Identification of 5-hydroxymethyl-2-furfural (5-HMF) in Cava sparkling wines by LC-DAD-MS/MS and NMR spectrometry

Food Chemistry

Volumn 141, Issue 4, 2013, Pages 3373-3380

  Serra Cayuela, A ^a   Castellari, M ^b   Bosch Fuste J ^a   Riu Aumatell, M ^a   Buxaderas, S ^a   Lopez Tamames E ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b IRTA   (Spain)

Author keywords

5 HMF; Ageing; NMR; Sparkling wine; UHPLC DAD MS MS

Indexed keywords

NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

5-HMF; AGEING; NMR SPECTROMETRY; SPARKLING WINES; UHPLC-DAD-MS/MS;

WINE;

5 HYDROXYMETHYL 2 FURFURALDEHYDE; 5 HYDROXYMETHYLFURFURAL; UNCLASSIFIED DRUG;

AGING; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; CONTROLLED STUDY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SPARKLING WINE; TANDEM MASS SPECTROMETRY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; WINE INDUSTRY;

5-HMF; AGEING; NMR; SPARKLING WINE; UHPLC-DAD-MS/MS;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FURALDEHYDE; MAGNETIC RESONANCE SPECTROSCOPY; MOLECULAR STRUCTURE; TANDEM MASS SPECTROMETRY; WINE;

EID: 84884614545     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.158     Document Type: Article

References (22)

