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Food Res Int. 2018 May;107:613-618. doi: 10.1016/j.foodres.2018.03.020. Epub 2018 Mar 5.

Rapid determination of the aromatic compounds methyl-anthranilate, 2'-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives.

Author information

1
Universidade do Estado da Bahia, Departamento de Tecnologia e Ciências Sociais (DTCS III), Campus Juazeiro, Av. Dr. Edgard Chastinet Guimarães, S/N, São Geraldo CEP: 48.905-680 Juazeiro, BA, Brazil.
2
Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil.
3
Universidade Federal de Santa Catarina, Departamento de Engenharia Química e de Alimentos, Campus Trindade, Trindade, 88040-900 Florianópolis, SC, Brazil.
4
Empresa Brasileira de Pesquisa Agropecuária, Embrapa Semiárido/Uva e Vinho, Rodovia BR 428, Km 152, CP 23, CEP 56302-970 Petrolina, PE, Brazil. Electronic address: giuliano.pereira@embrapa.br.
5
Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil. Electronic address: marcos.santos@ifsertao-pe.edu.br.

Abstract

A methodology for the rapid determination of the aromatic compounds methyl anthranilate (MA), 2'-aminoacetophenone (2-AAP) and furaneol by GC-MS was validated and used to characterize grape juice and wine elaborated with the new Brazilian grape varieties cultivated in northeastern Brazil, and Brazilian grape nectars. The method presented linearity (R2 ˃ 0.9952), good accuracy (CV < 12.9%), recovery (76.6% to 106.3%), limit of detection (23 μg L-1 to 94 μg L-1) and limit of quantification (96 μg L-1 to 277 μg L-1) acceptable in only 20 min of running. The methodology was considered satisfactory for the purpose, being a simple and rapid method for the determination of these compounds in grape derivatives drinks. In the characterization of the nectars the compound that stood out was the MA, being its presence attributed to the addition of flavorings in these products. It was evidenced a significant contribution of furaneol in the aroma of grape juice and wines elaborated with the new Brazilian grape varieties.

KEYWORDS:

Beverages; Food analysis; Hybrid grapes; Quality control; Vitis labrusca L.; Volatile compounds

PMID:
29580527
DOI:
10.1016/j.foodres.2018.03.020
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