PT  - JOURNAL ARTICLE
AU  - Hideki Takase
AU  - Kanako Sasaki
AU  - Hideyuki Shinmori
AU  - Akira Shinohara
AU  - Chihiro Mochizuki
AU  - Hironori Kobayashi
AU  - Hiroshi Saito
AU  - Hironori Matsuo
AU  - Shunji Suzuki
AU  - Ryoji Takata
TI  - Analysis of Rotundone in Japanese Syrah Grapes and Wines Using SBSE with Heart-Cutting Two-Dimensional GC/MS
AID  - 10.5344/ajev.2015.14118
DP  - 2015 Apr 23
TA  - American Journal of Enology and Viticulture
PG  - ajev.2015.14118
4099  - http://www.ajevonline.org/content/early/2015/04/15/ajev.2015.14118.short
4100  - http://www.ajevonline.org/content/early/2015/04/15/ajev.2015.14118.full
AB  - Rotundone, an oxygenated sesquiterpene, is responsible for the peppery aroma in wines. We have developed an effective and simple method to determine trace levels of rotundone in grapes and wines. The method uses stir bar sorptive extraction with heart-cutting two-dimensional gas chromatography/mass spectrometry but without a pre-extraction process, such as solid-phase extraction. The limits of detection and quantitation for rotundone were 2.1 and 6.5 ng/kg in grape, and 2.4 and 7.2 ng/L in wine. The recoveries of rotundone from Cabernet Sauvignon grape and wine were 106% (spiked with 120 ng/kg for grape) and 96% (spiked with 120 ng/L for wine), respectively. We demonstrated that rotundone concentrations in Syrah grapes and wines from Ueda were higher (up to 2342 ng/kg and 232 ng/L, respectively) than the maximal rotundone concentrations in Australian Syrah grapes and wines. Those findings indicate that some environmental factors in Japan may have a positive influence on rotundone accumulation in Syrah grapes, and underscore the importance of studying regional characteristics of and rotundone accumulation in Syrah grapes.