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Quantitative analysis of geraniol, nerol, linalool, and α-terpineol in wine

Abstract

A mixture of [2H7]-geraniol, [2H7]-nerol, [2H7]-linalool and [2H7]-α-terpineol was prepared for use as internal standards in a rapid and accurate analytical method, employing gas chromatography–mass spectrometry (GC/MS), to determine the concentration of geraniol, nerol, linalool and α-terpineol in wine. The method avoids the possible formation, degradation and interconversion of these compounds during their analysis.

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Acknowledgments

We thank Dr Markus Herderich and Professor Peter Høj for their advice and encouragement, and Mr Phil Clements of the University of Adelaide for his technical expertise with the NMR instrument. This project is supported by Australia's grapegrowers and winemakers through their investment body, the Grape and Wine Research and Development Corporation, with matching funds from the Federal Government.

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Correspondence to Alan P. Pollnitz.

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D. Sejer Pedersen and Dimitra L. Capone contributed equally

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Pedersen, D.S., Capone, D.L., Skouroumounis, G.K. et al. Quantitative analysis of geraniol, nerol, linalool, and α-terpineol in wine. Anal Bioanal Chem 375, 517–522 (2003). https://doi.org/10.1007/s00216-002-1716-x

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Keywords

  • GC/MS
  • Wine
  • Geraniol
  • Nerol
  • Linalool
  • α-Terpineol
  • Artefacts