Analysis of Haloanisoles in Corks and Wines

摘要

Haloanisoles (e.g., 2,4,6-trichloroanisole, TCA; 2,4-dichloroanisole, 2,4-DCA; 2,6-dichloroanisole, 2,6-DCA; 2,3,4,6-tetrachloroanisole, TeCA; pentachloroanisole, PCA; and 2,4,6-tribromoanisole, TBA) cause musty off-aromas in many consumer products, including wine. In wines, the most common source of haloanisole contamination is cork closures, although barrels and other winery sources may also be sources of contamination. Human sensory thresholds for many haloanisoles are in the low ng L~(-1) level, therefore analytical methods for identification and quantification of these compounds requires limits of detection and quantitation at similar levels or lower. Gas chromatography-mass spectrometry is commonly used for analysis of haloanisoles and numerous sample preparation techniques have been reported. This chapter will briefly review information about sources of haloanisole contamination in consumer products and then review analytical approaches for measuring these important compounds in wines.