Agilent Application Note: Identification Quantification of Main Off-Flavors in Wine by GC/MS

About this manual

The document outlines a method for analyzing undesirable aroma characteristics, such as cork taint caused by 2,4,6-Trichloroanisole (TCA), geosmin, and other compounds like (+)-fenchone and 2-methyl-iso-borneol. The analysis relies on specific sample preparation steps involving C18 SPE for concentration and SAX SPE for clean-up to remove high molecular weight pigments and free fatty acids.

What's inside

• Introduction
• Technique Conditions
• Column Specifications
• Sample Preparation
• Peak Identification

Frequently asked questions

What is the lowest concentration of Geosmin that can cause an earthy and musty flavor in wine?

Geosmin can lead to a distinctive earthy and musty flavor at concentrations as low as 50 ng/L.

What sample size and solvent are required for the analysis?

The procedure requires a sample size of 5 ug/mL in Acetone.

What is the temperature range and ramp rate for the GC column?

The temperature increases from 70 °C to 240 °C at a rate of 5 °C per minute.