Journal
TALANTA
Volume 81, Issue 4-5, Pages 1143-1152Publisher
ELSEVIER
DOI: 10.1016/j.talanta.2010.02.040
Keywords
Amino acids; Derivatization agent; Wine; Vinegar; Grape must
Categories
Ask authors/readers for more resources
The amino acids present in foods and beverages affect the quality of these products and they play an important role in enology. Amino acids are consumed by yeasts as a source of nitrogen during alcoholic fermentation and are precursors of aroma compounds. In this review various chromatographic methodologies for the determination of amino acids are described, and specific applications for the analysis of ammo acid content are discussed. Amino acids usually need to be denvatized to make them more detectable. Several derwatizing reagents have been employed for the determination of amino acids in enological applications, and each has its advantages and disadvantages. (C) 2010 Elsevier B V. All rights reserved
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available