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- Silva Ferreira, António César da, et al. Show all 5 Authors
- Journal of food science 2007 v.72 no.5 pp. S314
- food analysis; white wines; port wines; wine quality; food composition; keto acids; carbonyl compounds; Maillard reaction products; wine aging; quinoxalines; reversed-phase high performance liquid chromatography; liquid chromatography; mass spectrometry; ultraviolet radiation; fluorescence; butyric acid; phenylpyruvic acid; odors
- ... The aim of this work was the simultaneous determination of both ketoacids and dicarbonyl compounds in wine. To detect ketoacid compounds in wine, a method based on the quinoxaline derivatives by the reaction with diaminobenzene, currently employed to detect α-dicarbonyl compounds, was developed. The quinoxaline derivatives were detected by RP-HPLC with UV detection, which allows the determination ...