The detection of ?-dicarbonyl compounds in wine by formation of quinoxaline derivatives

✍ Scribed by Revel, Gilles de; Pripis-Nicolau, Laura; Barbe, Jean-Christophe; Bertrand, Alain

• Publisher: John Wiley and Sons
• Year: 2000
• Tongue: English
• Weight: 112 KB
• Volume: 80
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(20000101)80:1<102::aid-jsfa493>3.0.co;2-y

✦ Synopsis

A method to determine the most abundant a-dicarbonyl compounds in wine was developed by reaction with 2,3-diaminobenzene. Products such as quinoxaline derivatives were detected by highperformance liquid chromatography (HPLC) or by gas chromatography with a mass-selective detector (GC±MS) or a thermoionic detector (GC±NPD). HPLC and detection with a spectrophotometer (313 nm) were used for routine quantitative analysis of wines. The method is sensitive, linear and has good repeatability. Diacetyl, pentane-2,3-dione, glyoxal and methylglyoxal were quanti®ed in a single run; these compounds are always encountered in wines, but levels vary with different types of wine and also during fermentation and maturation processes. A new dicarbonyl compound, phenylglyoxal, was found in wine. The evolution of dicarbonyl compounds during fermentation is reported in this paper.