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Formation of the mousy off-flavor-associated compound 2-acetyl pyridine in model solutions Cover

Formation of the mousy off-flavor-associated compound 2-acetyl pyridine in model solutions

Open Access
|Dec 2025

Figures & Tables

Fig. 1:

Proposed formation of 2-Acetyl-3,4,5,6-tetrahydropyridine and 2-Acetyl pyridine from proline and methylglyoxal
Proposed formation of 2-Acetyl-3,4,5,6-tetrahydropyridine and 2-Acetyl pyridine from proline and methylglyoxal

Fig. 2:

Statistical evaluation of the coefficients responsible for AP formation (based on GC-MS data achieved after 106 days)
Statistical evaluation of the coefficients responsible for AP formation (based on GC-MS data achieved after 106 days)

Fig. 3:

Formation of acetyl pyridine at various pH / SO2 [mg/L] / ascorbic acid [mg/L] / temperature [°C] levels in model solutions over time
Formation of acetyl pyridine at various pH / SO2 [mg/L] / ascorbic acid [mg/L] / temperature [°C] levels in model solutions over time

Fig. 4:

Dependency of the formation of acetyl pyridine [area units] on pH and temperature [°C] in model solutions after 106 days
Dependency of the formation of acetyl pyridine [area units] on pH and temperature [°C] in model solutions after 106 days

Experimental design (central composite design) calculated by XLSTAT based on Tab_ 1

ObservationspHSO2 [mg/L]Ascorbic acid [mg/L]Temperature [°C]
Obs13.025.0125.014.0
Obs24.025.0125.014.0
Obs33.050.0125.014.0
Obs44.050.0125.014.0
Obs53.025.0250.014.0
Obs64.025.0250.014.0
Obs73.050.0250.014.0
Obs84.050.0250.014.0
Obs93.025.0125.025.0
Obs104.025.0125.025.0
Obs113.050.0125.025.0
Obs124.050.0125.025.0
Obs133.025.0250.025.0
Obs144.025.0250.025.0
Obs153.050.0250.025.0
Obs164.050.0250.025.0
Obs172.537.5187.519.5
Obs184.537.5187.519.5
Obs193.512.5187.519.5
Obs203.562.5187.519.5
Obs213.537.562.519.5
Obs223.537.5312.519.5
Obs233.537.5187.58.5
Obs243.537.5187.530.5
Obs253.537.5187.519.5

SPME-HS-GC-MS parameters

SPME
FiberCarbon WR/PDMS - 95/10
Conditioning Temperature250 °C
Pre-Injection Conditioning Time10.00 min
Post-Injection Conditioning Time1.00 min
Needle Purge flow0.8 bar
Sample Incubation5.00 min, 50 °C
Headspace Sampling45.00 min, 50 °C
Agitator on5 s
Agitator off2 s
Sample Vial Depth35 mm
Sample Desorption10.00 min, 280 °C

GC

Column flow1 mL/min
Carrier gasHelium
Injector280 °C
LinerQuartz Liner for splitless Operation ID 1 mm
Split50 ml/min @1.00 min
Gas Saver20 ml/min @14.00 min
Oven Temperature Program40 °C/0.00 min – 3 °C/min/80 °C/0.00 min – 6 °C/min/150 °C/0.00 min – 10 °C/min/240 °C/5.00 min

MS

Electron energy70 eV
Transferline280 °C
Ion source220 °C
Solvent Delay1.00 min
Scan Mode1.10 – 39.00 min
Scan m/z38–250 amu
Scan Time0.2 s
Inter-Scan Delay0.025 s
SIR Mode (2-AP)12.00–15.00 min
m/z52, 78, 79, 93, 121
Inter-Channel Delay0.01 s
Data evaluationsum 79+93+121

Parameters analyzed within the scope of the study

pHSO2 [mg/L]Ascorbic acid [mg/L]Temperature [°C]
3,02512514
4,05025025

Results of the GC/MS measurements on AP in model solutions after 106 days (AP: acetyl pyridine)

ObservationspHSO2 [mg/L]Ascorbic acid [mg/L]Temperature[°C]AP [area units]
Obs13.025.0125.014.0291
Obs24.025.0125.014.0279
Obs33.050.0125.014.00
Obs44.050.0125.014.0238
Obs53.025.0250.014.0185
Obs64.025.0250.014.0209
Obs73.050.0250.014.0298
Obs84.050.0250.014.0318
Obs93.025.0125.025.01536
Obs104.025.0125.025.01485
Obs113.050.0125.025.0964
Obs124.050.0125.025.01195
Obs133.025.0250.025.01304
Obs144.025.0250.025.0657
Obs153.050.0250.025.01148
Obs164.050.0250.025.01170
Obs172.537.5187.519.5343
Obs184.537.5187.519.5137
Obs193.512.5187.519.5267
Obs203.562.5187.519.565
Obs213.537.562.519.534
Obs223.537.5312.519.5301
Obs233.537.5187.58.531
Obs243.537.5187.530.53519
Obs253.537.5187.519.5367
DOI: https://doi.org/10.2478/mittklbg-2025-0009 | Journal eISSN: 3061-063X | Journal ISSN: 3061-0621
Language: English
Page range: 131 - 140
Submitted on: May 26, 2025
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Published on: Dec 26, 2025
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year

© 2025 Martin Pour Nikfardjam, Alexandra Endres, published by High School and Federal Office of Viticulture and Pomology
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.