collision, from both H 3 O + and NH4 +to the VOCs. The main input ingredients for these methods are the electric dipole moment and polarizability of the VOC molecules, which we evaluate by means of quantum chemical calculations based on density functional theory. We provide new data for proton transfer rate coefficients of compounds responsible for cork taint and off‐flavor in wine such as chloroanisoles, bromoanisoles, methylisoborneol, guaiacol, and terpenes.