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El. knyga: Mass Spectrometry in Grape and Wine Chemistry [Wiley Online]

(National Council of Research, Italy), (CRA-Centro di Ricerca per la Viticoltura)
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Mass Spectrometry in Grape and Wine ChemistryDidesnis paveikslėlis
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Researchers Flamini (quality control of wine, Padua U., Italy)) and Traldi (Institute of Molecular Science and Technologies, Padua) present an in-depth examination of the relationship between the high structural identification power of mass spectrometry techniques and the chemistry of grapes and wine. An overview of mass spectrometry methods and enology is followed by chapters on traditional topics and new developments, including ionization methods, mass analyzers and mass measurements, mass spectrometry methodologies, grape aroma compounds, volatile and aroma compounds in wine, grape and wine polyphenols, compounds released by wood into wine, wine defects caused by compounds, pesticide detection analysis, and peptides and proteins of grape and wine. For students beginning work in enological analytical chemistry, and as a reference for research and quality control laboratories. Annotation ©2010 Book News, Inc., Portland, OR (booknews.com)

A concise, up-to-date overview of the applications of mass spectrometry

To be able to estimate the potentiality of grapes and how it may be transferred into wine is key to grasping enological chemistry. Nowadays, mass spectrometry is a crucial aspect in ensuring the production, the quality, and the safety of grape, wine, and grape derivative products. Mass Spectrometry in Grape and Wine Chemistry examines in depth the relationship between the high structural identification power of mass spectrometry techniques and the chemistry of grapes and wine.

The text is divided into two parts. The first section provides an overview of mass spectrometry methods in relation to enology in three chapters. The second section offers seven chapters on wine chemistry as well as traditional topics and new developments in mass spectrometry. Mass Spectrometry in Grape and Wine Chemistry explores many mass spectrometry applications, including:

  • Ionization methods

  • Mass analyzers and mass measurements

  • Mass spectrometry methodologies

  • Grape aroma compounds

  • Volatile and aroma compounds in wines

  • Grape and wine polyphenols

  • Compounds released by wood into wine

  • Wine defects caused by compounds

  • Pesticide detection analysis

  • Peptides and proteins of grape and wine

Written by leading experts in the field, this book presents an introduction to mass spectrometry and outlines ways to maximize quality control and product safety for the best results. Mass Spectrometry in Grape and Wine Chemistry is an essential handbook for laboratories working in enology.

