Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines
Autor(a) principal: | |
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Data de Publicação: | 1999 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/6922 |
Resumo: | Fortified wines which suffer extended periods of wood ageing develop characteristics which in many cases define the product. An important component of this style is contributed by the specific phenolic compounds and furans which are either extracted from the wood or formed during the barrel ageing process. An HPLC method is presented here for the determination of phenolic compounds and furans in wood aged fortified wines. The method employed involved direct injection with no sample pre-treatment, separation on a RP C18 column in a single run and detection with a diode array detector. In this way up to 28 compounds from various phenolic groups (hydroxybenzoic acids, hydroxycinnamic acids, phenolic aldehydes, coumarins, ¯avan-3-ols, ¯avonol aglycones and other compounds involved in browning reactions in food systems (furans and pyranones) could be separated and determined. Of these, 10 phenolic compounds, gallic acid, protocatechuic acid, p-coumaric acid, ca eic acid, chlorogenic acid, ellagic acid, vanillic acid, syringic acid, p-hydroxybenzaldehyde, myricetin, and two furans; furfural, 5-hydroxymethyl-2-furaldehyde, were determined in forti®ed and similar wood aged wines. Three other compounds, a chlorogenic acid isomer, vanillin and resorcinol, were also tentatively identified in these wine types |
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Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified winesWineChemical analysisChemical compositionHigh performance liquid chromatographyPhenol derivativeFuran derivativeFortified wines which suffer extended periods of wood ageing develop characteristics which in many cases define the product. An important component of this style is contributed by the specific phenolic compounds and furans which are either extracted from the wood or formed during the barrel ageing process. An HPLC method is presented here for the determination of phenolic compounds and furans in wood aged fortified wines. The method employed involved direct injection with no sample pre-treatment, separation on a RP C18 column in a single run and detection with a diode array detector. In this way up to 28 compounds from various phenolic groups (hydroxybenzoic acids, hydroxycinnamic acids, phenolic aldehydes, coumarins, ¯avan-3-ols, ¯avonol aglycones and other compounds involved in browning reactions in food systems (furans and pyranones) could be separated and determined. Of these, 10 phenolic compounds, gallic acid, protocatechuic acid, p-coumaric acid, ca eic acid, chlorogenic acid, ellagic acid, vanillic acid, syringic acid, p-hydroxybenzaldehyde, myricetin, and two furans; furfural, 5-hydroxymethyl-2-furaldehyde, were determined in forti®ed and similar wood aged wines. Three other compounds, a chlorogenic acid isomer, vanillin and resorcinol, were also tentatively identified in these wine typesElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaHo, P.Hogg, TimSilva, M.C.M.2011-10-23T09:34:07Z19991999-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6922engHO, P. ; HOGG, T.A. ; SILVA, M.C.M. - Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines. Food Chemistry. ISSN 0308-8146. Vol. 64, n.º 1 (1999), p. 115-12210.1016/S0308-8146(98)00115-0info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:10:41Zoai:repositorio.ucp.pt:10400.14/6922Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:05:53.937610Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines |
title |
Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines |
spellingShingle |
Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines Ho, P. Wine Chemical analysis Chemical composition High performance liquid chromatography Phenol derivative Furan derivative |
title_short |
Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines |
title_full |
Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines |
title_fullStr |
Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines |
title_full_unstemmed |
Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines |
title_sort |
Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines |
author |
Ho, P. |
author_facet |
Ho, P. Hogg, Tim Silva, M.C.M. |
author_role |
author |
author2 |
Hogg, Tim Silva, M.C.M. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Ho, P. Hogg, Tim Silva, M.C.M. |
dc.subject.por.fl_str_mv |
Wine Chemical analysis Chemical composition High performance liquid chromatography Phenol derivative Furan derivative |
topic |
Wine Chemical analysis Chemical composition High performance liquid chromatography Phenol derivative Furan derivative |
description |
Fortified wines which suffer extended periods of wood ageing develop characteristics which in many cases define the product. An important component of this style is contributed by the specific phenolic compounds and furans which are either extracted from the wood or formed during the barrel ageing process. An HPLC method is presented here for the determination of phenolic compounds and furans in wood aged fortified wines. The method employed involved direct injection with no sample pre-treatment, separation on a RP C18 column in a single run and detection with a diode array detector. In this way up to 28 compounds from various phenolic groups (hydroxybenzoic acids, hydroxycinnamic acids, phenolic aldehydes, coumarins, ¯avan-3-ols, ¯avonol aglycones and other compounds involved in browning reactions in food systems (furans and pyranones) could be separated and determined. Of these, 10 phenolic compounds, gallic acid, protocatechuic acid, p-coumaric acid, ca eic acid, chlorogenic acid, ellagic acid, vanillic acid, syringic acid, p-hydroxybenzaldehyde, myricetin, and two furans; furfural, 5-hydroxymethyl-2-furaldehyde, were determined in forti®ed and similar wood aged wines. Three other compounds, a chlorogenic acid isomer, vanillin and resorcinol, were also tentatively identified in these wine types |
publishDate |
1999 |
dc.date.none.fl_str_mv |
1999 1999-01-01T00:00:00Z 2011-10-23T09:34:07Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/6922 |
url |
http://hdl.handle.net/10400.14/6922 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
HO, P. ; HOGG, T.A. ; SILVA, M.C.M. - Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines. Food Chemistry. ISSN 0308-8146. Vol. 64, n.º 1 (1999), p. 115-122 10.1016/S0308-8146(98)00115-0 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799131725383598080 |