Development and validation of a simple analytical method for the determination of 2,4,6-trichloroanisole in wine by GC–MS

Autores
Patil, Sagram H.; Banerjee, Kaushik; Utture, Sagar C.; Fontana, Ariel Ramón; Altamirano, Jorgelina Cecilia; Oulkar, Dasharath P.; Wagh, Sameer S.; Dasgupta, Soma; Patil, Shubhangi B.; Jadhab, Manjusha R.; Ugare, Bharat R.; Adsule, Pandurang G.; Deshmukh, Madhukar B.
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A novel method for the residue analysis of wine spoilage compound 2,4,6-trichloroanisole is reported. Wine (60 ml) was extracted with 2 ml toluene in presence of 24 g MgSO4 and 6 g NaCl. Cleanup of the toluene phase by dispersive solid phase extraction with mixture of 100 mg CaCl2, 25 mg primary secondary amine and 50 mg MgSO4 was effective in minimising co-extractives and matrix effects. Time-of-flight and tandem mass spectrometric parameters were optimised to achieve linearity over 0.25–500 ng ml1 and method detection limit 0.0083 ng ml1 which is well below the odour threshold of 0.04 ng ml1 . Recoveries at 0.04, 0.2 and 0.8 ng ml1 were within 80–110% (±8%). The method was reproducible when tested for Argentinean wines with intra-laboratory Horwitz ratios being <0.20 in white and red wines at both the laboratories of India and Argentina. The method could be successfully applied for incurred wine samples.
Fil: Patil, Sagram H.. National Research Centre For Grapes; India. Shivaji University; India
Fil: Banerjee, Kaushik. National Research Centre For Grapes; India
Fil: Utture, Sagar C.. National Research Centre For Grapes; India
Fil: Fontana, Ariel Ramón. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Regional de Investigaciones Científicas y Tecnológicas. Laboratorio de Investigaciones y Servicios Ambientales Mendoza; Argentina
Fil: Altamirano, Jorgelina Cecilia. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Regional de Investigaciones Científicas y Tecnológicas. Laboratorio de Investigaciones y Servicios Ambientales Mendoza; Argentina
Fil: Oulkar, Dasharath P.. National Research Centre For Grapes; India
Fil: Wagh, Sameer S.. National Research Centre For Grapes; India
Fil: Dasgupta, Soma. National Research Centre For Grapes; India
Fil: Patil, Shubhangi B.. National Research Centre For Grapes; India
Fil: Jadhab, Manjusha R.. National Research Centre For Grapes; India
Fil: Ugare, Bharat R.. National Research Centre For Grapes; India
Fil: Adsule, Pandurang G.. National Research Centre For Grapes; India
Fil: Deshmukh, Madhukar B.. Shivaji University; India
Materia
WINE
2,4,6-TRICHLOROANISOLE
GC-TOFMS
GC-MS/MS
METHOD VALIDATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/107209
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/107209
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Development and validation of a simple analytical method for the determination of 2,4,6-trichloroanisole in wine by GC–MSPatil, Sagram H.Banerjee, KaushikUtture, Sagar C.Fontana, Ariel RamónAltamirano, Jorgelina CeciliaOulkar, Dasharath P.Wagh, Sameer S.Dasgupta, SomaPatil, Shubhangi B.Jadhab, Manjusha R.Ugare, Bharat R.Adsule, Pandurang G.Deshmukh, Madhukar B.WINE2,4,6-TRICHLOROANISOLEGC-TOFMSGC-MS/MSMETHOD VALIDATIONhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1A novel method for the residue analysis of wine spoilage compound 2,4,6-trichloroanisole is reported. Wine (60 ml) was extracted with 2 ml toluene in presence of 24 g MgSO4 and 6 g NaCl. Cleanup of the toluene phase by dispersive solid phase extraction with mixture of 100 mg CaCl2, 25 mg primary secondary amine and 50 mg MgSO4 was effective in minimising co-extractives and matrix effects. Time-of-flight and tandem mass spectrometric parameters were optimised to achieve linearity over 0.25–500 ng ml1 and method detection limit 0.0083 ng ml1 which is well below the odour threshold of 0.04 ng ml1 . Recoveries at 0.04, 0.2 and 0.8 ng ml1 were within 80–110% (±8%). The method was reproducible when tested for Argentinean wines with intra-laboratory Horwitz ratios being <0.20 in white and red wines at both the laboratories of India and Argentina. The method could be successfully applied for incurred wine samples.Fil: Patil, Sagram H.. National Research Centre For Grapes; India. Shivaji University; IndiaFil: Banerjee, Kaushik. National Research Centre For Grapes; IndiaFil: Utture, Sagar C.. National Research Centre For Grapes; IndiaFil: Fontana, Ariel Ramón. