Research Note
Analysis of Rotundone in Japanese Syrah Grapes and Wines using Stir Bar Sorptive Extraction (SBSE) with Heart-Cutting Two-Dimensional GC-MS
Hideki Takase, Kanako Sasaki, Hideyuki Shinmori, Akira Shinohara, Chihiro Mochizuki, Hironori Kobayashi, Hiroshi Saito, Hironori Matsuo, Shunji Suzuki, Ryoji Takata
Am J Enol Vitic. 2015 66: 398-402 ; DOI: 10.5344/ajev.2015.14118
Hideki Takase
1Laboratory, New Product & Process Developments, Mercian Corporation, 4-9-1 Johnan, Fujisawa, Kanagawa 251-0057, Japan
2Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kitashin, Kofu, Yamanashi 400-0005, Japan
Kanako Sasaki
1Laboratory, New Product & Process Developments, Mercian Corporation, 4-9-1 Johnan, Fujisawa, Kanagawa 251-0057, Japan
Hideyuki Shinmori
3Interdisciplinary Graduate School of Medical and Engineering, University of Yamanashi, 4-4-37 Takeda, Kofu, Yamanashi 400-8510, Japan
Akira Shinohara
3Interdisciplinary Graduate School of Medical and Engineering, University of Yamanashi, 4-4-37 Takeda, Kofu, Yamanashi 400-8510, Japan
Chihiro Mochizuki
3Interdisciplinary Graduate School of Medical and Engineering, University of Yamanashi, 4-4-37 Takeda, Kofu, Yamanashi 400-8510, Japan
Hironori Kobayashi
4Château Mercian, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, Japan
Hiroshi Saito
4Château Mercian, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, Japan
Hironori Matsuo
4Château Mercian, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, Japan
Shunji Suzuki
2Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kitashin, Kofu, Yamanashi 400-0005, Japan
Ryoji Takata
1Laboratory, New Product & Process Developments, Mercian Corporation, 4-9-1 Johnan, Fujisawa, Kanagawa 251-0057, Japan
Data supplements
Supplemental Data
Files in this Data Supplement:
- Supplemental Figure 1 -
Two-dimensional chromatogram of rotundone. Six hundred ng/L of rotundone was spiked in Cabernet Sauvignon wine. (A) SIM mode (m/z 218). (B) The mass spectrum of rotundone obtained in scan mode at the retention time of 49.39 min.
- Supplemental Figure 1 -
Vol 66 Issue 3
You have accessRestricted access
Analysis of Rotundone in Japanese Syrah Grapes and Wines using Stir Bar Sorptive Extraction (SBSE) with Heart-Cutting Two-Dimensional GC-MS
Hideki Takase, Kanako Sasaki, Hideyuki Shinmori, Akira Shinohara, Chihiro Mochizuki, Hironori Kobayashi, Hiroshi Saito, Hironori Matsuo, Shunji Suzuki, Ryoji Takata
Am J Enol Vitic. 2015 66: 398-402 ; DOI: 10.5344/ajev.2015.14118
Hideki Takase
1Laboratory, New Product & Process Developments, Mercian Corporation, 4-9-1 Johnan, Fujisawa, Kanagawa 251-0057, Japan
2Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kitashin, Kofu, Yamanashi 400-0005, Japan
Kanako Sasaki
1Laboratory, New Product & Process Developments, Mercian Corporation, 4-9-1 Johnan, Fujisawa, Kanagawa 251-0057, Japan
Hideyuki Shinmori
3Interdisciplinary Graduate School of Medical and Engineering, University of Yamanashi, 4-4-37 Takeda, Kofu, Yamanashi 400-8510, Japan
Akira Shinohara
3Interdisciplinary Graduate School of Medical and Engineering, University of Yamanashi, 4-4-37 Takeda, Kofu, Yamanashi 400-8510, Japan
Chihiro Mochizuki
3Interdisciplinary Graduate School of Medical and Engineering, University of Yamanashi, 4-4-37 Takeda, Kofu, Yamanashi 400-8510, Japan
Hironori Kobayashi
4Château Mercian, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, Japan
Hiroshi Saito
4Château Mercian, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, Japan
Hironori Matsuo
4Château Mercian, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, Japan
Shunji Suzuki
2Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kitashin, Kofu, Yamanashi 400-0005, Japan
Ryoji Takata
1Laboratory, New Product & Process Developments, Mercian Corporation, 4-9-1 Johnan, Fujisawa, Kanagawa 251-0057, Japan
You have accessRestricted access
Analysis of Rotundone in Japanese Syrah Grapes and Wines using Stir Bar Sorptive Extraction (SBSE) with Heart-Cutting Two-Dimensional GC-MS
Hideki Takase, Kanako Sasaki, Hideyuki Shinmori, Akira Shinohara, Chihiro Mochizuki, Hironori Kobayashi, Hiroshi Saito, Hironori Matsuo, Shunji Suzuki, Ryoji Takata
Am J Enol Vitic. 2015 66: 398-402 ; DOI: 10.5344/ajev.2015.14118
Hideki Takase
1Laboratory, New Product & Process Developments, Mercian Corporation, 4-9-1 Johnan, Fujisawa, Kanagawa 251-0057, Japan
2Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kitashin, Kofu, Yamanashi 400-0005, Japan
Kanako Sasaki
1Laboratory, New Product & Process Developments, Mercian Corporation, 4-9-1 Johnan, Fujisawa, Kanagawa 251-0057, Japan
Hideyuki Shinmori
3Interdisciplinary Graduate School of Medical and Engineering, University of Yamanashi, 4-4-37 Takeda, Kofu, Yamanashi 400-8510, Japan
Akira Shinohara
3Interdisciplinary Graduate School of Medical and Engineering, University of Yamanashi, 4-4-37 Takeda, Kofu, Yamanashi 400-8510, Japan
Chihiro Mochizuki
3Interdisciplinary Graduate School of Medical and Engineering, University of Yamanashi, 4-4-37 Takeda, Kofu, Yamanashi 400-8510, Japan
Hironori Kobayashi
4Château Mercian, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, Japan
Hiroshi Saito
4Château Mercian, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, Japan
Hironori Matsuo
4Château Mercian, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, Japan
Shunji Suzuki
2Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kitashin, Kofu, Yamanashi 400-0005, Japan
Ryoji Takata
1Laboratory, New Product & Process Developments, Mercian Corporation, 4-9-1 Johnan, Fujisawa, Kanagawa 251-0057, Japan