Journal
FOOD CHEMISTRY
Volume 175, Issue -, Pages 29-35Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.11.120
Keywords
Wine; HPLC; Fluorescence detection; Dansyl chloride; Amino acids; Biogenic amines; Validation
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Free amino acids (AA) and biogenic amines (BA) were quantified for the first time in Cannonau and Vermentino wines, the two most popular Controlled Designation of Origin wines from Sardinia (Italy). An analytical method for the simultaneous determination of AA and BA was developed, using selective derivatization with dansyl chloride followed by HPLC with fluorescence detection. Thirty-two compounds were identified in the wines analysed. High levels of AA were found, with proline being the most abundant with average levels of 1244 +/- 398 and 1008 +/- 281 mg/L in Cannonau and Vermentino wines, respectively. BA were detected at average concentrations <10 mg/L, except putrescine which reached 20.5 +/- 10.2 mg/L in Cannonau wines. Histamine was never detected in any Vermentino wines. gamma-Amino-butyric acid, 4-hydroxyproline, glycine, leucine + isoleucine and putrescine proved to be useful for differentiating Cannonau wines from Vermentino wines. (C) 2014 Elsevier Ltd. All rights reserved.
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