Rapid determination of the aromatic compounds methyl-anthranilate, 2′-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives.

DUTRA, M. da C. P.; SOUZA, J. F. de; VIANA, A. C.; OLIVEIRA, D. de; PEREIRA, G. E.; LIMA, M. dos S.

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Campo DC	Valor	Idioma
dc.contributor.author	DUTRA, M. da C. P.
dc.contributor.author	SOUZA, J. F. de
dc.contributor.author	VIANA, A. C.
dc.contributor.author	OLIVEIRA, D. de
dc.contributor.author	PEREIRA, G. E.
dc.contributor.author	LIMA, M. dos S.
dc.date.accessioned	2018-03-23T01:03:38Z	-
dc.date.available	2018-03-23T01:03:38Z	-
dc.date.created	2018-03-22
dc.date.issued	2018
dc.identifier.citation	Food Research International, v. 107, p. 613-618, 2018.
dc.identifier.uri	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1089634	-
dc.description	A methodology for the rapid determination of the aromatic compounds methyl anthranilate (MA), 2′-aminoacetophenone (2-AAP) and furaneol by GC-MS was validated and used to characterize grape juice and wine elaborated with the new Brazilian grape varieties cultivated in northeastern Brazil, and Brazilian grape nectars. The method presented linearity (R2˃0.9952), good accuracy (CV< 12.9%), recovery (76.6% to 106.3%), limit of detection (23μgL−1 to 94μgL−1) and limit of quantification (96μgL−1 to 277μgL−1) acceptable in only 20 min of running. The methodology was considered satisfactory for the purpose, being a simple and rapid method for the determination of these compounds in grape derivatives drinks. In the characterization of the nectars the compound that stood out was the MA, being its presence attributed to the addition of flavorings in these products. It was evidenced a significant contribution of furaneol in the aroma of grape juice and wines elaborated with the new Brazilian grape varieties.
dc.language.iso	eng	eng
dc.rights	openAccess	eng
dc.subject	Vitis labrusca L
dc.subject	Hybrid grapes
dc.title	Rapid determination of the aromatic compounds methyl-anthranilate, 2′-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives.
dc.type	Artigo de periódico
dc.date.updated	2019-04-29T11:11:11Z	pt_BR
dc.subject.nalthesaurus	Volatile compounds
dc.subject.nalthesaurus	Beverages
dc.subject.nalthesaurus	Food analysis
dc.subject.nalthesaurus	Quality control
riaa.ainfo.id	1089634
riaa.ainfo.lastupdate	2019-04-29 -03:00:00
dc.contributor.institution	Maria da Conceição Prudêncio Dutra, Universidade do Estado da Bahia, Departamento de Tecnologia e Ciências Sociais (DTCS III), Campus Juazeiro, Av. Dr. Edgard Chastinet Guimar ã es, S/N, S ã o Geraldo CEP: 48.905-680 Juazeiro, BA, Brazil; Joyce Fagundes de Souza, Universidade do Estado da Bahia, Departamento de Tecnologia e Ciências Sociais (DTCS III), Campus Juazeiro, Av. Dr. Edgard Chastinet Guimar ã es, S/N, S ã o Geraldo CEP: 48.905-680 Juazeiro, BA, Brazil; Arão Cardoso Viana, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520 Petrolina, PE, Brazil; Débora de Oliveira, Universidade Federal de Santa Catarina, Departamento de Engenharia Química e de Alimentos, Campus Trindade, Trindade, 88040-900 Florianópolis, SC, Brazil; GIULIANO ELIAS PEREIRA, CNPUV; Marcos dos Santos Lima, Instituto Federal do Sert ã o Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim S ã o Paulo, CEP 56314-520 Petrolina, PE, Brazil.
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