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Journal Articles Food Chemistry Year : 2020

Development and validation of an LC-FTMS method for quantifying natural sweeteners in wine

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Abstract

The quality of a wine largely depends on the balance between its sourness, bitterness and sweetness. Recently, epi-dihydrophaseic acid 3'-O-beta glucopyranoside (epi-DPA-G) and astilbin, two molecules obtained from grapes, have been shown to contribute notably to the sweet taste of dry wines. To study the parameters likely to affect their concentration, a new method was developed and optimized by LC-FTMS. Three gradients and five C18 columns were tested. Good results in terms of linearity (r(2) > 0.9980), repeatability (RSD <= 3%), recovery (>= 89%) and LOQ (<= 20 mu g.L-1) were obtained. The method was used to screen epi-DPA-G and astilbin in red wines of several vintages over one century. Both compounds were detected in all wines at concentrations varying from 1.2 to 14.7 mg/L for epi-DPA-G and from 0.5 to 42.6 mg/L for astilbin. Therefore, this new method can be used to quantify epi-DPA-G and astilbin reliably in wine.
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hal-02620100 , version 1 (21-07-2022)

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Attribution - NonCommercial - CC BY 4.0

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Syntia Fayad, Blandine N. Cretin, Axel Marchal. Development and validation of an LC-FTMS method for quantifying natural sweeteners in wine. Food Chemistry, 2020, 311, pp.1-7. ⟨10.1016/j.foodchem.2019.125881⟩. ⟨hal-02620100⟩

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