Screening of musty-earthy compounds from tainted cork using water-based soaks followed by headspace solid-phase microextraction and gas chromatography–mass spectrometry
- 257 Downloads
Compounds responsible for musty-earthy off-flavours in cork, namely 2-methylisoborneol (MIB), geosmin (GSM), 2,4,6-trichloroanisole (TCA) and 2-methoxy-3-isopropylpyrazine (IPMP), were determined from tainted cork using water-based soaks followed by headspace solid-phase microextraction and gas chromatography–mass spectrometry (HS-SPME–GC–MS). The influence of the fibre coating used and of the extraction time and temperature were investigated for the joint analysis of MIB, GSM, TCA and IPMP. Considering the obtained results, an extraction time of 30 min at a temperature of 50 °C were fixed as experimental conditions, using a divinylbenzene/carboxen-polydimethylsiloxane/polydimethylsiloxane (DVB/CAR/PDMS) fibre. Quality parameters of the chromatographic method were obtained and good recoveries (117–128%) were found in spiked aqueous cork macerates. Using the same experimental conditions, the presence of guaiacol, 2,3,4,6-tetrachloroanisole (TeCA), pentachloroanisole (PCA), 2,4,6-tribromoanisole (TBA) and 2-methoxy-3,5-dimethylpyrazine (MDMP) could also be evaluated in a single chromatogram. From all the compounds analyzed in tainted samples, TCA and guaiacol were the only contaminants present and only TCA concentrations were found above its perception threshold in water.
KeywordsCork Musty-earthy taint Solid phase microextraction
C. Prat is the recipient of PhD grant from the University of Girona and the Council of Palafrugell (BRAE 04/03). We thank Geyru S.A. and TESA for the provision of cork material and help in organoleptic analyses.
- 2.Simpson RF (1990) Wine Ind J 5:286–296Google Scholar
- 5.Amon JM, Vandepeer JM, Simpson RF (1989) Aust NZ Wine Ind J 4:62–69Google Scholar
- 6.Anonymous QUERCUS, qualitative experiments to determine the components responsible and eliminate the causes of undesirable sensory characteristics in drinks stoppered with cork. European Union and C.E. Liège Contract No. AIR1-CT92–0372. 1996Google Scholar
- 8.Simpson RF, Capone DL, Duncan BC, Sefton MA (2005) Wine Ind J 20:26–31Google Scholar
- 9.Pawliszyn J (1997) Solid-phase microexraction. Theory and practice. Wiley, New YorkGoogle Scholar
- 14.Martinez-Urunuela A, Gonzalez-Saiz JM, Pizarro C (2004) J Chromatogr A 1056:49–56Google Scholar
- 19.Anonymous UNE 56928 (2004) Tapones de corcho. Análisis sensorial Google Scholar
- 20.Anonymous UNE 56930 (2005) Tapones de corcho. Determinación del 2,4,6-tricloroanisol (TCA) transferibleGoogle Scholar
- 22.Chatonnet P, Labadie MD, Boutou S (2003) J Int Sci Vigne Vin 37:181–193Google Scholar
- 30.EURACHEM (1998) The fitness for purpose of analytical methods. A laboratory guide to method validation and related topics, EURACHEM Secretariat, TeddingtonGoogle Scholar