PREFACE xi
ACKNOWLEDGMENTS xiii
Introduction 1
PART I MASS SPECTROMETRY 9
1 Ionization Methods
11
1.1 Electrospray Ionization,
13
1.1.1 The Taylor Cone,
14
1.1.2 Some Further Considerations,
20
1.1.3 Positive- and Negative-Ion Modes,
22
1.1.4 Micro- and Nano-LC/ESI/MS,
25
1.2 Atmospheric Pressure Chemical Ionization,
28
1.3 Atmospheric Pressure Photoionization,
30
1.4 Surface-Activated Chemical Ionization,
35
1.5 Matrix-Assisted Laser Desorption–Ionization,
38
References,
42
2 Mass Analyzers and Accurate Mass Measurements
45
2.1 Double-Focusing Mass Analyzers,
47
2.2 Quadrupole Mass Filters,
51
2.3 Ion Traps,
57
2.3.1 Three-Dimensional Quadrupole Ion Traps,
58
2.3.2 Linear Ion Traps,
63
2.3.3 Digital Ion Trap,
64
2.3.4 Fourier Transform-Ion Cyclotron Resonance,
67
2.3.5 Orbitrap,
69
2.4 Time of Flight,
71
References,
74
3 MS/MS Methodologies
76
3.1 Triple Quadrupole,
80
3.1.1 Quadrupole Ion Traps,
83
3.1.2 Linear Ion Traps,
84
3.1.3 The MS/MS by a Digital Ion Trap,
85
3.1.4 The FT-MS (ICR and Orbitrap) for MS/MS Studies,
86
3.2 The Q-TOF,
87
3.3 The MALDI TOF-TOF,
89
References,
92
PART II APPLICATIONS OF MASS SPECTROMETRY IN GRAPE AND WINE CHEMISTRY 95
4 Grape Aroma Compounds: Terpenes, C13-Norisoprenoids, Benzene Compounds, and 3-Alkyl-2-Methoxypyrazines
97
4.1 Introduction,
97
4.2 The SPE-GC/MS of Terpenes, Norisoprenoids, and Benzenoids,
102
4.2.1 Preparation of Grape Sample,
103
4.2.2 Analysis of Free Compounds,
103
4.2.3 Analysis of Glycoside Compounds,
104
4.2.4 Analysis of Compounds Formed by Acid Hydrolysis,
105
4.2.5 GC-MS,
106
4.3 The SPME-GC/MS of Methoxypyrazines in Juice and Wine,
106
References,
111
5 Volatile and Aroma Compounds in Wines
117
5.1 Higher Alcohols and Esters Formed from Yeasts,
117
5.1.1 Introduction,
117
5.1.2 SPME-GC/MS Analysis of Higher Alcohols and Esters,
117
5.2 Volatile Sulfur Compounds in Wines,
123
5.2.1 Introduction,
123
5.2.2 The HS-SPME-GC/MS Analysis of Volatile Sulfur Compounds,
124
5.2.3 HS-SPME-GC/MS Analysis of 3-MH and 3-MHA,
127
5.2.4 Analysis of Wine Mercaptans by Synthesis of Pentafluorobenzyl Derivatives,
129
5.3 Carbonyl Compounds in Wines and Distillates,
130
5.3.1 Introduction,
130
5.3.2 The GC/MS Analysis of Wine Carbonyl Compounds by Synthesis of PFBOA Derivatives,
133
5.3.3 HS-SPME-GC/MS of PFBOA Derivatives,
138
5.4 Ethyl and Vinyl Phenols in Wines,
143
5.4.1 Introduction,
143
5.4.2 Analysis of Ethylphenols,
146
5.5 2'-Aminoacetophenone in Wines,
149
References,
151
6 Grape and Wine Polyphenols
163
6.1 Introduction,
163
6.2 The LC/MS of Non-Anthocyanic Polyphenols of Grape,
166
6.3 The LC/MS of Non-Anthocyanic Polyphenols of Wine,
182
6.4 Liquid-Phase MS of Grape Anthocyanins,
191
6.5 The LC/MS of Anthocynanis Derivatives in Wine,
200
6.6 The MALDI-TOF of Grape Procyanidins,
214
References,
221
7 Compounds Released in Wme from Wood
226
7.1 Introduction,
226
7.2 The GC/MS of Wood Volatile Compounds,
232
7.3 The GC/PICI–MS/MS of Wood Volatile Phenols and Benzene Aldehydes in Wine,
233
7.3.1 Sample Preparation,
233
7.3.2 The GC/MS Analysis,
234
References,
238
8 Compounds Responsible for Wine Defects
241
8.1 Ochratoxin A in Grape and Wine,
241
8.1.1 The LC/MS of OTA,
242
8.1.2 The LC/SACI–MS Analysis of OTA,
245
8.2 The SPME–GC/MS/MS Analysis of TCA and TBA in Wine,
249
8.2.1 Sample Preparation,
252
8.2.2 The GC/MS Analysis,
253
8.3 Geosmin,
255
8.3.1 Extraction from Wine and Grape Juice,
256
8.3.2 The GC/MS Analysis,
257
8.4 Analysis of 1-Octen-3-one,
258
8.5 Analysis of 2-Methoxy-3,5-dimethypyrazine in Wine,
259
8.6 Biogenic Amines in Grape and Wine,
260
8.6.1 Preparation of Samples,
262
8.6.2 Analysis of Biogenic Amines,
263
8.7 Ethyl Carbamate in Wine,
265
8.7.1 The EC Analysis,
267
8.8 Wine Geranium Taint,
267
8.8.1 2-Ethoxyhexa-3,5-diene Analysis,
268
8.9 Mousy Off-Flavor of Wines,
268
8.9.1 Extraction and Analysis of Mousy N-Heterocycles,
270
References,
270
9 Pesticides in Grape and Wine
279
9.1 Introduction,
279
9.2 Analytical Methods,
284
9.2.1 Sampling and Sample Preparation,
284
9.2.2 The GC/MS—SIM Analysis of Pesticides,
293
9.2.3 The GC/ITMS Analysis of Pesticides,
301
9.2.4 The LC/MS Analysis of Pesticides,
305
9.3 Isothiocyanates in Wine,
316
References,
318
10 Peptides and Proteins of Grape and Wine
322
10.1 Introduction,
322
10.1.1 Grape Proteins,
324
10.1.2 Wine Proteins,
325
10.2 Analytical Methods,
326
10.2.1 The MS Analysis of Grape Peptides and Proteins,
326
10.2.2 The MS Analysis of Wine Peptides and Proteins,
330
References,
341
INDEX 346
Riccardo Flamini is a researcher in chemistry of Agricultural Research Council (CRA) and works at the Viticulture Research Center in Italy. He is Professor of Quality Control of Wine at Padua University. He is the author of Hyphenated Techniques in Grape and Wine Chemistry, published by Wiley. Pietro Traldi is the Research Executive at the Institute of Molecular Science and Technologies in Padua, Italy. He is a member of the advisory boards of JMS, MSR, RCM, and EMS as well as the promoter and chairman of the Informal Meeting of Mass Spectrometry. He is the author of over five hundred international journals publications along with several books and book chapters, including Quantitative Applications of Mass Spectrometry published by Wiley.
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