Determination of 4-Ethylphenol and 4-Ethylguaiacol in Wines by LC-MS-MS and HPLC-DAD-Fluorescence

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Abstract

Volatile phenols produced by Brettanomyces dekkera have been associate with off-flavors of wines. A versatile liquid chromatography-tandem mass spectrometry together with an HPLC-DAD-fluorescence methods were developed for the quantitation of two phenols, 4-ethylphenol (4EP) and 4-ethylguaiacol (4EG), in red and white wines. For LC-MS-MS analysis, fortified wines were directly injected after a dilution with methanol, and levels of phenols were measured by monitoring the multiple reaction (MRM) transitions of precursor ions mass charge (m/z) 121 --> 106 for 4EP and (m/z) 151 --> 136 for 4EG. Qualitative and quantitative confirmation data were acquired simultaneously by monitoring alternative MRM transitions following an external standard method. Calibration was linear over a working range of 10 and 5000 microg/L. Limit of determination (LOD) and limit of quantification (LOQ) were 10 and 50 microg/L for both 4EG and 4EP. HPLC analysis phenols were separated with a gradient system of acetonitrile-water and detected using a diode array detector (DAD) at 280 nm, and for the fluorescence analysis, excitation and emission wavelengths of 260 and 305 nm were used. Quantitative analysis of 4EP and 4EG was performed by the standard addition method to avoid matrix interferences. Calibration was linear over a concentration range from 10 to 5000 microg/L for HPLC-DAD, from 1 to 10,000 microg/L for 4EP, and from 10 to 10,000 for 4EG for fluorescence analysis. LOD and LOQ for the DAD analysis were 10 and 50 microg/L for both 4EG and 4EP. For fluorescence analysis, LOD and LOQ were 1 and 5 microg/L for 4EP and 10 and 50, respectively, for 4EG. The proposed methods can be easily used for the qualitative and quantitative determination of 4EP and 4EG in wines affected by microbial contamination with yeasts of the Brettanomyces genus.

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