Development and validation of an LC-FTMS method for quantifying natural sweeteners in wine
| Autor: | Syntia Fayad, Blandine N. Cretin, Axel Marchal |
|---|---|
| Přispěvatelé: | Unité de Recherche Oenologie [Villenave d'Ornon], Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Flavonols
Method validation epi-DPA-G [SDV]Life Sciences [q-bio] Wine 01 natural sciences Mass Spectrometry Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Glucosides Limit of Detection Vitis Astilbin Chromatography High Pressure Liquid Chromatography Sweetness of wine 010401 analytical chemistry Reproducibility of Results Sweet taste 04 agricultural and veterinary sciences General Medicine Repeatability Sweetness 040401 food science Orbitrap 0104 chemical sciences chemistry Sweetening Agents Taste Fatty Acids Unsaturated Food Science |
| Zdroj: | Food Chemistry Food Chemistry, Elsevier, 2020, 311, pp.1-7. ⟨10.1016/j.foodchem.2019.125881⟩ |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2019.125881⟩ |
| Popis: | International audience; The quality of a wine largely depends on the balance between its sourness, bitterness and sweetness. Recently, epi-dihydrophaseic acid 3'-O-beta glucopyranoside (epi-DPA-G) and astilbin, two molecules obtained from grapes, have been shown to contribute notably to the sweet taste of dry wines. To study the parameters likely to affect their concentration, a new method was developed and optimized by LC-FTMS. Three gradients and five C18 columns were tested. Good results in terms of linearity (r(2) > 0.9980), repeatability (RSD = 89%) and LOQ ( |
| Databáze: | OpenAIRE |
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