TY - JOUR T1 - High Throughput, Sub ng/L Analysis of Haloanisoles in Wines Using HS-SPME with GC-Triple Quadrupole MS JF - American Journal of Enology and Viticulture JO - Am. J. Enol. Vitic. DO - 10.5344/ajev.2012.12043 SP - ajev.2012.12043 AU - Anna K. Hjelmeland AU - Thomas S. Collins AU - Joshua L. Miles AU - Philip L. Wylie AU - Alyson E. Mitchell AU - Susan E. Ebeler Y1 - 2012/06/25 UR - http://www.ajevonline.org/content/early/2012/06/22/ajev.2012.12043.abstract N2 - Haloanisole contamination causes development of “cork taint”, a musty off-aroma in affected wines. Cork taint results in significant economic loss for the wine and allied industries every year, therefore extensive quality control procedures have been established at wineries and cork production facilities to monitor levels of haloanisoles in cork products. Because of the extremely low human sensory thresholds for these compounds (~1–4 ng/L for 2,4,6-trichloroanisole in wine), highly sensitive analytical methods are needed in order to detect the haloanisoles at threshold concentrations or lower. Here, we present a method for the simultaneous analysis of four haloanisoles in wine, 2,4,6-trichloroanisole (TCA); 2,3,4,6-tetrachloroanisole (TeCA); 2,3,4,5,6-pentachloroanisole, (PCA); and 2,4,6-tribromoanisole (TBA), that have been frequently associated with cork taint aromas in wines. Using headspace-solid phase microextraction (HS-SPME) coupled to a GC-triple quadrupole MS we obtained limits of quantification that are ≤ 1.0 ng/L and below sensory threshold levels. The method is fully automated, requires no sample preparation other than the addition of internal standards, and is high throughput, with a ten min extraction time and a five min incubation prior to extraction. This method can be readily adapted to screen for haloanisoles in cork extracts. ER -