Determination of amino acids in grape-derived products: A review

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