Identification of N-gluconyl [corrected] ethanolamine in wine by negative electrospray ionization with post-column chloride attachment and accurate mass determination on a triple-quadrupole mass spectrometer.

In this study a specific taste modulating flavour-ingredient, N-gluconyl [corrected] ethanolamine, was determined in two Beerenauslese wines using two different LC-MS techniques. For a first screening LC-MS(2) on an ion-trap mass spectrometer with negative electrospray ionization (ESI(-)) was applied. Sensitivity (and selectivity) was successfully increased approx.

Liquid chromatography with accurate mass measurement on a triple quadrupole mass-spectrometer for the identification and quantification of N-lactoyl ethanolamine in wine.

In this study a specific taste-modulating flavor ingredient, N-lactoyl ethanolamine, was determined in two Beerenauslese wines using preparative LC, as a first isolation and concentration step, followed by LC-MS/MS on a triple quadrupole in accurate mass (AM) mode. The accurate masses of the analyte and three characteristic fragments were determined with mass accuracies between 8 and 20 ppm. N-lactoyl ethanolamine concentrations in the wines were 0.