Dynamic headspace coupled to perevaporation for the analysis of anisoles in wine by gas chromatography–ion-trap tandem mass spectrometry

Off-flavours in wines are mainly due to the presence of 2,4,6-trichloroanisole and other haloanisoles. The purpose of this study was to develop a method based on the coupling of dynamic headspace and perevaporation to GC–MS–MS to attain better analyte sensitivity and selectivity. The approach has been applied to the analysis of 2,6-dichloroanisole, 2,4,6-trichloroanisole and 2,4,6-tribromoanisole in various wines. For these compounds that cause taste and odour problems, the method was linear from the quantification limit to 3 ng for all the analytes with recoveries greater than 80% and satisfactory precision. Detection limits were as low as 2–36 ng l−1.