Paolini Mauro, Tonidandel Loris, Moser Sergio, Larcher Roberto
Technology Transfer Centre, Fondazione Edmund Mach, via E. Mach 1, 38010, San Michele all'Adige, Italia.
J Mass Spectrom. 2018 Sep;53(9):801-810. doi: 10.1002/jms.4259. Epub 2018 Aug 21.
Aroma plays an important role in food quality, and knowledge of volatile composition is essential to support technological choices during industrial transformation processes. In this study, an innovative GC-MS/MS method useful for fast analysis of the broad aroma profile of oenological products was developed. Fifty volatile compounds of oenological interest belonging to the main chemical classes (acetates, acids, alcohols, aldehydes, esters, ketones, phenols, terpenes, and thiols) were identified and quantified in a single chromatographic run taking only 15 minutes. The high sensitivity of the mass spectrometer, combined with accurate fast chromatography performed with a suitable capillary column, allowed us to avoid further concentration steps after solid phase extraction. Validation of the method was performed in relation to the limit of detection, limit of quantification, linearity range, repeatability, reproducibility, and recovery. Once validated, the method was successfully tested on commercial oenological samples, demonstrating its applicability to fast routine multiaroma analysis.
香气在食品质量中起着重要作用，了解挥发性成分对于在工业转型过程中支持技术选择至关重要。在本研究中，开发了一种创新的气相色谱-串联质谱（GC-MS/MS）方法，可用于快速分析酿酒产品的广泛香气特征。在仅需15分钟的一次色谱运行中，鉴定并定量了属于主要化学类别（乙酸酯、酸、醇、醛、酯、酮、酚、萜类和硫醇）的50种酿酒相关挥发性化合物。质谱仪的高灵敏度，结合使用合适的毛细管柱进行的精确快速色谱分析，使我们能够在固相萃取后避免进一步的浓缩步骤。该方法针对检测限、定量限、线性范围、重复性、再现性和回收率进行了验证。经验证后，该方法成功应用于商业酿酒样品测试，证明了其在快速常规多香气分析中的适用性。
