High-Throughput Quantification of Trace Haloanisole and Halophenol Off-Flavor Compounds in Cork Wine Stoppers

被引：0

作者：

Hutterli, Manuel ^{[1
]}

Frege, Carla ^{[1
]}

Groessl, Michael ^{[1
]}

Ciotti, Luigi ^{[1
]}

Cappellin, Luca ^{[1
,2
]}

机构：

[1] Tofwerk AG, CH-3645 Thun, Switzerland

[2] Univ Padua, Dipartimento Sci Chim, I-35131 Padua, Italy

来源：

ACS FOOD SCIENCE & TECHNOLOGY | 2024年 / 4卷 / 03期

关键词：

Haloanisoles; Halophenols; Cork; Taint; Wine; TAINT; 2,4,6-TRICHLOROANISOLE; IDENTIFICATION; EXTRACTION;

D O I：

10.1021/acsfoodscitech.3c00513

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A high-throughput, nondestructive quantification solution for the trace analysis of haloanisole and halophenol off-flavor compounds in cork wine stoppers based on chemical ionization time-of-flight mass spectrometry is presented. Using a fully automated workflow, individual cork stoppers can be measured continuously with a sample-to-sample time of less than 3 s, with limits of quantification in the range of 0.1 ng/L for all target compounds. This approach allows comprehensive, quality control of cork stopper production while at the same time opening new possibilities for research on the origin of off-flavors in natural matrices.

引用

收藏

页码：549 / 553

页数：5

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