Analysis of anisoles in wines using pervaporation coupled to gas chromatography–mass spectrometry

Two procedures for the determination of 2,4,6-trichloroanisole, 2,6-dichloroanisole and 2,4,6-tribromoanisole in tainted wines have been developed. Both methods are based on pervaporation (PV) of the analytes and final determination by gas chromatography–ion-trap tandem mass spectrometry (GC–MS). In the Approach A, pervaporation was directly coupled to the GC–MS system (PV–GC–MS/MS) and in Approach B a solid-phase cryogenic trap-thermal desorption (CT–TD) device was connected to the pervaporator (PV–CT–TD–GC–MS/MS). Results show that last coupling present better sensitivity as well as precision. Detection limits (DLs) for 2,4,6-trichloroanisole were estimated to be 25.8 and 4.2 ng l−1 for Approaches A and B, respectively, when 10 ml of sample was analysed. Linear range of the calibration curves ranged from quantification limit to 15 ng for PV–GC–MS/MS and from quantification limit to 2 ng for PV–CT–TD–GC–MS/MS. Due to the low threshold odour concentration of these compounds in wine, Approach B is proposed as a reliable method for analytical quality control of this product.