Mass Spectrometry in Grape and Wine Chemistry

MASS SPECTROMETRY IN GRAPE AND WINE CHEMISTRY......Page 4
CONTENTS......Page 8
PREFACE......Page 14
ACKNOWLEDGMENTS......Page 16
Introduction......Page 18
PART I MASS SPECTROMETRY......Page 26
1 Ionization Methods......Page 28
1.1 Electrospray Ionization......Page 30
1.1.1 The Taylor Cone......Page 31
1.1.2 Some Further Considerations......Page 37
1.1.3 Positive- and Negative-Ion Modes......Page 39
1.1.4 Micro- and Nano-LC/ESI/MS......Page 42
1.2 Atmospheric Pressure Chemical Ionization......Page 45
1.3 Atmospheric Pressure Photoionization......Page 47
1.4 Surface-Activated Chemical Ionization......Page 52
1.5 Matrix-Assisted Laser Desorption–Ionization......Page 55
References......Page 59
2 Mass Analyzers and Accurate Mass Measurements......Page 62
2.1 Double-Focusing Mass Analyzers......Page 64
2.2 Quadrupole Mass Filters......Page 68
2.3 Ion Traps......Page 74
2.3.1 Three-Dimensional Quadrupole Ion Traps......Page 75
2.3.2 Linear Ion Traps......Page 80
2.3.3 Digital Ion Trap......Page 81
2.3.4 Fourier Transform–Ion Cyclotron Resonance......Page 84
2.3.5 Orbitrap......Page 86
2.4 Time of Flight......Page 88
References......Page 91
3 MS/MS Methodologies......Page 93
3.1 Triple Quadrupole......Page 97
3.1.1 Quadrupole Ion Traps......Page 100
3.1.2 Linear Ion Traps......Page 101
3.1.3 The MS/MS by a Digital Ion Trap......Page 102
3.1.4 The FT-MS (ICR and Orbitrap) for MS/MS Studies......Page 103
3.2 The Q-TOF......Page 104
3.3 The MALDI TOF–TOF......Page 106
References......Page 109
PART II APPLICATIONS OF MASS SPECTROMETRY IN GRAPE AND WINE CHEMISTRY......Page 112
4.1 Introduction......Page 114
4.2 The SPE–GC/MS of Terpenes, Norisoprenoids, and Benzenoids......Page 119
4.2.2 Analysis of Free Compounds......Page 120
4.2.3 Analysis of Glycoside Compounds......Page 121
4.2.4 Analysis of Compounds Formed by Acid Hydrolysis......Page 122
4.3 The SPME–GC/MS of Methoxypyrazines in Juice and Wine......Page 123
References......Page 128
5.1.2 SPME–GC/MS Analysis of Higher Alcohols and Esters......Page 134
5.2.1 Introduction......Page 140
5.2.2 The HS–SPME–GC/MS Analysis of Volatile Sulfur Compounds......Page 141
5.2.3 HS–SPME–GC/MS Analysis of 3-MH and 3-MHA......Page 144
5.2.4 Analysis of Wine Mercaptans by Synthesis of Pentafluorobenzyl Derivatives......Page 146
5.3.1 Introduction......Page 147
5.3.2 The GC/MS Analysis of Wine Carbonyl Compounds by Synthesis of PFBOA Derivatives......Page 150
5.3.3 HS–SPME–GC/MS of PFBOA Derivatives......Page 155
5.4.1 Introduction......Page 160
5.4.2 Analysis of Ethylphenols......Page 163
5.5 2′-Aminoacetophenone in Wines......Page 166
References......Page 168
6.1 Introduction......Page 180
6.2 The LC/MS of Non-Anthocyanic Polyphenols of Grape......Page 183
6.3 The LC/MS of Non-Anthocyanic Polyphenols of Wine......Page 199
6.4 Liquid-Phase MS of Grape Anthocyanins......Page 208
6.5 The LC/MS of Anthocynanis Derivatives in Wine......Page 217
6.6 The MALDI–TOF of Grape Procyanidins......Page 231
References......Page 238
7.1 Introduction......Page 243
7.2 The GC/MS of Wood Volatile Compounds......Page 249
7.3.1 Sample Preparation......Page 250
7.3.2 The GC/MS Analysis......Page 251
References......Page 255
8.1 Ochratoxin A in Grape and Wine......Page 258
8.1.1 The LC/MS of OTA......Page 259
8.1.2 The LC/SACI–MS Analysis of OTA......Page 262
8.2 The SPME–GC/MS/MS Analysis of TCA and TBA in Wine......Page 266
8.2.1 Sample Preparation......Page 269
8.2.2 The GC/MS Analysis......Page 270
8.3 Geosmin......Page 272
8.3.1 Extraction from Wine and Grape Juice......Page 273
8.3.2 The GC/MS Analysis......Page 274
8.4 Analysis of 1-Octen-3-one......Page 275
8.5 Analysis of 2-Methoxy-3,5-dimethypyrazine in Wine......Page 276
8.6 Biogenic Amines in Grape and Wine......Page 277
8.6.1 Preparation of Samples......Page 279
8.6.2 Analysis of Biogenic Amines......Page 280
8.7 Ethyl Carbamate in Wine......Page 282
8.8 Wine Geranium Taint......Page 284
8.9 Mousy Off-Flavor of Wines......Page 285
References......Page 287
9.1 Introduction......Page 296
9.2.1 Sampling and Sample Preparation......Page 301
9.2.2 The GC/MS–SIM Analysis of Pesticides......Page 310
9.2.3 The GC/ITMS Analysis of Pesticides......Page 318
9.2.4 The LC/MS Analysis of Pesticides......Page 322
9.3 Isothiocyanates in Wine......Page 333
References......Page 335
10.1 Introduction......Page 339
10.1.1 Grape Proteins......Page 341
10.1.2 Wine Proteins......Page 342
10.2.1 The MS Analysis of Grape Peptides and Proteins......Page 343
10.2.2 The MS Analysis of Wine Peptides and Proteins......Page 347
References......Page 358
INDEX......Page 363