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Regional de Investigaciones Científicas y Tecnológicas. Laboratorio de Investigaciones y Servicios Ambientales Mendoza; ArgentinaFil: Altamirano, Jorgelina Cecilia. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Regional de Investigaciones Científicas y Tecnológicas. Laboratorio de Investigaciones y Servicios Ambientales Mendoza; ArgentinaFil: Oulkar, Dasharath P.. National Research Centre For Grapes; IndiaFil: Wagh, Sameer S.. National Research Centre For Grapes; IndiaFil: Dasgupta, Soma. National Research Centre For Grapes; IndiaFil: Patil, Shubhangi B.. National Research Centre For Grapes; IndiaFil: Jadhab, Manjusha R.. National Research Centre For Grapes; IndiaFil: Ugare, Bharat R.. National Research Centre For Grapes; IndiaFil: Adsule, Pandurang G.. National Research Centre For Grapes; IndiaFil: Deshmukh, Madhukar B.. Shivaji University; IndiaElsevier2011-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/107209Patil, Sagram H.; Banerjee, Kaushik; Utture, Sagar C.; Fontana, Ariel Ramón; Altamirano, Jorgelina Cecilia; et al.; Development and validation of a simple analytical method for the determination of 2,4,6-trichloroanisole in wine by GC–MS; Elsevier; Food Chemistry; 124; 4; 2-2011; 1734-17400308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6T6R-50P9H4J-B-D&_cdi=5037&_user=1678366&_pii=S0308814610009817&_origin=search&_zone=rslt_list_item&_coverDate=02%2F15%2F2011&_sk=998759995&wchp=dGLzVtb-zSkWb&md5=b0d9b9efea3618735fd00410c87fa5f7&ieinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2010.07.113info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:46:28Zoai:ri.conicet.gov.ar:11336/107209instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:46:28.516CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development and validation of a simple analytical method for the determination of 2,4,6-trichloroanisole in wine by GC–MS
title Development and validation of a simple analytical method for the determination of 2,4,6-trichloroanisole in wine by GC–MS
spellingShingle Development and validation of a simple analytical method for the determination of 2,4,6-trichloroanisole in wine by GC–MS
Patil, Sagram H.
WINE
2,4,6-TRICHLOROANISOLE
GC-TOFMS
GC-MS/MS
METHOD VALIDATION
title_short Development and validation of a simple analytical method for the determination of 2,4,6-trichloroanisole in wine by GC–MS
title_full Development and validation of a simple analytical method for the determination of 2,4,6-trichloroanisole in wine by GC–MS
title_fullStr Development and validation of a simple analytical method for the determination of 2,4,6-trichloroanisole in wine by GC–MS
title_full_unstemmed Development and validation of a simple analytical method for the determination of 2,4,6-trichloroanisole in wine by GC–MS
title_sort Development and validation of a simple analytical method for the determination of 2,4,6-trichloroanisole in wine by GC–MS
dc.creator.none.fl_str_mv Patil, Sagram H.
Banerjee, Kaushik
Utture, Sagar C.
Fontana, Ariel Ramón
Altamirano, Jorgelina Cecilia
Oulkar, Dasharath P.
Wagh, Sameer S.
Dasgupta, Soma
Patil, Shubhangi B.
Jadhab, Manjusha R.
Ugare, Bharat R.
Adsule, Pandurang G.
Deshmukh, Madhukar B.
author Patil, Sagram H.
author_facet Patil, Sagram H.
Banerjee, Kaushik
Utture, Sagar C.
Fontana, Ariel Ramón
Altamirano, Jorgelina Cecilia
Oulkar, Dasharath P.
Wagh, Sameer S.
Dasgupta, Soma
Patil, Shubhangi B.
Jadhab, Manjusha R.
Ugare, Bharat R.
Adsule, Pandurang G.
Deshmukh, Madhukar B.
author_role author
author2 Banerjee, Kaushik
Utture, Sagar C.
Fontana, Ariel Ramón
Altamirano, Jorgelina Cecilia
Oulkar, Dasharath P.
Wagh, Sameer S.
Dasgupta, Soma
Patil, Shubhangi B.
Jadhab, Manjusha R.
Ugare, Bharat R.
Adsule, Pandurang G.
