Voltammetric detection of the α-dicarbonyl compound: Methylglyoxal as a flavoring agent in wine and beer

Analytica Chimica Acta

Volumn 751, Issue , 2012, Pages 66-70

  Chatterjee, Sanghamitra ^a   Chen, Aicheng ^a  

^a LAKEHEAD UNIVERSITY   (Canada)

Author keywords

Beer; Glassy carbon electrode; Methylglyoxal; Platinum nanoparticles; Single wall carbon nanotubes; Wine

Indexed keywords

ACTIVE SURFACE AREA; BEER SAMPLES; CORRELATION COEFFICIENT; DICARBONYL COMPOUNDS; ELECTRO REDUCTION; ELECTROCATALYTIC REDUCTION; ELECTRON TRANSFER RATES; GLASSY CARBON ELECTRODES; INSTRUMENTAL PARAMETERS; LINEAR RANGE; LOW DETECTION LIMIT; METHYLGLYOXAL; MODIFIED ELECTRODES; PEAK CURRENTS; PLATINUM NANOPARTICLES; REDUCTION PEAK CURRENTS; SOLUTION PH; SQUARE WAVE VOLTAMMETRY; SQUARE WAVES; VOLTAMMETRIC DETECTION;

BEER; CARBON NANOTUBES; ELECTROCHEMICAL SENSORS; ELECTROLYTIC REDUCTION; FLAVOR COMPOUNDS; NANOPARTICLES; PH EFFECTS; PLATINUM; SINGLE-WALLED CARBON NANOTUBES (SWCN); VOLTAMMETRY; WINE;

GLASS MEMBRANE ELECTRODES;

1,2 DICARBONYL DERIVATIVE; METHYLGLYOXAL;

ANALYTIC METHOD; ARTICLE; BEER; ELECTROCHEMICAL DETECTION; LIMIT OF DETECTION; MOLECULAR SENSOR; PH; POTENTIOMETRY; PRIORITY JOURNAL; PROCESS DEVELOPMENT; QUANTITATIVE ANALYSIS; REPRODUCIBILITY; SENSITIVITY AND SPECIFICITY; WINE;

BEER; ELECTROCHEMICAL TECHNIQUES; ELECTRODES; FLAVORING AGENTS; LIMIT OF DETECTION; NANOPARTICLES; NANOTUBES, CARBON; OXIDATION-REDUCTION; PLATINUM; PYRUVALDEHYDE; WINE;

EID: 84867743712     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2012.09.011     Document Type: Article

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