Enantioselective-GCxGC determination of α-terpinyl ethyl ether in wine: Quantitative analysis and identification of main terpene precursors

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dc.citation.issue2
dc.citation.volume4
dc.contributor.authorDarnal A
dc.contributor.authorCeccon A
dc.contributor.authorMagni M
dc.contributor.authorRobatscher P
dc.contributor.authorPoggesi S
dc.contributor.authorBoselli E
dc.contributor.authorLongo E
dc.date.accessioned2024-11-11T23:43:42Z
dc.date.available2024-11-11T23:43:42Z
dc.date.issued2024-10-18
dc.description.abstractThe present study investigates the presence of α-terpinyl ethyl ether in wine and gives insights on the chemical processes leading to its formation. The analytical determination of (S)-α-terpinyl ethyl ether and (R)-α-terpinyl ethyl ether enantiomers was obtained by enantioselective comprehensive two-dimensional gas chromatography. Applying the two isomers as variables in combination with closely related terpenes, an accurate classification model of wines for the grape variety was successfully applied to a representative set of single-variety wine samples. Although presenting relatively low absolute concentrations, α-terpinyl ethyl ether (along with α-terpineol) resulted to be an inevitable and irreversible degradation product of linalool. In fact, a conversion study from enantiomerically pure (R)-linalool showed a major loss of the initial chiral configuration, i.e. only a very small enantiomeric excess characterized the product. α-Terpineol itself was also confirmed to be a precursor of α-terpinyl ethyl ether, however this process showed a smaller conversion over two weeks than from linalool, and without losses of the initial chiral configuration. In the real samples, the concentration of α-terpinyl ethyl ether was found to be much lower than that of α-terpineol, regardless of the alcohol-to-water ratio. Finally, olfactory descriptors were qualitatively attributed to each α-terpinyl ethyl ether enantiomer.
dc.description.confidentialfalse
dc.edition.editionDecember 2024
dc.identifier.citationDarnal A, Ceccon A, Magni M, Robatscher P, Poggesi S, Boselli E, Longo E. (2024). Enantioselective-GCxGC determination of α-terpinyl ethyl ether in wine: Quantitative analysis and identification of main terpene precursors. Applied Food Research. 4. 2.
dc.identifier.doi10.1016/j.afres.2024.100538
dc.identifier.eissn2772-5022
dc.identifier.elements-typejournal-article
dc.identifier.issn2772-5022
dc.identifier.number100538
dc.identifier.piiS2772502224001483
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71972
dc.languageEnglish
dc.publisherElsevier B.V.
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S2772502224001483
dc.relation.isPartOfApplied Food Research
dc.rights(c) 2024 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectWine classification
dc.subjectEnantioselective-GCxGC
dc.subjectTerpene chemistry
dc.subjectOlfactory attributes
dc.titleEnantioselective-GCxGC determination of α-terpinyl ethyl ether in wine: Quantitative analysis and identification of main terpene precursors
dc.typeJournal article
pubs.elements-id492088
pubs.organisational-groupCollege of Health
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