Short chain, volatile aldehydes contribute important sensory properties to wines and can affect aging and color stability. We optimized a derivatization procedure for the quantitative analysis of volatile, saturated aldehydes (CI – C9) in wine. Aldehydes were derivatized with cysteamine to form the corresponding thiazolidine derivative. The derivatives were then extracted into chloroform and analyzed by gas chromatography. Using a nitrogen phosphorous detector, the limit of quantitation was 1 mg/mL with average spiked recoveries in wine of 113% (Coefficient of Variation = 16%). The method was able to show differences in aldehyde levels in wines as a function of grape variety and processing conditions. Although acetaldehyde was observed in the highest concentrations, other aldehydes were also often present.
/wp-content/uploads/2017/09/AFV-Header-Logo.png 0 0 AVF /wp-content/uploads/2017/09/AFV-Header-Logo.png AVF1996-11-10 14:59:352019-01-22 19:07:15Characterization of Flavor Properties, Chemistry, and Occurrence of