Modified proton transfer reaction mass spectrometry (PTR-MS) operating conditions for in vitro and in vivo analysis of wine aroma

Etienne Semon 1 Gaëlle Arvisenet 2 Elisabeth Guichard 1 Jean-Luc Le Quéré 1
1 CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon]
2 ONIRIS - Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique
Abstract : With proton transfer reaction-mass spectrometry standard operating conditions, analysis of alcoholic beverages is an analytical challenge. Ethanol reacts with the primary ion H3O⁺ leading to its depletion and to formation of ethanol-related ions and clusters, resulting in unstable ionization and in significant fragmentation of analytes. Different methods were proposed but generally resulted in lowering the sensitivity and/or complicating the mass spectra. The aim of the present study was to propose a simple, sensitive and reliable method with fragmentation as low as possible, linearity within a realistic range of volatile organic compounds concentrations, and applicability to in vivo dynamic aroma release (nosespace) studies of wines. Modified Proton Transfer Reaction Mass Spectrometry (PTR‐MS) operating conditions... | Request PDF. Available from: https://www.researchgate.net/publication/320249191_Modified_Proton_Transfer_Reaction_Mass_Spectrometry_PTR-MS_operating_conditions_for_in_vitro_and_in_vivo_analysis_of_wine_aroma [accessed Feb 13 2018].
Keywords : Wine proton
Type de document :
Article dans une revue
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https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01708361
Contributeur : Csga - Université de Bourgogne <>
Soumis le : mardi 13 février 2018 - 15:32:38
Dernière modification le : vendredi 26 juillet 2019 - 09:04:01

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Etienne Semon, Gaëlle Arvisenet, Elisabeth Guichard, Jean-Luc Le Quéré. Modified proton transfer reaction mass spectrometry (PTR-MS) operating conditions for in vitro and in vivo analysis of wine aroma. Journal of Mass Spectrometry, Wiley-Blackwell, 2018, 53 (1), pp.65 - 77. ⟨10.1002/jms.4036⟩. ⟨hal-01708361⟩

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