Identification of N-glucosyl ethanolamine in wine by negative electrospray ionization with post-column chloride attachment and accurate mass determination on a triple-quadrupole mass spectrometer

In this study a specific taste modulating flavour-ingredient, N-glucosyl ethanolamine, was determined in two Beerenauslese wines using two different LC–MS techniques. For a first screening LC–MS2 on an ion-trap mass spectrometer with negative electrospray ionization (ESI(−)) was applied. Sensitivity (and selectivity) was successfully increased approx. 10-fold by post-column addition of chloroform to form [M + Cl]− species. In a second step LC–MS2 on a triple-quadrupole mass spectrometer in accurate mass mode confirmed the presence of N-glucosyl ethanolamine in wine. The application of the right MS2 transitions for an unambiguous identification is discussed. N-Glucosyl ethanolamine concentrations in the wines were found to be 1.1 and 4.0 μg/l.