Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6766
Título: Simultaneous determination of ketoacids and dicarbonyl compounds, key Maillard intermediates on the generation of aged wine aroma
Autor: Ferreira, António César da Silva
Reis, Sofia
Rodrigues, César
Oliveira, Carla
Pinho, Paula Guedes de
Palavras-chave: α-dicarbonyl
Compounds
α-keto-γ-(methylthio)butyric acid
Quinoxaline
Quinoxalinol derivatives
SPE
Wine
β-phenylpyruvic acid
Data: 2007
Editora: Wiley-Blackwell
Citação: "Journal of Food Science". ISSN 0022-1147. 72: 5 (2007) S314-S318
Resumo: The aim of thiswork was the simultaneous determination of both ketoacids and dicarbonyl compounds in wine.Todetect ketoacidcompoundsin wine,amethodbasedonthequinoxaline derivativesby the reaction with diaminobenzene, currently employed to detectα-dicarbonyl compounds, was developed. The quinoxaline derivatives were detected by RP-HPLC with UV detection, which allows the determination of the major dicarbonyl compounds in wine: glyoxal, methylglyoxal, diacetyl and pentane-2,6-dione, and the quinoxaline/quinoxalinol derivatives of α-keto-γ-(methylthio)butyric acid and β-phenylpyruvic acid (intermediate ketoacid compounds of methional and phenylacetaldehyde) were simultaneously detected by a fluorescence detector. The identification was performed by comparison with standards and also by using LC-MSMS. The levels found in 15 wines analyzed (white wines,Madeira wines, and Port wines) diverge according to the type and the age of the wine. The ketoacid compounds ranged from 0.2 to 5.7 mg/L for α-keto-γ-(methylthio)butyric acid and 0.1 to 9.6 mg/L for β-phenylpyruvic acid. The quantities observed for dicarbonyl compounds were similar to those already reported.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6766
Versão do Editor: The definitive version is available at www3.interscience.wiley.com
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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