000056358 001__ 56358
000056358 005__ 20210121114445.0
000056358 0247_ $$2doi$$a10.1007/s00216-015-8959-9
000056358 0248_ $$2sideral$$a92282
000056358 037__ $$aART-2015-92282
000056358 041__ $$aeng
000056358 100__ $$0(orcid)0000-0002-8934-3979$$aGracia-Moreno, E.
000056358 245__ $$aQuantitative determination of five hydroxy acids, precursors of relevant wine aroma compounds in wine and other alcoholic beverages
000056358 260__ $$c2015
000056358 5060_ $$aAccess copy available to the general public$$fUnrestricted
000056358 5203_ $$aA method for the quantitative determination of 2-hydroxy-2-methylbutanoic (2OH2MB), 2-hydroxy-3-methylbutanoic (2OH3MB), 3-hydroxy-3-methylbutanoic (3OH3MB), 2-hydroxy-4-methylpentanoic (2OH4MP) and 3-hydroxybutanoic (3OHB) acids has been optimized, validated and applied to a set of wines and other alcoholic beverages. The analytes were preconcentrated in a solid phase extraction cartridge and derivatized with 2, 3, 4, 5, 6-pentafluorobenzyl bromide at room temperature for 30 min, followed by GC-MS analysis. Detection limits were between 0.5 and 29 µg L-1, and linearity was maintained up to 3 or 12 mg L-1, depending on the analyte. Recovery values were between 85 and 106 %, and reproducibility was better than 12 % RSD in most cases. The first specific study of these analytes in wine and other alcoholic beverages is herein reported. Concentrations ranged from the method detection limits to 7820, 519, 8510, 3470 and 2500 µg L-1 for 2OH2MB, 2OH3MB, 3OH3MB, 2OH4MP and 3OHB, respectively, which may have relevant sensory effects. These products were not found in distillates (except 3OHB) but were all present in beer. 2OH2MB, 3OH3MB and 3OHB were found in unfermented grape derivatives. Sherry wines had the highest levels of all except for 3OHB.
000056358 536__ $$9info:eu-repo/grantAgreement/ES/CICYT/AGL2010-22355-C02-01$$9info:eu-repo/grantAgreement/ES/MEC/FPU-AP2008-03811
000056358 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000056358 590__ $$a3.125$$b2015
000056358 591__ $$aCHEMISTRY, ANALYTICAL$$b15 / 75 = 0.2$$c2015$$dQ1$$eT1
000056358 591__ $$aBIOCHEMICAL RESEARCH METHODS$$b25 / 77 = 0.325$$c2015$$dQ2$$eT1
000056358 592__ $$a1.059$$b2015
000056358 593__ $$aAnalytical Chemistry$$c2015$$dQ1
000056358 593__ $$aBiochemistry$$c2015$$dQ2
000056358 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000056358 700__ $$0(orcid)0000-0002-0730-6606$$aLopez, R.$$uUniversidad de Zaragoza
000056358 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, V.$$uUniversidad de Zaragoza
000056358 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000056358 773__ $$g407, 26 (2015), 7925-7934$$pAnal. Bioanal. Chem.$$tAnalytical and Bioanalytical Chemistry$$x1618-2642
000056358 8564_ $$s2792501$$uhttps://zaguan.unizar.es/record/56358/files/texto_completo.pdf$$yPostprint
000056358 8564_ $$s86214$$uhttps://zaguan.unizar.es/record/56358/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000056358 909CO $$ooai:zaguan.unizar.es:56358$$particulos$$pdriver
000056358 951__ $$a2021-01-21-10:42:38
000056358 980__ $$aARTICLE