Fast Determination of Chlorophenols at the ppt Level. A New Analytical Tool for Quality Control of Cork Stoppers?

Fast Determination of Chlorophenols at the ppt Level. A New Analytical Tool for Quality Control of Cork Stoppers?

Blog Article

Chlorophenols (CPs) are the precursors of the main source for the so-called musty taint, especially in wine.Currently, different fast methods for the determination of the chloroanisoles (CAs), mainly 2,4,6-trichloroanisole (TCA), the ORG ROASTED BUCKWHEAT GROATS principal causative agent, are used for the quality control of cork stoppers.The methods available for CPs present either a long sample preparation step or are less representative for a batch, because of the very small sample size.We present a new fast method for the determination of chlorophenols and chloroanisoles at the ppt level by GC-MSMS using in situ derivatization and solid-phase microextraction (SPME) preconcentration.

We present first results of the development of a new tool for efficient quality control in the cork Door Opener Assembly stopper production.