Higher Sensitivity Analysis of 2-Methoxy-3- Isobutylpyrazine (MIBP) in Wine Using GC-MS/MS(PCI)

2-Methoxy-3- isobutylpyrazine (MIBP) is an aromatic substance with the fragrance of bell peppers. It is found in sauvignon blanc (a type of grape used for white wine) and cabernet sauvignon (a type of grape used for red wine), and gives the wines a favorable aroma. MIBP, which has a significant impact on the flavor of wine, has an extremely low threshold value in sensory tests, on the order of a few ng/L. Since wine contains many components, concentration and selective separation & detection are essential to analysis.

The trace amounts of MIBP in wine were selectively detected by utilizing the MonoTrap^? silica monolithic absorbent for collection and concentration, and a GC/MS/MS (GCMS-TQ8030) in positive chemical ionization (PCI) mode. The MRM acquisition mode was used to monitor specific transitions for the compound of interest.