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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. August 2015 66: 398-402; published ahead of print April 23, 2015 ; 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
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Kanako Sasaki
1Laboratory, New Product & Process Developments, Mercian Corporation, 4-9-1 Johnan, Fujisawa, Kanagawa 251-0057, Japan
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Hideyuki Shinmori
3Interdisciplinary Graduate School of Medical and Engineering, University of Yamanashi, 4-4-37 Takeda, Kofu, Yamanashi 400-8510, Japan
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Akira Shinohara
3Interdisciplinary Graduate School of Medical and Engineering, University of Yamanashi, 4-4-37 Takeda, Kofu, Yamanashi 400-8510, Japan
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Chihiro Mochizuki
3Interdisciplinary Graduate School of Medical and Engineering, University of Yamanashi, 4-4-37 Takeda, Kofu, Yamanashi 400-8510, Japan
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Hironori Kobayashi
4Château Mercian, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, Japan
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Hiroshi Saito
4Château Mercian, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, Japan
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Hironori Matsuo
4Château Mercian, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, Japan
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Shunji Suzuki
2Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kitashin, Kofu, Yamanashi 400-0005, Japan
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  • For correspondence: suzukis@yamanashi.ac.jp
Ryoji Takata
1Laboratory, New Product & Process Developments, Mercian Corporation, 4-9-1 Johnan, Fujisawa, Kanagawa 251-0057, Japan
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Abstract

Rotundone, an oxygenated sesquiterpene, is responsible for the peppery aroma in wines. We developed an effective and simple method to determine trace levels of rotundone in grapes and wines. The method uses stir bar sorptive extraction (SBSE) with heart-cutting two-dimensional gas chromatography/mass spectrometry 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. Findings indicate that some environmental factors in Japan may promote rotundone accumulation in Syrah grapes, and underscores the importance of studying regional characteristics of rotundone accumulation in Syrah grapes.

  • aroma
  • heart-cutting two-dimensional GC/MS
  • rotundone
  • stir bar sorptive extraction
  • SBSE
  • Syrah
  • Vitis vinifera
  • ©2015 by the American Society for Enology and Viticulture
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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.  August 2015  66: 398-402;  published ahead of print April 23, 2015 ; DOI: 10.5344/ajev.2015.14118

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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.  August 2015  66: 398-402;  published ahead of print April 23, 2015 ; DOI: 10.5344/ajev.2015.14118
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