Deshmukh, Madhukar B.
author2_role author
author
author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv WINE
2,4,6-TRICHLOROANISOLE
GC-TOFMS
GC-MS/MS
METHOD VALIDATION
topic WINE
2,4,6-TRICHLOROANISOLE
GC-TOFMS
GC-MS/MS
METHOD VALIDATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv A novel method for the residue analysis of wine spoilage compound 2,4,6-trichloroanisole is reported. Wine (60 ml) was extracted with 2 ml toluene in presence of 24 g MgSO4 and 6 g NaCl. Cleanup of the toluene phase by dispersive solid phase extraction with mixture of 100 mg CaCl2, 25 mg primary secondary amine and 50 mg MgSO4 was effective in minimising co-extractives and matrix effects. Time-of-flight and tandem mass spectrometric parameters were optimised to achieve linearity over 0.25–500 ng ml1 and method detection limit 0.0083 ng ml1 which is well below the odour threshold of 0.04 ng ml1 . Recoveries at 0.04, 0.2 and 0.8 ng ml1 were within 80–110% (±8%). The method was reproducible when tested for Argentinean wines with intra-laboratory Horwitz ratios being <0.20 in white and red wines at both the laboratories of India and Argentina. The method could be successfully applied for incurred wine samples.
Fil: Patil, Sagram H.. National Research Centre For Grapes; India. Shivaji University; India
Fil: Banerjee, Kaushik. National Research Centre For Grapes; India
Fil: Utture, Sagar C.. National Research Centre For Grapes; India
Fil: Fontana, Ariel Ramón. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Regional de Investigaciones Científicas y Tecnológicas. Laboratorio de Investigaciones y Servicios Ambientales Mendoza; Argentina
Fil: Altamirano, Jorgelina Cecilia. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Regional de Investigaciones Científicas y Tecnológicas. Laboratorio de Investigaciones y Servicios Ambientales Mendoza; Argentina
Fil: Oulkar, Dasharath P.. National Research Centre For Grapes; India
Fil: Wagh, Sameer S.. National Research Centre For Grapes; India
Fil: Dasgupta, Soma. National Research Centre For Grapes; India
Fil: Patil, Shubhangi B.. National Research Centre For Grapes; India
Fil: Jadhab, Manjusha R.. National Research Centre For Grapes; India
Fil: Ugare, Bharat R.. National Research Centre For Grapes; India
Fil: Adsule, Pandurang G.. National Research Centre For Grapes; India
Fil: Deshmukh, Madhukar B.. Shivaji University; India
description A novel method for the residue analysis of wine spoilage compound 2,4,6-trichloroanisole is reported. Wine (60 ml) was extracted with 2 ml toluene in presence of 24 g MgSO4 and 6 g NaCl. Cleanup of the toluene phase by dispersive solid phase extraction with mixture of 100 mg CaCl2, 25 mg primary secondary amine and 50 mg MgSO4 was effective in minimising co-extractives and matrix effects. Time-of-flight and tandem mass spectrometric parameters were optimised to achieve linearity over 0.25–500 ng ml1 and method detection limit 0.0083 ng ml1 which is well below the odour threshold of 0.04 ng ml1 . Recoveries at 0.04, 0.2 and 0.8 ng ml1 were within 80–110% (±8%). The method was reproducible when tested for Argentinean wines with intra-laboratory Horwitz ratios being <0.20 in white and red wines at both the laboratories of India and Argentina. The method could be successfully applied for incurred wine samples.
publishDate 2011
dc.date.none.fl_str_mv 2011-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/107209
Patil, Sagram H.; Banerjee, Kaushik; Utture, Sagar C.; Fontana, Ariel Ramón; Altamirano, Jorgelina Cecilia; et al.; Development and validation of a simple analytical method for the determination of 2,4,6-trichloroanisole in wine by GC–MS; Elsevier; Food Chemistry; 124; 4; 2-2011; 1734-1740
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/107209
identifier_str_mv Patil, Sagram H.; Banerjee, Kaushik; Utture, Sagar C.; Fontana, Ariel Ramón; Altamirano, Jorgelina Cecilia; et al.; Development and validation of a simple analytical method for the determination of 2,4,6-trichloroanisole in wine by GC–MS; Elsevier; Food Chemistry; 124; 4; 2-2011; 1734-1740
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6T6R-50P9H4J-B-D&_cdi=5037&_user=1678366&_pii=S0308814610009817&_origin=search&_zone=rslt_list_item&_coverDate=02%2F15%2F2011&_sk=998759995&wchp=dGLzVtb-zSkWb&md5=b0d9b9efea3618735fd00410c87fa5f7&ie
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2010.07.113
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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