Cox, A.Capone, D.Elsey, G.Perkins, M.Sefton, M.2010-01-292010-01-292005Journal of Agricultural and Food Chemistry, 2005; 53(9):3584-35910021-85611520-5118http://hdl.handle.net/2440/55909A 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.enTPBSIDApolyphenolsJournal article002009214110.1021/jf04790570002288102000482-s2.0-1994439228437902Capone, D. [0000-0003-4424-0746]