PROTOCOL FOR FAB MS/MS CHARACTERIZATION OF TERPENE DISACCHARIDES OF WINE

Application of fast atom bombardment tandem mass spectrometry (FAB MS/MS) in positive and negative ion modes to mixtures of glycosides obtained from Riesling wine after DCCC, HPLC, and flash chromatography provided the molecular mass of the glycosides, the sequence of sugar attachment, and information about the aglycons. Initial FAB MS/MS assignments were supported by H-1 NMR data on isolated and derivatized glycosides which allowed the characterization of (E)-2,6-dimethyl-1-O-[apiofuranosyl-(1-->6)-beta-D- glucopyranosyl]-octa-2,6-ol and (E,E)-2,6-dimethyl-1-O-[apiofuranosyl-(1-->6)-beta-D- glucopyranosyl]-octa-2,6-dien-8-ol and the partial characterization of (E)-3,7-dimethyl-1-O-[arabinosyl-(1-->6)-beta-D-glucopyranosyl]-oct-2-en-7-ol,7-[O-apiofuranosyl-1-->6)-beta-D-glucopyranosyl]-p-menth-1-en-8-ol, and vomifoliol 9-O- arabinofuranosyl-D-glucopyranoside.