Please use this identifier to cite or link to this item:
https://hdl.handle.net/2440/60838
Citations | ||
Scopus | Web of Science® | Altmetric |
---|---|---|
?
|
?
|
Type: | Journal article |
Title: | Analysis of precursors to wine odorant 3-mercaptohexan-1-ol using HPLC-MS/MS: Resolution and quantitation of diastereomers of 3-S-cysteinylhexan-1-ol and 3-S-glutathionylhexan-1-ol |
Author: | Capone, D. Sefton, M. Hayasaka, Y. Jeffery, D. |
Citation: | Journal of Agricultural and Food Chemistry, 2010; 58(3):1390-1395 |
Publisher: | Amer Chemical Soc |
Issue Date: | 2010 |
ISSN: | 0021-8561 1520-5118 |
Statement of Responsibility: | Dimitra L. Capone, Mark A. Sefton, Yoji Hayasaka and David W. Jeffery |
Abstract: | A method has been developed and validated for the analysis of the individual diastereomers of 3-S-cysteinylhexan-1-ol (Cys-3-MH) and 3-S-glutathionylhexan-1-ol (Glut-3-MH) extracted from grape juice and wine. The method uses stable isotope dilution analysis (SIDA) combined with solid-phase extraction (SPE) and reversed-phase high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) for quantitation. These compounds have been considered as potential precursors to the important wine odorant 3-mercaptohexan-1-ol (3-MH). This constitutes the first analytical method where (1) Glut-3-MH has been accurately quantified in grape juice and wine and (2) the individual Cys- and Glut-3-MH diastereomers were separated and quantified by a single HPLC-MS/MS method. The use of deuterium-labeled internal standards has resulted in an accurate and precise method that can achieve quantitation limits of <0.5 microg/L for the individual Cys- and Glut-3-MH diastereomers in grape juice and white wine. The method has been applied to the determination of 3-MH precursor diastereomers in various white juice and wine samples. Overall, Glut-3-MH was always more abundant than Cys-3-MH in the juices and wines examined, regardless of grape variety. Stereochemically, (S)-Glut-3-MH generally dominated over the (R)-diastereomer in the juices and wines, but there was not such a marked difference between the distribution of Cys-3-MH diastereomers. These results have important implications for understanding the formation of wine flavor, and the application of this method will allow further exploration of precursors to the varietal thiol 3-MH. |
Keywords: | Wine aroma varietal thiols wine thiol precursors analysis SIDA HPLC-MS/MS |
Rights: | © 2010 American Chemical Society |
DOI: | 10.1021/jf903720w |
Published version: | http://dx.doi.org/10.1021/jf903720w |
Appears in Collections: | Agriculture, Food and Wine publications Aurora harvest |
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.