Title:	Rapid determination of the aromatic compounds methyl-anthranilate, 2′-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives.
Authors:	DUTRA, M. da C. P. SOUZA, J. F. de VIANA, A. C. OLIVEIRA, D. de PEREIRA, G. E. LIMA, M. dos S.
Affiliation:	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 / CPATSA; 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.
Date Issued:	2018
Citation:	Food Research International, v. 107, p. 613-618, 2018.
Description:	A methodology for the rapid determination of the aromatic compounds methyl anthranilate (MA), 2&#8242;-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&#707;0.9952), good accuracy (CV< 12.9%), recovery (76.6% to 106.3%), limit of detection (23&#956;gL&#8722;1 to 94&#956;gL&#8722;1) and limit of quantification (96&#956;gL&#8722;1 to 277&#956;gL&#8722;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.
Thesagro:	Uva
NAL Thesaurus:	Volatile compounds Beverages Food analysis Quality control
Keywords:	Vitis labrusca L Hybrid grapes
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CPATSA)