1. Molecular fingerprint of the alcoholic Grappa beverage by mass spectrometry techniques
- Author
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Eugenio Galano, Matteo Imbelloni, Antonio Malorni, Angela Amoresano, Angela Chambery, Galano, E, Imbelloni, M, Chambery, Angela, Malorni, A, Amoresano, A., Galano, Eugenio, Imbelloni, Matteo, Antonio, Malorni, and Amoresano, Angela
- Subjects
Chromatography ,Aromatic compound ,MALDI fingerprint ,Mass spectrometry ,Chemistry ,Analytical chemistry ,Grappa ,Time-of-flight mass spectrometry ,Molecular Fingerprint ,Food Science - Abstract
Grappa is the traditional Italian spirit derived from marc. The molecular characterization of volatile compounds in the liquid Grappa, responsible of its bouquet, has been achieved by headspace solid-phase microextraction (HS-SPME) followed by gas chromatography–mass spectrometry (GC-MS). Of these, 12 compounds represent more than 1% of Grappa volatile fraction. In addition, a molecular fingerprint of Grappa samples was performed by MALDI-TOF and MALDI-TOF/TOF MS, allowing the identification of molecular structures of major compounds within the non-volatile fraction of Grappa. The − 82 Da shifts on precursor ion masses due to the loss of 5-methylfuran ion also allowed the identification of some heterocyclic compounds, such as furan derivatives, formed during the Grappa aging within barrels. Overall, by integrating different mass spec techniques, we obtained a comprehensive molecular fingerprint of selected Grappa samples.
- Published
- 2015