Analysis of 2-aminoacetophenone in wine using a stable isotope dilution assay and multidimensional gas
Hans-Georg Schmarr1, Sebastian Ganss, Wei Sang
1Dienstleistungszentrum Ländlicher Raum Rheinpfalz, Breitenweg 71, D-67435 Neustadt an der Weinstrasse, Germany. hans-georg.schmarr@dlr.rlp.de
Abstract:
The key compound in the wine off-flavor phenomenon "Untypische Alterungsnote" (UTA) is 2-aminoacetophenone (AAP). A new method for its quantitative analysis in wine is described. The analysis is based on solid phase extraction with LiChrolut EN as sorbent material followed by multidimensional gas chromatography coupled to mass spectrometry (MDGC-MS). Matrix effects due to the complex wine aroma composition could be overcome by an alkaline washing step of the extract and the use of selected ion monitoring as detection mode. Quantification is based on a stable isotope dilution assay using deuterated 2-aminoacetophenone as internal standard.
More Related Videos
Related Concept Videos
Mass Spectrometry: Alcohol Fragmentation
Mass Spectrometry of Amines


