Preparation of Magnetic Polymers for the Elimination of 3-Isobutyl-2-Methoxypyrazine from Wine

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
Chen LiangDennis K Taylor

Abstract

3-Isobutyl-2-methoxypyrazine (IBMP), the most prevalent grape-derived methoxypyrazine, can contribute green bell pepper, vegetative and herbaceous aromas and flavours to wines. At elevated concentrations, this potent odorant may mask desirable fruity and floral aromas in wine and may be considered as a fault. A new remediation method for wines with elevated IBMP levels has been trialled using magnetic polymers, prepared in the same way as ordinary polymers but with the incorporation of iron oxide nanoparticles as magnetic substrates. Characterisation by Fourier transform-infrared (FTIR) spectroscopy and scanning electron microscopy (SEM) showed no difference between thermally synthesised and microwave synthesised polymers. Magnetic polymers were found to have removed over 40% of the IBMP present in spiked model wine and white wine within ten minutes. The addition of magnetic nanoparticles and microwave-induced polymerisation did not affect the adsorption properties of the polymer in model wine and the polymer could be regenerated at least five times. Both Langmuir and Freundlich isotherms were found to fit the data for both types of polymer. However, attempts to produce imprinted polymers were not achieved, as they were found n...Continue Reading

References

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Apr 22, 2015·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Andreea Botezatu, Gary J Pickering
Sep 21, 2016·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Andreea BotezatuGary J Pickering

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Citations

Jul 25, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Gary J Pickering, Andreea Botezatu

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Methods Mentioned

BETA
scanning electron microscopy
saturation adsorption

Software Mentioned

XLSTAT
GraphPad Prism

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