6533b82cfe1ef96bd128f6a0
RESEARCH PRODUCT
Quantitative determination of sotolon in wines by high-performance liquid chromatography
P. EtievantT. T. PhamE. Guichardsubject
WineChromatographyElution[SDV]Life Sciences [q-bio]010401 analytical chemistryOrganic ChemistryClinical BiochemistryExtraction (chemistry)Diol04 agricultural and veterinary sciences040401 food science01 natural sciencesBiochemistryHigh-performance liquid chromatography0104 chemical sciencesAnalytical Chemistry[SDV] Life Sciences [q-bio]chemistry.chemical_compoundSotolon0404 agricultural biotechnologychemistryDiethyl etherComputingMilieux_MISCELLANEOUSDichloromethanedescription
Sotolon (4,5-dimethyl-3-hydroxy-2(5H)-furanone) is a key flavour compound in the french flor-sherry “Vin jaune”. This compound was determined quantitatively by extraction of 25 ml of wine on a XAD-4 resin, elution with diethyl ether, separation by HPLC on a Lichrospher 100 Diol column, elution with dichloromethane/hexane (60/40) and UV detection at 232 nm. The amount of sotolon in “Vin jaune” (120 to 268 μg/l) was related to the development of the yeast film over a period of 6 years. Only 6 to 51 μg/l were found in the “Vin de paille” which is made with overmaturated grapes of the same Savagnin vine-plant but without development of yeasts, and 80 to 140 μg/l in “Tokai” which are partly grown under a yeast film.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1993-11-01 |