04810nam 2200661Ia 450 991087653340332120200520144314.01-282-68755-797866126875560-470-55292-10-470-55291-3(CKB)2550000000005937(EBL)477765(OCoLC)501316329(SSID)ssj0000340174(PQKBManifestationID)11274422(PQKBTitleCode)TC0000340174(PQKBWorkID)10388006(PQKB)10464756(MiAaPQ)EBC477765(PPN)156422425(EXLCZ)99255000000000593720090513d2010 uy 0engur|n|---|||||txtccrMass spectrometry in grape and wine chemistry /Riccardo Flamini, Pietro TraldiHoboken, NJ Wileyc20101 online resource (365 p.)Wiley-Interscience series in mass spectrometryDescription based upon print version of record.0-470-39247-9 Includes bibliographical references and index.MASS SPECTROMETRY IN GRAPE AND WINE CHEMISTRY; CONTENTS; PREFACE; ACKNOWLEDGMENTS; Introduction; PART I MASS SPECTROMETRY; 1 Ionization Methods; 1.1 Electrospray Ionization; 1.1.1 The Taylor Cone; 1.1.2 Some Further Considerations; 1.1.3 Positive- and Negative-Ion Modes; 1.1.4 Micro- and Nano-LC/ESI/MS; 1.2 Atmospheric Pressure Chemical Ionization; 1.3 Atmospheric Pressure Photoionization; 1.4 Surface-Activated Chemical Ionization; 1.5 Matrix-Assisted Laser Desorption-Ionization; References; 2 Mass Analyzers and Accurate Mass Measurements; 2.1 Double-Focusing Mass Analyzers2.2 Quadrupole Mass Filters2.3 Ion Traps; 2.3.1 Three-Dimensional Quadrupole Ion Traps; 2.3.2 Linear Ion Traps; 2.3.3 Digital Ion Trap; 2.3.4 Fourier Transform-Ion Cyclotron Resonance; 2.3.5 Orbitrap; 2.4 Time of Flight; References; 3 MS/MS Methodologies; 3.1 Triple Quadrupole; 3.1.1 Quadrupole Ion Traps; 3.1.2 Linear Ion Traps; 3.1.3 The MS/MS by a Digital Ion Trap; 3.1.4 The FT-MS (ICR and Orbitrap) for MS/MS Studies; 3.2 The Q-TOF; 3.3 The MALDI TOF-TOF; References; PART II APPLICATIONS OF MASS SPECTROMETRY IN GRAPE AND WINE CHEMISTRY4 Grape Aroma Compounds: Terpenes, C(13)-Norisoprenoids, Benzene Compounds, and 3-Alkyl-2-Methoxypyrazines4.1 Introduction; 4.2 The SPE-GC/MS of Terpenes, Norisoprenoids, and Benzenoids; 4.2.1 Preparation of Grape Sample; 4.2.2 Analysis of Free Compounds; 4.2.3 Analysis of Glycoside Compounds; 4.2.4 Analysis of Compounds Formed by Acid Hydrolysis; 4.2.5 GC-MS; 4.3 The SPME-GC/MS of Methoxypyrazines in Juice and Wine; References; 5 Volatile and Aroma Compounds in Wines; 5.1 Higher Alcohols and Esters Formed from Yeasts; 5.1.1 Introduction5.1.2 SPME-GC/MS Analysis of Higher Alcohols and Esters5.2 Volatile Sulfur Compounds in Wines; 5.2.1 Introduction; 5.2.2 The HS-SPME-GC/MS Analysis of Volatile Sulfur Compounds; 5.2.3 HS-SPME-GC/MS Analysis of 3-MH and 3-MHA; 5.2.4 Analysis of Wine Mercaptans by Synthesis of Pentafluorobenzyl Derivatives; 5.3 Carbonyl Compounds in Wines and Distillates; 5.3.1 Introduction; 5.3.2 The GC/MS Analysis of Wine Carbonyl Compounds by Synthesis of PFBOA Derivatives; 5.3.3 HS-SPME-GC/MS of PFBOA Derivatives; 5.4 Ethyl and Vinyl Phenols in Wines; 5.4.1 Introduction; 5.4.2 Analysis of Ethylphenols8 Compounds Responsible for Wine DefectsA concise, up-to-date overview of the applications of mass spectrometry To be able to estimate the potentiality of grapes and how it may be transferred into wine is key to grasping enological chemistry. Nowadays, mass spectrometry is a crucial aspect in ensuring the production, the quality, and the safety of grape, wine, and grape derivative products. Mass Spectrometry in Grape and Wine Chemistry examines in depth the relationship between the high structural identification power of mass spectrometry techniques and the chemistry of grapes and wine. The text is divided into two parts.Wiley-Interscience series on mass spectrometry.Wine and wine makingAnalysisWine and wine makingChemistryMass spectrometryWine and wine makingAnalysis.Wine and wine makingChemistry.Mass spectrometry.663.200284Flamini Riccardo512090Traldi Pietro1948-512091MiAaPQMiAaPQMiAaPQBOOK9910876533403321Mass spectrometry in grape and wine chemistry765014UNINA