Karpas, ZeevGuamán Novillo, Ana VerónicaCalvo, DanielPardo Martínez, AntonioMarco Colás, Santiago2022-07-222022-07-222012-05-150039-9140https://hdl.handle.net/2445/187961The off-flavor of "tainted wine" is attributed mainly to the presence of 2,4,6-trichloroanisole (2,4,6-TCA) in the wine. In the present study the atmospheric pressure gas-phase ion chemistry, pertaining to ion mobility spectrometry, of 2,4,6-trichloroanisole was investigated. In positive ion mode the dominant species is a monomer ion with a lower intensity dimer species with reduced mobility values (K0) of 1.58 and 1.20 cm2 V−1 s−1, respectively. In negative mode the ion with K0 = 1.64 cm2 V−1 s−1 is ascribed to a trichlorophenoxide species while the ions with K0 = 1.48 and 1.13 cm2 V−1 s−1 are attributed to chloride attachment adducts of a TCA monomer and dimer, respectively. The limit of detection of the system for 2,4,6-TCA dissolved in dichloromethane deposited on a filter paper was 2.1 μg and 1.7 ppm in the gas phase. In ethanol and in wine the limit of detection is higher implying that pre-concentration and pre-separation are required before IMS can be used to monitor the level of TCA in wine.6 p.application/pdfeng(c) Elsevier B.V., 2012ViEspectroscòpia de mobilitat d'ionsCalibratgeWineIon mobility spectroscopyCalibrationinfo:eu-repo/semantics/article6145292022-07-22info:eu-repo/semantics/openAccess