| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1191064 | Food Chemistry | 2006 | 6 Pages |
Abstract
A new method of analysis was previously developed by this group for the determination of β-damascenone in beer samples. The method consisted of a beer steam distillation, followed by an extraction/concentration step using a C18 SPE column and, finally, analysis by reversed-phase liquid chromatography with detection of β-damascenone at its 227 nm UV-absorption maximum. This work describes further developments of the previous methodology and its application to the identification and quantification of β-damascenone in some other beverages, such as wine, whiskey and brandy. β-Damascenone concentration was monitored during a forced ageing assay of several wines from different regions of Portugal and the influence of heat treatment of wine on β-damascenone concentration was studied. The effect of pH on β-damascenone concentration is also discussed.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
J.R. Carneiro, J.A. Ferreira, L.F. Guido, P.J. Almeida, J.A. Rodrigues, A.A. Barros,