Journal
FOOD CHEMISTRY
Volume 350, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129268
Keywords
Sotolon; Port wine; Liquid-liquid extraction; Evaporation protector; Keeper solvent; White table wine
Funding
- FCT - Portugal [UIDB/00616/2020, UIDP/00616/2020]
- COMPETE [UIDB/00616/2020, UIDP/00616/2020]
- FCT [PD/BD/135331/2017]
- projetc AgriFood XXI - European Regional Development Fund through NORTE 2020 (Programa Operacional Regional do Norte 2014/2020) [NORTE-01-0145-FEDER-000041]
- Fundação para a Ciência e a Tecnologia [PD/BD/135331/2017] Funding Source: FCT
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A novel analytical method was proposed in this study, using glycerol as the extraction agent for sotolon quantification in Port wines, which significantly increased the recovery rate and method accuracy.
Sotolon has been reported to play an important role in the typical aroma of aged Port wines. A simple and cheap single-step liquid?liquid extraction (LLE) using glycerol as a keeper for liquid chromatography/ultra-violet absorption quantification of sotolon in Port wines is proposed in this work. The glycerol plays a protective role during the concentration of the extracts increasing the sotolon recovery as well the method repeatability. The proposed method yields chromatograms without interfering compounds and a forty-fold enrichment of sotolon. The detection and quantification limits were far below the sotolon odour threshold in Port wine (19 ?g/L). The method was also validated for dry white table wines with good validation parameters. The methodology was successfully applied to selected commercial Tawny, Ruby, and White Port wines, being reported the presence of sotolon in young Ruby and White Port wines for the first time, although below the olfactory detection threshold.
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