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Type: Journal article
Title: Quantitative analysis, occurrence, and stability of (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene in wine
Author: Cox, A.
Capone, D.
Elsey, G.
Perkins, M.
Sefton, M.
Citation: Journal of Agricultural and Food Chemistry, 2005; 53(9):3584-3591
Publisher: Amer Chemical Soc
Issue Date: 2005
ISSN: 0021-8561
Statement of
Agnieszka Cox, Dimitra L. Capone, Gordon M. Elsey, Michael V. Perkins, and Mark A. Sefton
Abstract: A stable isotope dilution assay has been developed for quantification of (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene (4) in wine using a [2H6]-analogue. Using this method, 4 was found in 96 out of 97 white wines, but in none of 12 red wines analyzed. 4 was found to be most prevalent in Semillon wines, followed by Chardonnay, with Riesling showing the least amount of 4 among these three varieties. 4, like 1,1,6-trimethyldihydronaphthalene (TDN, 3), appears to be formed during the aging process. 4 was found to be unstable in model wine, and in both white and red wine, with the order of stability being model > white > red. In a PVPP-stripped red wine, the rate of degradation of 4 was substantially lessened, with the final concentrations very close to those observed in model wine. When treated with either grape or wine tannin extracts in model wine, the concentration of 4 was found to decrease to levels very close to those observed with an untreated red wine. When white wine was heated at 45 °C, 4 was formed, indicating the presence of precursor forms. The amounts formed were much higher than those found in a commercial white wine. 4 was also observed in red wine heated to 45 °C, but the concentration produced was much less than that with white wine.
Keywords: TPB; SIDA; polyphenols
RMID: 0020092141
DOI: 10.1021/jf0479057
Appears in Collections:Agriculture, Food and Wine publications

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