Mass Spectrometry in Grape and Wine Chemistry

The book will be divided into two parts. The first is an overview of Mass Spec. methods that are applicable to enology (the science of wine and winemaking). These include electrospray ionization, chemical ionization, time-of-flight, fourier transform, and ion trap MS, to name a few. The second part of the book will discuss the different enological aspects that require MS analysis: from analyzing grape varietals, contaminants, and proteins to measuring pesticide levels.

Riccardo Flamini is a researcher in chemistry of Agricultural Research Council (CRA) and work at the Viticulture Research Center in Italy. He is Professor of Quality Control of Wine at Padua University. He is the author of Hyphenated Techniques Grape and Wine Chemistry, published by Wiley. Pietro Traldi is the Research Executive at the Institute of Molecular Science and Technologies in Padua, Italy. He is a member of the advisory boards of JMS, MSR, RCM, and EMS as well as the promoter and chairman of the Informal Meeting of Mass Spectrometry. He is the author of over five hundred international journals publications along with several books and book chapters, including Quantitative Application of Mass Spectrometry published by Wiley.

Preface	p. xi
Acknowledgments	p. xiii
Introduction	p. 1
Mass Spectrometry	p. 9
Ionization Methods	p. 11
Electrospray Ionization	p. 13
The Taylor Cone	p. 14
Some Further Considerations	p. 20
Positive-and Negative-Ion Modes	p. 22
Micro-and Nano-LC/ESI/MS	p. 25
Atmospheric Pressure Chemical Ionization	p. 28
Atmospheric Pressure Photoionization	p. 30
Surface-Activated Chemical Ionization	p. 35
Matrix-Assisted Laser Desorption-Ionization	p. 38
References	p. 42
Mass Analyzers and Accurate Mass Measurements	p. 45
Double-Focusing Mass Analyzers	p. 47
Quadrupole Mass Filters	p. 51
Ion Traps	p. 57
Three-Dimensional Quadrupole Ion Traps	p. 58
Linear Ion Traps	p. 63
Digital Ion Trap	p. 64
Fourier Transform-Ion Cyclotron Resonance	p. 67
Orbitrap	p. 69
Time of Flight	p. 71
References	p. 74
MS/MS Methodologies
Triple Quadrupole	p. 80
Quadrupole Ion Traps	p. 83
Linear Ion Traps	p. 84
The MS/MS by a Digital Ion Trap	p. 85
The FT-MS (ICR and Orbitrap) for MS/MS Studies	p. 86
The Q-TOF	p. 87
The MALDI TOF-TOF	p. 89
References	p. 92
Applications Of Mass Spectrometry in Grape and Wine Chemistry	p. 95
Grape Aroma Compounds: Terpenes, C₁₃-Norisoprenoids, Benzene Compounds, and 3-Alkyl-2-Methoxypyrazines	p. 07
Introduction	p. 97
The SPE-GC/MS of Terpenes, Norisoprenoids, and Benzenoids	p. 102
Preparation of Grape Sample	p. 103
Analysis of Free Compounds	p. 103
Analysis of Glycoside Compounds	p. 104
Analysis of Compounds Formed by Acid Hydrolysis	p. 105
GC-MS	p. 106
The SPME-GC/MS of Methoxypyrazines in Juice and Wine	p. 106
References	p. 111
Volatile and Aroma Compounds in Wines	p. 117
Higher Alcohols and Esters Formed from Yeasts	p. 117
Introduction	p. 117
SPME-GC/MS Analysis of Higher Alcohols and Esters	p. 117
Volatile Sulfur Compounds in Wines	p. 123
Introduction	p. 123
The HS-SPME-GC/MS Analysis of Volatile Sulfur Compounds	p. 124
HS-SPME-GC/MS Analysis of 3-MH and 3-MHA	p. 127
Analysis of Wine Mercaptans by Synthesis of Pentafluorobenzyl Derivatives	p. 129
Carbonyl Compounds in Wines and Distillates	p. 130
Introduction	p. 130
The GC/MS Analysis of Wine Carbonyl Compounds by Synthesis of PFBOA Derivatives	p. 133
HS-SPME-GC/MS of PFBOA Derivatives	p. 138
Ethyl and Vinyl Phenols in Wines	p. 143
Introduction	p. 143
Analysis of Ethylphenols	p. 146
2'-Aminoacetophenone in Wines	p. 149
References	p. 151
Grape and Wine Polyphenols	p. 163
Introduction	p. 163
The LC/MS of Non-Anthocyanic Polyphenols of Grape	p. 166
The LC/MS of Non-Anthocyanic Polyphenols of Wine	p. 182
Liquid-Phase MS of Grape Anthocyanins	p. 191
The LC/MS of Anthocynanis Derivatives in Wine	p. 200
The MALDI-TOF of Grape Procyanidins	p. 214
References	p. 221
Compounds Released in Wine from Wood	p. 226
Introduction	p. 226
The GC/MS of Wood Volatile Compounds	p. 232
The GC/PICI-MS/MS of Wood Volatile Phenols and Benzene Aldehydes in Wine	p. 233
Sample Preparation	p. 233
The GC/MS Analysis	p. 234
References	p. 238
Compounds Responsible for Wine Defects	p. 241
Ochratoxin A in Grape and Wine	p. 241
The LC/MS of OTA	p. 242
The LC/SACI-MS Analysis of OTA	p. 245
The SPME-GC/MS/MS Analysis of TCA and TBA in Wine	p. 249
Sample Preparation	p. 252
The GC/MS Analysis	p. 253
Geosmin	p. 255
Extraction from Wine and Grape Juice	p. 256
The GC/MS Analysis	p. 257
Analysis of l-Octen-3-one	p. 258
Analysis of 2-Methoxy-3,5-dimethypyrazine in Wine	p. 259
Biogenic Amines in Grape and Wine	p. 260
Preparation of Samples	p. 262
Analysis of Biogenic Amines	p. 263
Ethyl Carbamate in Wine	p. 265
The EC Analysis	p. 267
Wine Geranium Taint	p. 267
2-Ethoxyhexa-3,5-diene Analysis	p. 268
Mousy Off-Flavor of Wines	p. 268
Extraction and Analysis of Mousy N-Heterocycles	p. 270
References	p. 270
Pesticides in Grape and Wine	p. 279
Introduction	p. 279
Analytical Methods	p. 284
Sampling and Sample Preparation	p. 284
The GC/MS-SIM Analysis of Pesticides	p. 293
The GC/ITMS Analysis of Pesticides	p. 301
The LC/MS Analysis of Pesticides	p. 305
Isothiocyanates in Wine	p. 316
References	p. 318
Peptides and Proteins of Grape and Wine	p. 322
Introduction	p. 322
Grape Proteins	p. 324
Wine Proteins	p. 325
Analytical Methods	p. 326
The MS Analysis of Grape Peptides and Proteins	p. 326
The MS Analysis of Wine Peptides and Proteins	p. 330
References	p. 341
Index	p. 346
Table of Contents provided by Ingram. All Rights Reserved.

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Mass Spectrometry in Grape and Wine Chemistry

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Mass Spectrometry in Grape and Wine Chemistry

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