Synthesis of labelled [2H4]β-damascenone, [2H2]2-methoxy-3- isobutylpyrazine, [2H3]α-ionone, and [2H3]β-ionone, for quantification in grapes, juices and wines
1998; Elsevier BV; Volume: 824; Issue: 1 Linguagem: Inglês
10.1016/s0021-9673(98)00650-5
ISSN1873-3778
AutoresYorgos Kotseridis, Raymond Baumes, Georges K Skouroumounis,
Tópico(s)Tea Polyphenols and Effects
ResumoThe syntheses of four isotopically labelled aroma compounds, [2H4]β-damascenone, [2H2]2-methoxy-3-isobutylpyrazine, [2H3]α-ionone, and [2H3]β-ionone, whose natural analogues are commonly found in grapes and wines, have each been achieved in a one step reaction. These compounds were used to establish analytical procedures to quantify the natural analogues in grape juices and wines, by gas chromatography–mass spectroscopy. The concentration of β-damascenone, 2-methoxy-3-isobutylpyrazine, α-ionone and β-ionone in a 1996 St-Emilion Merlot wine was, 2.9 μg l−1, 11.4 ng l−1, 27.9 ng l−1 and 84.1 ng l−1 respectively, with a coefficient of variance below 5% for each analyte.
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