Flamini / Traldi Mass Spectrometry in Grape and Wine Chemistry

1. Auflage 2010
ISBN: 978-0-470-55291-9
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 368 Seiten, E-Book

Reihe: Wiley-Interscience Series on Mass Spectrometry

A concise, up-to-date overview of the applications of massspectrometry
To be able to estimate the potentiality of grapes and how it maybe transferred into wine is key to grasping enological chemistry.Nowadays, mass spectrometry is a crucial aspect in ensuring theproduction, the quality, and the safety of grape, wine, and grapederivative products. Mass Spectrometry in Grape and Wine Chemistryexamines in depth the relationship between the high structuralidentification power of mass spectrometry techniques and thechemistry of grapes and wine.
The text is divided into two parts. The first section providesan overview of mass spectrometry methods in relation to enology inthree chapters. The second section offers seven chapters on winechemistry as well as traditional topics and new developments inmass spectrometry. Mass Spectrometry in Grape and Wine Chemistryexplores many mass spectrometry applications, including:
* Ionization methods
* Mass analyzers and mass measurements
* Mass spectrometry methodologies
* Grape aroma compounds
* Volatile and aroma compounds in wines
* Grape and wine polyphenols
* Compounds released by wood into wine
* Wine defects caused by compounds
* Pesticide detection analysis
* Peptides and proteins of grape and wine
Written by leading experts in the field, this book presents anintroduction to mass spectrometry and outlines ways to maximizequality control and product safety for the best results. MassSpectrometry in Grape and Wine Chemistry is an essential handbookfor laboratories working in enology.

Autoren/Hrsg.

Flamini, Riccardo

Traldi, Pietro

Inhaltsverzeichnis

Preface.
Acknowledgments.
Introduction.
PART I: MASS SPECTROMETRY.
1 Ionization Methods.
1.1. Electrospray Ionization.
1.2. Atmospheric Pressure Chemical Ionization.
1.3. Atmospheric Pressure Photoionization.
1.4. Surface-Activated Chemical Ionization.
1.5. Matrix-Assisted Laser.
References.
2 Mass Analyzers and Accurate Mass Measurements.
2.1. Double-Focusing Mass Analyzers.
2.2. Quadrupole Mass Filters.
2.3. Ion Traps.
2.4. Time of Flight.
References.
3. MS/MS Methodologies.
3.1. Triple Quadrupole.
3.2. The Q-TOF.
3.3. The MALDI TOF-TOF.
References.
PART II: APPLICATIONS OF MASS SPECTROMETRY IN GRAPE AND WINECHEMSITRY.
4 Grape Aroma Compounds: Terpenes,C13-Norisopenoids, Benzene Compounds, and3-Alkyl-2-Methoxypyrazines.
4.1. Introduction.
4.2. The SPE-GC/MS of Terpenes, Norisoprenoids andBenzenoids.
4.3. The SPME-GC/MS of Methoxypyrazines in Juice and Wine.
References.
5 Volatile and Aroma Compounds in Wines.
5.1. Higher Alcohols and Esters Formed from Yeasts.
5.2. Volatile Sulfur Compounds in Wines.
5.3. Carbonyl Compounds in Wines and Distillates.
5.4. Ethyl and Vinyl Phenols in Wines.
5.5. 2'-Aminoacetophenone in Wines.
References.
6 Grape and Wine Polyphenols.
6.1. Introduction.
6.2. The LC/MS of Non-Anthocyanic Polyphenols of Grape.
6.3. The LC/MS of Non-Anthocyanic Polyphenols of Wine.
6.4. Liquid-Phase MS of Grape Anthocyanins.
6.5. The LC/MS of Anthocynanis Derivatives in Wine.
6.6. The MALDI-TOF of Grape Procyanidins.
References.
7 Compounds Released in Wine from Wood.
7.1. Introduction.
7.2. The GC/MS of Wood Volatile Compounds.
7.3. The GC/PICI-MS/MS of Wood Volatile Phenols and BenzeneAldehydes in Wine.
References.
8 Compounds Responsible for Wine Defects.
8.1. Ochratoxin A in Grape and Wine.
8.2. The SPME-GC/MS/MS Analysis of TCA and TBA in Wine.
8.3. Geosmin.
8.4. Analysis of 1-Octen-3-one.
8.5. Analysis of 2-Methoxy-3,5-dimethypyrazine in Wine.
8.6. Biogenic Amines in Grape and Wine.
8.7. Ethyl Carbamate in Wine.
8.8. Wine Geranium Taint.
8.9. Mousy Off-Flavor of Wines.
References.
9 Pesticides in Grape and Wine.
9.1. Introduction.
9.2. Analytical Methods.
9.3. Isothiocyanates in Wine.
References.
10 Peptides and Proteins of Grape and Wine.
10.1. Introduction.
10.2. Analytical Methods.
References.
Index.

Über Autor(innen)

Riccardo Flamini is a researcher in chemistry ofAgricultural Research Council (CRA) and works at the ViticultureResearch Center in Italy. He is Professor of Quality Control ofWine at Padua University. He is the author of Hyphenated Techniquesin Grape and Wine Chemistry, published by Wiley.
Pietro Traldi is the Research Executive at the Instituteof Molecular Science and Technologies in Padua, Italy. He is amember of the advisory boards of JMS, MSR, RCM, and EMS as well asthe promoter and chairman of the Informal Meeting of MassSpectrometry. He is the author of over five hundred internationaljournals publications along with several books and book chapters,including Quantitative Applications of Mass Spectrometry publishedby Wiley.