Articles producció científica> Bioquímica i Biotecnologia

Simultaneous Analysis of Organic Acids, Glycerol and Phenolic Acids in Wines Using Gas Chromatography-Mass Spectrometry

  • Identification data

    Identifier: imarina:9351840
  • Authors:

    Garcia-Viñola, V
    Ruiz-de-Villa, C
    Gombau, J
    Poblet, M
    Bordons, A
    Reguant, C
    Rozès, N
  • Others:

    Author, as appears in the article.: Garcia-Viñola, V; Ruiz-de-Villa, C; Gombau, J; Poblet, M; Bordons, A; Reguant, C; Rozès, N
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Bordons de Porrata- Doria, Albert / GARCÍA VIÑOLA, VIOLETA / Gombau Roigé, Jordi / Poblet Icart, Maria Montserrat / Reguant Miranda, Cristina / Rozès, Nicolas Andre Louis / Ruiz De villa sardón, Candela
    Keywords: Tartaric acid Sorbic acid Solid-phase microextraction Pyruvic acid Oxaloacetic acid Glyoxylic acid Glycerol Gallic acid Fumaric acid Ferulic acid Caffeic acid sorbic acid pyruvic acid oxidation oxaloacetic acid glyoxylic acid glycerol gallic acid fumaric acid ferulic acid caffeic acid
    Abstract: Fermented beverages, particularly wines, exhibit variable concentrations of organic and phenolic acids, posing challenges in their accurate determination. Traditionally, enzymatic methods or chromatographic analyses, mainly high-performance liquid chromatography (HPLC), have been employed to quantify these compounds individually in the grape must or wine. However, chromatographic analyses face limitations due to the high sugar content in the grape must. Meanwhile, phenolic acids, found in higher quantities in red wines than in white wines, are typically analyzed using HPLC. This study presents a novel method for the quantification of organic acids (OAs), glycerol, and phenolic acids in grape musts and wines. The approach involves liquid-liquid extraction with ethyl acetate, followed by sample derivatization and analysis using gas chromatography-mass spectrometry (GC-MS) in selected ion monitoring (SIM) detection mode. The results indicated successful detection and quantification of all analyzed compounds without the need for sample dilution. However, our results showed that the method of adding external standards was more suitable for quantifying wine compounds, owing to the matrix effect. Furthermore, this method is promising for quantifying other metabolites present in wines, depending on their extractability with ethyl acetate. Fermented beverages, particularly wines, exhibit variable concentrations of organic and phenolic acids, posing challenges in their accurate determination. Traditionally, enzymatic methods or chromatographic analyses, mainly high-performance liquid chromatography (HPLC), have been employed to quantify these compounds individually in the grape must or wine. The approach of this proposed method involves (i) methoximation of wine compounds in a basic medium, (ii) acidification with HCl, (iii) liquid-liquid extraction with ethyl acetate, and (iv) silyl derivatization to analyze samples with gas chromatography-mass spectrometry (GC-MS) in ion monitoring detection mode (SIM). The results indicated successful detection and quantification of all analyzed compounds without the need for sample dilution. However, our results showed that the method of adding external standards was more suitable for quantifying wine compounds, owing to the matrix effect. Furthermore, this method is promising for quantifying other metabolites present in wines, depending on their extractability with ethyl acetate. In other words, the proposed method may be suitable for profiling (targeted) or fingerprinting (untargeted) strategies to quantify wine metabolites or to classify wines according to the type of winemaking process, grape, or fermentation.
    Thematic Areas: Plant science Microbiology Health professions (miscellaneous) Health (social science) Food science & technology Food science
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: jordi.gombau@urv.cat violeta.garcia@urv.cat montserrat.poblet@urv.cat cristina.reguant@urv.cat albert.bordons@urv.cat nicolasrozes@urv.cat candela.ruiz@urv.cat candela.ruiz@urv.cat jordi.gombau@urv.cat violeta.garcia@urv.cat
    Author identifier: 0000-0002-5036-1408 0000-0002-5320-8740 0000-0001-9718-3429
    Record's date: 2024-02-24
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.mdpi.com/2304-8158/13/2/186
    Papper original source: Foods. 13 (2):
    APA: Garcia-Viñola, V; Ruiz-de-Villa, C; Gombau, J; Poblet, M; Bordons, A; Reguant, C; Rozès, N (2024). Simultaneous Analysis of Organic Acids, Glycerol and Phenolic Acids in Wines Using Gas Chromatography-Mass Spectrometry. Foods, 13(2), -. DOI: 10.3390/foods13020186
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Article's DOI: 10.3390/foods13020186
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2024
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Food Science & Technology,Health (Social Science),Health Professions (Miscellaneous),Microbiology,Plant Science
    Tartaric acid
    Sorbic acid
    Solid-phase microextraction
    Pyruvic acid
    Oxaloacetic acid
    Glyoxylic acid
    Glycerol
    Gallic acid
    Fumaric acid
    Ferulic acid
    Caffeic acid
    sorbic acid
    pyruvic acid
    oxidation
    oxaloacetic acid
    glyoxylic acid
    glycerol
    gallic acid
    fumaric acid
    ferulic acid
    caffeic acid
    Plant science
    Microbiology
    Health professions (miscellaneous)
    Health (social science)
    Food science & technology
    Food science
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