Simultaneous determination of ketoacids and dicarbonyl compounds, key Maillard intermediates on the generation of aged wine aroma

António César Da Silva Ferreira, Sofia Reis, César Rodrigues, Carla Oliveira, Paula Guedes De Pinho*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

39 Citations (Scopus)

Abstract

The aim of this work was the simultaneous determination of both ketoacids and dicarbonyl compounds in wine. To detect ketoacid compounds in wine, a method based on the quinoxaline derivatives by the reaction with diaminobenzene, currently employed to detect α-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.

Original languageEnglish
Pages (from-to)S314-S318
JournalJournal of Food Science
Volume72
Issue number5
DOIs
Publication statusPublished - Jun 2007

Keywords

  • α-dicarbonyl compounds
  • α-keto-γ-(methylthio)butyric acid
  • β-phenylpyruvic acid
  • Quinoxaline/quinoxalinol derivatives
  • SPE
  • Wine

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