Evolution and Occurrence of 1,8-Cineole (Eucalyptol) in Australian Wine

Evolution and Occurrence of 1,8-Cineole (Eucalyptol) in Australian Wine

A new method has been developed for the quantitation of 1,8-cineole in red and white wines using headspace solid-phase microextraction (SPME) combined with stable isotope dilution analysis (SIDA) and gas chromatography−mass spectrometry (GC-MS). An extensive survey of Australian wines (44 white and...

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Veröffentlicht in:Journal of agricultural and food chemistry 2011-02, Vol.59 (3), p.953-959
Hauptverfasser: Capone, Dimitra L, Van Leeuwen, Katryna, Taylor, Dennis K, Jeffery, David W, Pardon, Kevin H, Elsey, Gordon M, Sefton, Mark A
Format: Artikel
Sprache:eng
Schlagworte:
Australia
Biological and medical sciences
Cyclohexanols - analysis
Drug Stability
Fermentation
Fermented food industries
Flavors and Aromas/Chemosensory Perception
Food industries
Fruit - chemistry
Fundamental and applied biological sciences. Psychology
Gas Chromatography-Mass Spectrometry
Monoterpenes - analysis
Solid Phase Extraction
Vitis
Wine - analysis
Wines and vinegars
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Zusammenfassung:A new method has been developed for the quantitation of 1,8-cineole in red and white wines using headspace solid-phase microextraction (SPME) combined with stable isotope dilution analysis (SIDA) and gas chromatography−mass spectrometry (GC-MS). An extensive survey of Australian wines (44 white and 146 red) highlighted that only red wines contained significant amounts of 1,8-cineole (up to 20 μg/L). Hydrolytic studies with limonene and α-terpineol, putative precursors to 1,8-cineole, showed a very low conversion into 1,8-cineole (
ISSN:0021-8561
1520-5118
DOI:10.1021/jf1038212