Quantitative analysis of mousy off-flavour compound 2-acetyl tetrahydropyridine in wine using liquid chromatography tandem mass spectrometry interfaced with atmospheric chemical ionisation

• Published in: Journal of Chromatography A Vol. 1588; pp. 108 - 114
• Main Author: Hayasaka, Y.
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 15.03.2019
• Subjects: 2-Acetyl tetrahydropyridine; Chromatography, High Pressure Liquid; Food Analysis - methods; HPLC-MS/MS; Limit of Detection; Mousy off-flavour; Pyrrolidines - analysis; Tandem Mass Spectrometry; Wine - analysis; Wine - standards; Wine fault; Wine fault; Mousy off-flavour; 2-Acetyl tetrahydropyridine; HPLC-MS/MS
• ISSN: 0021-9673; 1873-3778
• DOI: 10.1016/j.chroma.2018.12.047

•A novel method for the analysis of mousy off-flavour compound in wine was developed.•Only filtration and basification were required prior to HPLC-MS/MS analysis.•The method was simple and rapid as well as highly reliable and robust.•LOQ was 0.23 μg L−1 for both red and white wine. 2-Acetyltetrahydropyridine (ACTPY), tautomers of 2-acetyl-1,4,5,6-tetrahydropyridine and 2-acetyl-3,4,5,6-tetrahydropyridine, is reported as one of the major compounds responsible for mousy off-flavour wine. A simple and rapid method for the quantitation of ACTPY in wine using HPLC-APCI-MS/MS was developed. Only filtration and basification were required for sample preparation prior to analysis. The analytical run time was approximately 17 min for one sample. Precision and accuracy tests confirmed that the method was highly reliable and robust. Limits of quantitation (LOQ) for red and white wines were estimated to be 0.23 μg L−1, which was sufficiently sensitive to allow the quantitation of ACTPY at its odour threshold level in water. The method can be implemented for routine objective screening of wines for mousy off-flavour, to determine sensory threshold levels in wine and to aid further research aiming to reduce the occurrence of this fault in wine.