Description
Book SynopsisMass spectrometry (MS) is a crucial method in ensuring the production, quality, and safety of grape, wine, and grape-derivative products. This book concisely presents the applications of mass spectrometry in the analysis of wine, from traditional to more recent developments.
Trade Review"This book is very suitable for any scientist working in the oenological field who uses MS for the development of analytical methods or who wants to determine which mass technology is the most appropriate for his/her analytical problem ." (Anal Bioanal Chem, 2010)
"So in summary, an excellent book is edited very well by Riccardo Flamini and Pietro Traldi and written by
real experts in the field of mass spectrometry and wine chemistry." (Chromatographia, 6 March 2011)
Table of ContentsPreface.
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 WINE CHEMSITRY.
4 Grape Aroma Compounds: Terpenes, C13-Norisopenoids, Benzene Compounds, and 3-Alkyl-2-Methoxypyrazines.
4.1. Introduction.
4.2. The SPE-GC/MS of Terpenes, Norisoprenoids and Benzenoids.
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 Benzene Aldehydes 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.
