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Determination of 13 Volatile Aldehyde Compounds in Wine by GC-QQQ-MS: p-Benzoquinone to Dissociate Hydrogen Sulfite Addition Products

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Abstract

This study validates a new methodology which allows the direct quantification of 13 volatile aldehyde compounds related to oxidative off-flavours in wine. The compounds investigated were four (E)-2-alkenals ((E)-2-heptenal, (E)-2-hexenal, (E)-2-octenal and (E)-2-nonenal), four Strecker aldehydes (2-methylpropanal, 3-methylbutanal, methional and 2-phenylacetaldehyde) and five general aldehydes (hexanal, furfural, 5-methylfurfural, benzaldehyde and nonanal). This methodology involved the addition of p-benzoquinone to release the aldehydes bound to hydrogen sulfite, collection via solid phase extraction, derivatisation by o-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride and quantification by gas chromatography triple-quadrupole mass spectrometer in multiple reaction monitoring mode. Overall, the limit of detection, limit of quantification, accuracy (recovery, 98–103%) and precision (repeatability and reproducibility, RSD ≤ 15%) are sufficient to enable routine measurement of the 13 aldehyde compounds in wine. Sixteen commercial white and red wines of varied varieties and vintages were analysed with this methodology. White wines trended to have higher concentrations of the aldehyde compounds in comparison with the red wines.

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Acknowledgements

This work was conducted as part of a PhD program at the National Wine and Grape Industry Centre (NWGIC) supported by a Charles Sturt University Postgraduate Research Scholarship and an International Tuition Payment scholarship. Further stipend and operating support was provided by Wine Australia (AGW Ph1509). The NWGIC is a research centre within CSU in alliance with the Department of Primary Industries New South Wales (NSW) and the NSW Wine Industry Association.

Funding

This study was funded by Wine Australia (AGW Ph1509) and Charles Sturt University Postgraduate Research Scholarship and an International Tuition Payment scholarship.

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Authors and Affiliations

  1. National Wine and Grape Industry Centre, Wagga Wagga, NSW, 2678, Australia

    Xinyi Zhang, Nikolaos Kontoudakis, John Blackman, Katja Šuklje, Guillaume Antalick & Andrew C. Clark

  2. School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW, 2678, Australia

    Xinyi Zhang, Nikolaos Kontoudakis, John Blackman, Katja Šuklje, Guillaume Antalick & Andrew C. Clark

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  1. Xinyi Zhang
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  2. Nikolaos Kontoudakis
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  5. Guillaume Antalick
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Correspondence to Xinyi Zhang.

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Xinyi Zhang declares that she has no conflict of interest. Nikolaos Kontoudakis declares that he has no conflict of interest. John Blackman declares that he has no conflict of interest. Katja Šuklje declares that she has no conflict of interest. Guillaume Antalick declares that he has no conflict of interest. Andrew Clark declares that he has no conflict of interest.

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Zhang, X., Kontoudakis, N., Blackman, J. et al. Determination of 13 Volatile Aldehyde Compounds in Wine by GC-QQQ-MS: p-Benzoquinone to Dissociate Hydrogen Sulfite Addition Products. Food Anal. Methods 12, 1285–1297 (2019). https://doi.org/10.1007/s12161-019-01463-1

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