1. Alexandre, H., & Guilloux-Benatier, M. (2006). Yeast autolysis in sparkling wine -A review. Australian Journal of Grape and Wine Research, 12(2), 119-127. http://dx.doi.org/10.1111/j.1755-0238.2006.tb00051.x (Pubitemid 44174117)
2. Amarasekara, A. S., Williams, L. D., & Ebede, C. C. (2008). Mechanism of the dehydration of d-fructose to 5-hydroxymethylfurfural in dimethyl sulfoxide at 150 -C: An NMR study. Carbohydrate Research, 343(18), 3021-3024. http://dx.doi.org/10.1016/j.carres.2008.09.008
3. Amerine, M. A. (1948). Hydroxymethylfurfural in California wines. Journal of Food Science, 13(3), 264-269. http://dx.doi.org/10.1111/j.1365-2621.1948. tb16621.x
4. Bosch-Fusté, J., Sartini, E., Flores-Rubio, C., Caixach, J., López-Tamames, E., & Buxaderas, S. (2009). Viability of total phenol index value as quality marker of sparkling wines, cavas. Food Chemistry, 114(3), 782-790. http://dx.doi.org/10.1016/j.foodchem.2008.10.013
5. Câmara, J. S., Alves, M. A., & Marques, J. C. (2006). Changes in volatile composition of Madeira wines during their oxidative ageing. Analytica Chimica Acta, 563(1-2), 188-197. http://dx.doi.org/10.1016/j.aca.2005. 10.031
6. Câmara, J. S., Marques, J. C., Alves, M. A., & Silva Ferreira, A. C. (2004). 3-Hydroxy-4,5-dimethyl-2(5H)-furanone levels in fortified Madeira wines: Relationship to sugar content. Journal of Agricultural and Food Chemistry, 52(22), 6765-6769 http://dx.doi.org/10.1021/jf049547d
7. Chen, L., Huang, H., Liu, W., Peng, N., & Huang, X. (2010). Kinetics of the 5-hydroxymethylfurfural formation reaction in Chinese rice wine. Journal of Agricultural and Food Chemistry, 58(6), 3507-3511. http://dx.doi.org/10.1021/ jf904094q
8. Clarke, M. A., Edye, L. A., & Eggleston, G. (1997). Sucrose descomposition in aqueous solution, and losses in sugar manufacture and refining. In D. Horton (Ed.) Advances in Carbohydrate Chemistry and Biochemistry (Vol. 52, pp. 441-470) Academic Press
9. Es-Safi, N. E., Cheynier, V., & Moutounet, M. (2000). Study of the reactions between (+)-catechin and furfural derivatives in the presence or absence of anthocyanins and their implication in food color change. Journal of Agricultural and Food Chemistry, 48(12), 5946-5954. http://dx.doi.org/10.1021/ jf000394d (Pubitemid 32056832)
10. Ho, P., Hogg, T. A., & Silva, M. C. M. (1999). Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines. Food Chemistry, 64(1), 115-122. http://dx.doi.org/10. 1016/S0308-8146(98)00115-0 (Pubitemid 28532696)
11. Hu, X., & Li, C.-Z. (2011). Levulinic esters from the acid-catalysed reactions of sugars and alcohols as part of a bio-refinery. Green Chemistry, 13(7), 1676-1679. http://dx.doi.org/10.1039/c1gc15272f
12. Lavigne, V., Pons, A., Darriet, P., & Dubourdieu, D. (2008). Changes in the sotolon content of dry white wines during barrel and bottle aging. Journal of Agricultural and Food Chemistry, 56(8), 2688-2693. http://dx.doi.org/10.1021/jf072336z (Pubitemid 351685212)
13. Montilla Gómez, J., Olea Serrano, F., & García- Villanova (1987a). Determinación espectrofotmétrica de furfural y 5-hidroximetilfurfural en vinos de Jerez, previa formación de la correspondiente tiosemicarbazona. Anales de Bromatología, 39(2), 211-218
14. Montilla Gómez, J., Olea Serrano, F., & García- Villanova (1987b). Determinación espectrofotmétrica de furfural y 5-hidroximetilfurfural en vinos de Huelva, previa formación de la correspondiente tiosemicarbazona. Anales de Bromatología, 39(2), 263-269
15. Official Journal of the European Union, Commission Regulation (EC). (2009). 52 L193 § Regulations
16. Pereira, V., Cacho, J., Câmara, J. S., & Marques, J. C. (2010). HPLC-DAD methodology for the quantification of organic acids, furans and polyphenols by direct injection of wine samples. Journal of Separation Science, 33(9), 1204-1215 http://dx.doi.org/10.1002/jssc.200900784.
17. Riu-Aumatell, M., Bosch-Fusté, J., López-Tamames, E., & Buxaderas, S. (2006) Development of volatile compounds of cava (Spanish sparkling wine) during long ageing time in contact with lees. Food Chemistry, 95(2), 237-242 (Pubitemid 41338161)
18. Shallenberger, R. S., & Mattick, L. R. (1983). Relative stability of glucose and fructose at different acid pH. Food Chemistry, 12(3), 159-165. http://dx.doi.org/10.1016/0308-8146(83)90002-X
19. Shimizu, J., & Watanabe, M. (1979). Gas chromatographic analysis of furfural and hydroxymethyl-furfural in wine. Agricultural and Biological Chemistry, 43(6), 1365-1366
20. Teixidó, E., Moyano, E., Santos, F. J., & Galceran, M. T. (2008). Liquid chromatography multi-stage mass spectrometry for the analysis of 5-hydroxymethylfurfural in foods. Journal of Chromatography A, 1185(1), 102-108. http://dx.doi.org/10.1016/j.chroma.2008.01.057
21. Torrens, J., Riu-Aumatell, M., Vichi, S., López-Tamames, E., & Buxaderas, S. (2010) Assessment of volatile and sensory profiles between base and sparkling wines Journal of Agricultural and Food Chemistry, 58(4), 2455-2461. http://dx.doi.org/10.1021/jf9035518
22. Villamiel, M., Del Castillo, M. D., & Corzo, N. (2006). Browning reactions. In Y. H. Hui, W.-K. Nip, L. M. L. Nollet, G. Paliyath, & B. K. Simpson (Eds.), Food biochemistry and food processing. Wiley-Blackwell