Grapes are a commercially important fruit crop worldwide. The use of pesticides for the control of insects and diseases is prevalent in commercial vini-viticulture. However, pesticide residues are known to impact wine quality significantly. The impact of imidacloprid residues on wine flavor was assessed by GCxGC-ToF/MS. Imidacloprid was applied at the recommended dose (SD) and ten times SD (10RD). Substantial degradation of imidacloprid residues was recorded from grape to wine, with 5.79% to 8.95% transfer rates and processing factors ranging between 0.08 and 0.13. The degradation pathway of imidacloprid was established by UHPLC-Orbitrap-LC/MS in wine with its identified metabolites as 6-chloronicotinic acid, desnitro imidacloprid, and imidacloprid-urea. Imidacloprid residue impacted wine flavor compounds, acids, esters, and alcohols. Glycolysis, pyruvate, glyoxylate, and dicarboxylate were the most significantly affected pathways. Volatiles, viz., phenol 3-(trifluoromethyl), acetic acid hydroxy, and ethyl acetate, were identified as biomarkers for imidacloprid residues in wine. All rights reserved, Elsevier....

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