Determination of 2-methoxy-3-alkylpyrazines in wine by gas chromatography/mass spectrometry

Authors

  • R. L. N. Harris
  • M. J. Lacey
  • W. V. Brown
  • M. S. Allen

DOI:

https://doi.org/10.5073/vitis.1987.26.201-207

Keywords:

wine, flavour, constituent, analysis, Australia

Abstract

2-Methoxy-3-alkylpyrazines have been isolated for the first time from a Sauvignon blanc wine by using a combination of distillation or headspace sampling and trapping by an ion-exchange resin. 2-Methoxy-3-isobutylpyrazine has been identified by gas chromatography/mass spectrometry as the major methoxypyrazine in a New Zealand Sauvignon blanc and, with the aid of 2-methoxy-d3-3-isobutylpyrazine as internal standard, its concentration has been determined as 35 ± 2 ppt. The method can be applied to small wine samples (< 60 ml) and detection limits are below the olfactory thresholds.

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Published

2015-12-16

Issue

Vol. 26 No. 4 (1987): VITIS

Section

Article

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