Schmarr HG, Ganss S, Sang W, Potouridis T. Analysis of 2-aminoacetophenone in wine using a stable isotope dilution assay and multidimensional gas chromatography-mass spectrometry.
J Chromatogr A 2006;
1150:78-84. [PMID:
17014858 DOI:
10.1016/j.chroma.2006.09.001]
[Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2006] [Revised: 08/25/2006] [Accepted: 09/04/2006] [Indexed: 11/21/2022]
Abstract
The key compound in the wine off-flavor phenomenon "Untypische Alterungsnote" (UTA) is 2-aminoacetophenone (AAP). A new method for its quantitative analysis in wine is described. The analysis is based on solid phase extraction with LiChrolut EN as sorbent material followed by multidimensional gas chromatography coupled to mass spectrometry (MDGC-MS). Matrix effects due to the complex wine aroma composition could be overcome by an alkaline washing step of the extract and the use of selected ion monitoring as detection mode. Quantification is based on a stable isotope dilution assay using deuterated 2-aminoacetophenone as internal standard.
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