Wine Chemistry and Biochemistry

520 M. Rentzsch et al.

Ta b l e 9 C. 1

Stilbenoids identified in wine and grapevine by mass spectrometry

Compounds

[M-H]

−

Fragment

m/z

Technique

Sample

Reference

MonomersResveratrol

227 [M-H]

−

185, 183, 159, 157, 143

HPLC-ESI-MS/MS

Grapevine

P ̈

ussa et al.(2006)

Piceatannol

243 [M-H]

−

225, 201, 200, 199, 175

HPLC-ESI-MS/MS

Grapevine

P ̈

ussa et al.(2006)

Astringin

405 [M-H]

−

243, 173, 159

HPLC-TIS-MS/MS

Red wine

Buiarelli et al.

(2007)

Piceid

389 [M-H]

−

305, 289, 227, 175

HPLC-ESI-MS/MS

Grapevine

P ̈

ussa et al.(2006)

Dimersε

-Viniferin

453[M-H]

−

435, 411, 369, 359, 347

HPLC-ESI-MS/MS

Grapevine

P ̈

ussa et al.(2006)

Pallidol

455 [M+H]

+

FAB-MS (+)

Red wine

Vitrac et al.

(2001)

Pallidol-3-

O

-glucoside

634 [M

+

NH

] 4

+

DCI-MS

White wine

Baderschneider

andWinterhalter(2000)

Pallidol-3-3

′′-O-glucoside

777[M-H]

−

615

HPLC-ESI-MS/MS

White wine

Baderschneider

andWinterhalter(2000)

ε

-Viniferin diglucoside

777

615

HPLC-ESI-MS/MS

White wine

Baderschneider

andWinterhalter(2000)

ESI-MS/MS: Electro spray ionization-tandem mass spectrometry; TIS-MS/MS: Turbo Ion Spray interface-tandem mass spectrometry; FAB-MS: Fast atombombardment-mass spectrometry; DCI-MS: Desorption chemical ionization-mass spectrometry