Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7681390 | Talanta | 2013 | 7 Pages |
Abstract
Considering the importance of the heterocyclic compounds in terms of wine flavor, this study aims to propose a new rapid and solvent free method to quantify different classes of heterocyclic compounds, such as furans, thiophenes, thiazols and pyrazines, which are products of the Maillard reaction, in wines. The use of a central composite design and the response surface methodology to determine the best conditions allows the optimum combination of analytical variables (pH, NaCl and extraction time) to be identified. The validation was carried out using several types of wine as matrices. The method shows satisfactory repeatability (2.7%
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
VÃvian Maria Burin, Stéphanie Marchand, Gilles de Revel, Marilde T. Bordignon-Luiz,