8 results match your criteria ionization cognac

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Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits.

J Agric Food Chem 2021 Apr 8;69(15):4509-4517. Epub 2021 Apr 8.

Unité de recherche OEnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, 33882 Villenave d'Ornon cedex, France.

The aim of this study was to improve our knowledge on the chemical markers of Cognac aromas. We report results concerning the distribution and sensorial impact of 3-methyl-2,4-nonanedione (MND), a well-known compound in aged red wine, reminiscent of anise or "dried fruit", according to its concentration. We assayed first this diketone (solid-phase microextraction (SPME)-gas chromatography (GC)/mass spectrometry (MS), chemical ionization (CI)) in many Cognac samples followed by grappa, brandy, rum, whisky, vodka, and fruit spirits, and concentrations ranged from traces to 11. Read More

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Aromatic Potential of Bordeaux Grape Cultivars: Identification and Assays on 4-Oxononanoic Acid, a γ-Nonalactone Precursor.

J Agric Food Chem 2020 Nov 9;68(47):13344-13352. Epub 2020 Nov 9.

Université de Bordeaux, INRAE, Unite de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon Cedex, France.

γ-Nonalactone has been demonstrated to be a chemical marker of dried/cooked fruit nuances detected in must and wine, but little is known about its formation pathways. Therefore, on the basis of the literature, we hypothesized 4-oxononanoic acid as a potential precursor. Using dichloromethane extraction followed by gas chromatography coupled to negative chemical ionization mass spectrometry, this keto acid was identified and quantified in Merlot and Cabernet Sauvignon musts. Read More

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November 2020

Comparison of electron and chemical ionization modes for the quantification of thiols and oxidative compounds in white wines by gas chromatography-tandem mass spectrometry.

J Chromatogr A 2015 Oct 21;1415:123-33. Epub 2015 Aug 21.

INRA, ISVV, USC 1366 Œnologie, FR-33140 Villenave d'Ornon, France; Univ. de Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d'Ornon, France.

A rapid, sensitive method for assaying volatile impact compounds in white wine was developed using gas chromatography-tandem mass spectrometry (GC-MS/MS) technology, with a triple quadrupole analyzer operating in chemical ionization and electron impact mode. This GC-MS/MS method made it possible to assay volatile thiols (3SH: 3-sulfanylhexanol, formerly 3MH; 3SHA: 3-sulfanylhexyl acetate, formerly 3MHA; 4MSP: 4-methyl-4-sulfanylpentan-2-one, formerly 4MMP; BM: benzenemethanethiol; E2SA: ethyl 2-sulfanylacetate; and 2FM: 2-furanmethanethiol) and odoriferous oxidation markers (Sotolon: 4,5-dimethyl-3-hydroxy-2(5)H-furanone, methional, and phenylacetaldehyde) simultaneously in dry white wines, comparing electron impact (EI) and chemical ionization (CI) modes. More molecular ions were produced by CI than protonated molecules, despite the greater fragmentation caused by EI. Read More

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October 2015

Role of 3-methyl-2,4-nonanedione in the flavor of aged red wines.

J Agric Food Chem 2013 Jul 17;61(30):7373-80. Epub 2013 Jul 17.

SEGUIN MOREAU France, ZI Merpins, Cognac, France.

GC-MS in chemical ionization mode (CI) was used as a simple, sensitive method for assaying 3-methyl-2,4-nonanedione (MND) in 67 red wines. MND content was shown to be lower in nonoxidized red wines and higher in oxidized red wines, that is, systematically exceeding the perception threshold (62 ng/L). Concentrations up to 340 ng/L in the most oxidized red wines were also evidenced. Read More

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Determination of 3-methyl-2,4-nonanedione in red wines using methanol chemical ionization ion trap mass spectrometry.

J Chromatogr A 2011 Sep 16;1218(39):7023-30. Epub 2011 Aug 16.

SEGUIN MOREAU France, Z.I. Merpins, BP 94, 16103 Cognac, France.

A compound associated with oxidized flavor in red wines was recently-identified as 3-methyl-2,4-nonanedione (MND). In order to quantify it, positive chemical ionization (PCI) in an ion trap was studied using conventional liquid reagents such as methanol, acetonitrile, and acetone, as well as non-conventional liquid reagents such as ethyl acetate, diethyl ether, pentane, isohexane, and heptane. Under laboratory conditions, very different response factors were obtained with MND depending on the gas. Read More

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September 2011

Changes in the sotolon content of dry white wines during barrel and bottle aging.

J Agric Food Chem 2008 Apr 29;56(8):2688-93. Epub 2008 Mar 29.

Seguin Moreau France, Z.I. Merpins, B.P. 94, 16103 Cognac, France.

GC-MS in electron ionization mode (EI) was used as a simple, sensitive method for assaying sotolon [4,5-dimethyl-3-hydroxy-2(5) H-furanone] in various dry white wines. The impact of barrel-aging conditions, that is, whether yeast lees were present or not, on the formation of sotolon in dry white wines was then studied. The sotolon content was highest in dry white wines aged in new barrels without lees, often exceeding the perception threshold (8 microg/L). Read More

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Gas chromatographic determination of N-nitrosamines in beverages following automatic solid-phase extraction.

J Agric Food Chem 2007 Nov 26;55(24):9758-63. Epub 2007 Oct 26.

Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, E-14071 Córdoba, Spain.

A semiautomatic method for the determination of seven N-nitrosamines in beverages by gas chromatography with nitrogen-phosphorus detection is proposed. Beverage samples are aspirated into a solid-phase extraction module for preconcentration and cleanup. The influence of the experimental conditions was examined by using various sorbents among which LiChrolut EN was found to provide quantitative elution and the highest preconcentration factors of all. Read More

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November 2007

Identification of trace volatile compounds in freshly distilled Calvados and Cognac using preparative separations coupled with gas chromatography-mass spectrometry.

J Agric Food Chem 2004 Aug;52(16):5124-34

ERPCB, IUT-UFR Sciences, 6 Boulevard du Maréchal Juin, F-14032 Caen, France.

Gas chromatography coupled with mass spectrometry (GC-MS) using both electron impact and chemical ionization detection modes led to the determination of the volatile composition of two samples of freshly distilled Cognac and two samples of freshly distilled Calvados. A total of 169 volatile compounds were directly identified in dichloromethane extracts obtained by liquid-liquid extraction. Trace compounds present in both spirits were characterized with the help of preparative separations. Read More

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