Abstract：
:Alkyl-methoxypyrazines (MPs) are important odour-active constituents of many grape cultivars and their wines. Recently, a new MP - 2,5-dimethyl-3-methoxypyrazine (DMMP) - has been reported as a possible constituent of wine. This study sought to develop a rapid and reliable method for quantifying DMMP, isopropyl methoxypyrazine (IPMP), secbutyl methoxypyrazine (SBMP) and isobutyl methoxypyrazine (IBMP) in wine. The proposed method is able to rapidly and accurately resolve all 4 MPs in a range of wine styles, with limits of detection between 1 and 2 ng L(-1) for IPMP, SBMP and IBMP and 5 ng L(-1) for DMMP. Analysis of a set of 11 commercial wines agrees with previously published values for IPMP, SBMP and IBMP, and shows for the first time that DMMP may be an important and somewhat common odorant in red wines. To our knowledge, this is the first analytical method developed for the quantification of DMMP in wine.
journal_name
Food Chemjournal_title
Food chemistryauthors
Botezatu A,Pickering GJ,Kotseridis Ydoi
10.1016/j.foodchem.2014.03.044subject
Has Abstractpub_date
2014-10-01 00:00:00pages
141-7eissn
0308-8146issn
1873-7072pii
S0308-8146(14)00435-Xjournal_volume
160pub_type
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