愈创木酚
化学
酚类
葡萄酒
色谱法
烟雾
感官的
气相色谱法
葡萄
食品科学
气相色谱-质谱法
质谱法
有机化学
植物
酶
生物
作者
Matthew Noestheden,Katelyn Thiessen,Eric G. Dennis,Ben Tiet,Wesley F. Zandberg
标识
DOI:10.1021/acs.jafc.7b03225
摘要
Accurate methods for quantitating volatile phenols (i.e., guaiacol, syringol, 4-ethylphenol, etc.) in smoke-exposed Vitis vinifera berries prior to fermentation are needed to predict the likelihood of perceptible smoke taint following vinification. Reported here is a complete, cross-validated analytical workflow to accurately quantitate free and glycosidically bound volatile phenols in smoke-exposed berries using liquid–liquid extraction, acid-mediated hydrolysis, and gas chromatography–tandem mass spectrometry. The reported workflow addresses critical gaps in existing methods for volatile phenols that impact quantitative accuracy, most notably the effect of injection port temperature and the variability in acid-mediated hydrolytic procedures currently used. Addressing these deficiencies will help the wine industry make accurate, informed decisions when producing wines from smoke-exposed berries.
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