J. Agric. Food Chem. 2011, 59, 953–959
953
DOI:10.1021/jf1038212
Evolution and Occurrence of 1,8-Cineole (Eucalyptol) in Australian Wine DIMITRA L. CAPONE,*,†,‡ KATRYNA VAN LEEUWEN,† DENNIS K. TAYLOR,‡ DAVID W. JEFFERY,†,§ KEVIN H. PARDON,† GORDON M. ELSEY,†,§ AND MARK A. SEFTON†,§ †
The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia, and ‡School of Agriculture, Food and Wine, Waite Campus, The University of Adelaide, PMB 1, Glen Osmond, South Australia, 5064, Australia. § Present address: The University of Adelaide.
A new method has been developed for the quantitation of 1,8-cineole in red and white wines using headspace solid-phase microextraction (SPME) combined with stable isotope dilution analysis (SIDA) and gas chromatography-mass spectrometry (GC-MS). An extensive survey of Australian wines (44 white and 146 red) highlighted that only red wines contained significant amounts of 1,8cineole (up to 20 μg/L). Hydrolytic studies with limonene and R-terpineol, putative precursors to 1,8cineole, showed a very low conversion into 1,8-cineole (
