Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Journal of Chromatography A Year : 2016

Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels

Abstract

Vanillin-(6'-O-galloyl)-β-glucopyranoside (VGG), 3,4,5-trimethoxyphenyl-(6'-O-galloyl)-β-glucopyranoside (TMPGG), and (6R,9R)-3-oxo-α-ionol-9-O-(6'-O-galloyl)-β-glucopyranoside (macarangioside E) were identified as aroma precursors in oak wood. An LC-MS/MS method was developed and validated to quantify these three galloylglucoside compounds in brandies aged in oak barrels. The detection system consisted of a triple quadrupole mass analyser operating in multiple reaction monitoring (MRM) mode. For the first time, vanillin-β-d-xylopyranoside (VX) was synthesised for use as an internal standard. The detection limits (48μgL(-1) for VGG, 52μgL(-1) for TMPGG, and 19μgL(-1) for macarangioside E) were low enough to quantify these aroma precursors in spirits without any sample preparation.
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hal-02637896 , version 1 (28-05-2020)

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Davide Slaghenaufi, Céline Franc, Nathalie Mora, Stéphanie Marchand, Marie-Claire Perello, et al.. Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels. Journal of Chromatography A, 2016, 1442, pp.26-32. ⟨10.1016/j.chroma.2016.03.007⟩. ⟨hal-02637896⟩
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