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

• Published in: Food research international Vol. 107; pp. 613 - 618
• Main Authors: Prudêncio Dutra, Maria da Conceição, de Souza, Joyce Fagundes, Viana, Arão Cardoso, de Oliveira, Débora, Pereira, Giuliano Elias, dos Santos Lima, Marcos
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.05.2018
• Subjects: Beverages; Food analysis; Hybrid grapes; Quality control; Vitis labrusca L; Volatile compounds; Volatile compounds; Hybrid grapes; Beverages; Food analysis; Quality control; Vitis labrusca L
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2018.03.020

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 (23 μg L−1 to 94 μg L−1) and limit of quantification (96 μg L−1 to 277 μg L−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. [Display omitted] •Rapid method for aromatic compounds by GC-MS in grape derivatives was validated.•Method showed good parameters and a run time of only 20 min.•Samples from northeast Brazil, an atypical region, were characterized.•In the nectars the compound that stood out was the methyl anthranilate.•Furaneol contributes to the aroma of Brazilian grape juice and wines.