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Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
α-dicarbonyl Compounds α-keto-γ-(methylthio)butyric acid Quinoxaline Quinoxalinol derivatives SPE Wine β-phenylpyruvic acid
Contexto Educativo
Citação
"Journal of Food Science". ISSN 0022-1147. 72: 5 (2007) S314-S318
Editora
Wiley-Blackwell