Quantifizierung von 2,4,6-Trichloranisol zum Nachweis von Korkgeschmack im Wein mit dem Pegasus BT

This application note demonstrates the sensitive quantification of 2,4,6-trichloroanisole (TCA), a primary cause of cork taint in wine, using HS-SPME coupled with GC-TOFMS on the Pegasus BT. Spiked wine samples were analyzed across sub-ppt to ppb concentrations, showcasing the power of TOFMS deconvolution and calibration for reliable wine aroma and quality analysis.