“Smoke taint” refers to the aroma that wine takes on
when grapes in a vineyard are exposed to smoke from
wildfires during ripening, a frequent occurrence in Australia
and the western US which has significantly increased in
recent years. Wines afflicted with smoke taint are often
described as “campfire” or “ash tray” and are typically not
accepted by consumers. Because of this, a fast and
accurate screening method for smoke taint is necessary for
winemakers who are faced with remediation, blending, or
discarding decisions when grapes are being harvested
during or after a wildfire.
Guaiacol and 4-methylguaiacol are two compounds
typically analyzed as markers of smoke taint, as they are
most abundant compared to other smoke-derived odorants
like 4-ethylguaiacol, 4-ethylphenol, and eugenol.
By combining solid phase microextraction (SPME)
sampling prior to analysis by triple quadrupole gas
chromatography-mass spectrometry (GCMS), sensitivity of
volatiles increases while matrix effects decrease. In SPME,
a sorbent fiber is exposed to the headspace of a sample
allowing volatiles to ad/absorb to the fiber, which is then
injected into the system where desorption occurs
immediately prior to analysis. This technique is ideal for the
analysis of ppb-level odorants, such as smoke taint
compounds, because of the sensitivity it can achieve while
minimizing sample preparation.
In this work, a multiple-reaction monitoring (MRM)
method with SPME preconcentration was developed for
quantification of guaiacol and 4-methylguaiacol in smoke
taint-afflicted wines. Method validation was performed on
wines containing low-ppb levels of analytes. Sub-ppb
detection limits were achieved for both compounds with the
use of a deuterated internal standard.
- Content Type:
- Document Number:
- Product Type:
- Gas Chromatography Mass Spectrometry (GC-MS)
- Smoke Taint, Wine, Food, Beverages, GCMS-TQ8050 NX Triple Quadrupole GC-MS/MS, AOC-6000 Plus Multifunctional Autosampler
- File Name:
- File Size:
Question about this literature?