000061437 001__ 61437 000061437 005__ 20200221144247.0 000061437 0247_ $$2doi$$a10.1016/j.foodchem.2016.03.039 000061437 0248_ $$2sideral$$a94613 000061437 037__ $$aART-2016-94613 000061437 041__ $$aeng 000061437 100__ $$0(orcid)0000-0003-4507-1323$$aCulleré ,L.$$uUniversidad de Zaragoza 000061437 245__ $$aStraightforward strategy for quantifying rotundone in wine at ng L-1 level using solid-phase extraction and gas chromatography-quadrupole mass spectrometry. Occurrence in different varieties of spicy wines 000061437 260__ $$c2016 000061437 5060_ $$aAccess copy available to the general public$$fUnrestricted 000061437 5203_ $$aThis paper presents a straightforward methodology to quantify rotundone in wine at ng L-1 level. This compound, responsible for the black pepper aromatic note, may have sensorial relevance in some wines due to its low odor threshold, estimated at only 16 ng L-1 in red wines. The proposed strategy is based on solid phase extraction and analysis by GC-MS. The detection limit value was 0.6 ng L-1, which is more than one order of magnitude below its odor threshold in wine. Matrix effects have not been found and a synthetic wine calibration was proposed. The precision of the method was evaluated in reproducibility terms, obtaining a very acceptable value (RSD 4%). The optimized and validated strategy was applied to quantify this molecule in thirty wines belonging to different varieties as Graciano, Maturana tinta, Schioppettino, Shiraz, Duras and Gamay. Two of these wines exhibited levels higher than 100 ng L-1. 000061437 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T53 000061437 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/ 000061437 590__ $$a4.529$$b2016 000061437 591__ $$aCHEMISTRY, APPLIED$$b7 / 72 = 0.097$$c2016$$dQ1$$eT1 000061437 591__ $$aNUTRITION & DIETETICS$$b10 / 81 = 0.123$$c2016$$dQ1$$eT1 000061437 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b6 / 129 = 0.047$$c2016$$dQ1$$eT1 000061437 592__ $$a1.731$$b2016 000061437 593__ $$aAnalytical Chemistry$$c2016$$dQ1 000061437 593__ $$aMedicine (miscellaneous)$$c2016$$dQ1 000061437 593__ $$aFood Science$$c2016$$dQ1 000061437 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion 000061437 700__ $$0(orcid)0000-0002-3348-0843$$aOntañón, I.$$uUniversidad de Zaragoza 000061437 700__ $$0(orcid)0000-0003-1658-1770$$aEscudero, A.$$uUniversidad de Zaragoza 000061437 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, V.$$uUniversidad de Zaragoza 000061437 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica 000061437 773__ $$g206 (2016), 267-273$$pFood chem.$$tFOOD CHEMISTRY$$x0308-8146 000061437 8564_ $$s415854$$uhttps://zaguan.unizar.es/record/61437/files/texto_completo.pdf$$yPostprint 000061437 8564_ $$s37303$$uhttps://zaguan.unizar.es/record/61437/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint 000061437 909CO $$ooai:zaguan.unizar.es:61437$$particulos$$pdriver 000061437 951__ $$a2020-02-21-13:25:52 000061437 980__ $$aARTICLE