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Quantitative analysis of γ‐ and δ‐lactones in wines using gas chromatography with selective tandem mass spectrometric detection
Author(s) -
Langen Johannes,
Wang ChenYin,
Slabizki Petra,
Wall Kristina,
Schmarr HansGeorg
Publication year - 2013
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/rcm.6736
Subject(s) - chemistry , wine , chromatography , mass spectrometry , gas chromatography/tandem mass spectrometry , tandem mass spectrometry , flavor , tandem , gas chromatography , solid phase microextraction , aroma , gas chromatography–mass spectrometry , food science , materials science , composite material
RATIONALE Aroma relevant γ‐ and δ‐lactones are important flavor compounds in various foodstuffs. Their quantitative determination is essential for evaluating food sensory properties as well as food authenticity studies. METHODS High‐throughput head‐space solid‐phase microextraction as sample preparation, separation by capillary gas chromatography coupled with triple stage quadrupole mass spectrometry has been evaluated as the analytical method. RESULTS Monitoring selected reaction mass fragments allowed sub‐µg/L quantification of γ‐ and δ‐lactones in complex wine matrices. CONCLUSIONS Tandem mass spectrometry improves specific detection of γ‐ and δ‐lactones, a prerequisite for reliable quantification at low‐µg/L concentration levels in complex wine matrices. Copyright © 2013 John Wiley & Sons, Ltd.