Rapid determination of sotolon in fortified wines using a miniaturized liquid-liquid extraction followed by LC-MS/MS analysis

• Autor(a) principal: Pereira, Vanda
• Data de Publicação: 2018
• Outros Autores: Leça, João M., Gaspar, João M., Pereira, Ana C., Marques, José C.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.13/3722
• topic: Sotolon; Fortified wines; Miniaturized liquid-liquid extraction; LC-MS/MS analysis; .; Escola Superior de Tecnologias e Gestão; Faculdade de Ciências Exatas e da Engenharia

Sotolon (4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one) is a powerful odorant usually pointed out as being responsible not only for the characteristic curry notes of the finest fortified wines but also for the off-flavour notes in prematurely oxidized white wines. Most methods reported in literature for quantifying sotolon in wines are quite laborious and use large volumes of organic solvents. *us, in the present study, the development of a simple, fast, and environment-friendly method for the quantification of sotolon in fortified wine is herein presented. *e proposed method uses a single-step liquid-liquid extraction followed by RP-LC MS/MS and was optimized using a full factorial design. *e method showed good linearity (R2 � 0.9999), intra- and interday precision lower than 10% RSD, recovery of about 95%, and high sensitivity (LOQ of 0.04 μg/L). *e method was applied to analyse 44 fortified wines from different styles (from dry to sweet wines) and ages (3–115 years old), and it was found that it covers the concentration range usually found for this compound in this kind of alcoholic beverages, which was found to be within 6.3–810 μg/L. *us, it can be concluded that this method can be used as an accurate tool for the rapid analysis of sotolon, since the early stages of its formation up to long ageing periods.