AI Article Synopsis
- The study examined the presence of α-ionone, β-ionone, and β-damascenone in various authentic and commercial wines, focusing on their potential as aroma markers.
- A specialized technique called headspace solid-phase microextraction (HS-SPME) was used to extract these compounds, which were then analyzed using advanced gas chromatography and mass spectrometry.
- Results showed that authentic wines had a higher presence of the (R)-enantiomer of α-ionone, suggesting that changes in its ratio could indicate potential wine adulteration, especially in wines with stronger flavors.
Article Abstract
Native concentrations of α-ionone, β-ionone, and β-damascenone were studied in various authentic and commercial wines. In addition, the enantiomeric distribution of α-ionone was determined and its merits as a potential marker for aroma adulteration in wine were discussed. For extraction of volatiles, headspace solid-phase microextraction (HS-SPME) was applied, followed by heart-cut multidimensional gas chromatography coupled to tandem mass spectrometric detection for trace-level analysis. The enantioselective analysis of α-ionone was achieved with octakis(2,3-di-O-pentyl-6-O-methyl)-γ-cyclodextrin as the chiral selector in the separation column for gas chromatography (GC). In all the authentic wines studied, α-ionone showed a high enantiomeric ratio in favor of the (R)-enantiomer. Since an illegal addition of α-ionone in a racemic form changes the enantiomeric ratio, this ratio may serve as an adulteration marker. Concentrations varied between
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http://dx.doi.org/10.1007/s00216-016-9767-6 DOI Listing Publication Analysis
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