Journal
FOOD CHEMISTRY
Volume 270, Issue -, Pages 518-526Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.07.093
Keywords
Port wine; Carbonyl compounds; Quantitative analysis; Derivatization method; PFBHA; Headspace solid-phase microextraction; Gas chromatography-triple quadrupole/mass spectrometry; Central composite design
Funding
- European Union (FEDER, Portugal) [POCI/01/0145/FEDER/07728]
- FCT/MEC, Portugal [UID/MULTI/04378/2013]
- Fundacao para a Ciencia e a Tecnologia [UID/MULTI/04378/2013]
- Ministerio da Educacao e Ciencia [UID/MULTI/04378/2013]
- FCT [SFRH/BPD/109668/2015, SFRH/BD/107708/2015]
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A method based on headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-triple quadrupole/mass spectrometry detection (GC-TQ/MS) with a prior derivatization step with O-(2,3,4,5,6-pentafluorobenzyl) hydroxylamine hydrochloride (PFBHA) was developed to quantify carbonyl compounds in different categories of Port wines. Optimal extraction conditions were obtained incubating 2 ml of wine with 2.3 g/l of PFBHA for 10 min and extracted during 20 min at 32 degrees C. The method was validated for 38 carbonyl compounds (alkanals, alkenals, Strecker aldehydes, dialdehydes, ketones and furan aldehydes) with regard to linearity, repeatability, inter and intra-day precision and accuracy, showing that the method is suitable for the determination of carbonyl compounds in wines. Tawny wines with 'indication of age' (10-40 years old) presented the highest levels of some carbonyl compounds, such as propanal, pentanal, hexanal, Strecker aldehydes, diacetyl, methyl glyoxal, 3-pentanone and 2-furfural, whereas Ruby wines were characterized by the highest amounts of some unidentified compounds.
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