High-Throughput Quantification of Trace Haloanisole and Halophenol Off-Flavor Compounds in Cork Wine Stoppers

A high-throughput, nondestructive quantification solution for the trace analysis of haloanisole and halophenol off-flavor compounds in cork wine stoppers based on chemical ionization time-of-flight mass spectrometry is presented. Using a fully automated workflow, individual cork stoppers can be measured continuously with a sample-to-sample time of less than 3 s, with limits of quantification in the range of 0.1 ng/L for all target compounds. This approach allows comprehensive, quality control of cork stopper production while at the same time opening new possibilities for research on the origin of off-flavors in natural matrices.