Untitled

Panosyan, A. G.; Mamikonyan, G.; Torosyan, M.; Abramyan, A.; Oganesyan, A.; Gabrielyan, É. S.; Grigoryants, A.; Mkhitaryan, S. A.; Lapin, B. V.

doi:10.1023/a:1014914701477

Cited by 11 publications

(4 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The analytical characteristics obtained are significantly improved compared to those reported for the simultaneous determination of syringaldehyde and vanillin using voltammetry [ 26 ] and other methods [ 8 , 9 , 10 , 11 , 12 , 13 , 15 , 16 , 17 ] ( Table 5 ), as well as for the individual determination of the aldehydes [ 48 , 63 , 64 , 65 , 66 , 67 , 68 , 69 , 70 ] ( Table S1 ).…”

Section: Resultsmentioning

confidence: 82%

“…Simultaneous quantification of syringaldehyde and vanillin has been successfully achieved using high-performance liquid chromatography (HPLC) [ 8 , 9 , 10 , 11 ] and ultra-HPLC [ 12 , 13 , 14 , 15 ] with UV- [ 8 , 12 ], diode-array [ 9 , 10 , 11 ], and tandem mass-spectrometric [ 13 , 14 , 15 ] detection. Capillary electrophoresis with UV-detection [ 16 ] and high-performance capillary electrophoresis with diode-array detection [ 2 , 17 ] have been developed for the simultaneous determination of syringaldehyde and vanillin in cognac, brandy, and aged wine distillates. Original approaches to the electrophoretic determination of aromatic aldehydes are based on the application of online preconcentration using normal sample stacking and sample stacking with matrix removal [ 18 ] or field-amplified sample stacking [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Voltammetric Sensor Based on the Poly(p-aminobenzoic Acid) for the Simultaneous Quantification of Aromatic Aldehydes as Markers of Cognac and Brandy Quality

Ziyatdinova

Antonova

Davletshin

2023

Sensors

View full text Add to dashboard Cite

Cognac and brandy quality control is an actual topic in food analysis. Aromatic aldehydes, particularly syringaldehyde and vanillin, are one of the markers used for these purposes. Therefore, simple and express methods for their simultaneous determination are required. The voltammetric sensor based on the layer-by-layer combination of multi-walled carbon nanotubes (MWCNTs) and electropolymerized p-aminobenzoic acid (p-ABA) provides full resolution of the syringaldehyde and vanillin oxidation peaks. Optimized conditions of p-ABA electropolymerization (100 µM monomer in Britton–Robinson buffer pH 2.0, twenty cycles in the polarization window of −0.5 to 2.0 V with a potential scan rate of 100 mV s–1) were found. The poly(p-ABA)-based electrode was characterized by scanning electron microscopy (SEM), cyclic voltammetry, and electrochemical impedance spectroscopy (EIS). Electrooxidation of syringaldehyde and vanillin is an irreversible two-electron diffusion-controlled process. In the differential pulse mode, the sensor allows quantification of aromatic aldehydes in the ranges of 0.075–7.5 and 7.5–100 µM for syringaldehyde and 0.50–7.5 and 7.5–100 µM for vanillin with the detection limits of 0.018 and 0.19 µM, respectively. The sensor was applied to cognac and brandy samples and compared to chromatography.

show abstract

Section: Resultsmentioning

confidence: 82%

Section: Introductionmentioning

confidence: 99%

Voltammetric Sensor Based on the Poly(p-aminobenzoic Acid) for the Simultaneous Quantification of Aromatic Aldehydes as Markers of Cognac and Brandy Quality

Ziyatdinova

Antonova

Davletshin

2023

Sensors

View full text Add to dashboard Cite

show abstract

“…Several methods have been described for the determination of phenolic compounds. Panosyan et al have suggested a new method using HPCE [11]. Upto now, HPLC has been the main tool for the analysis of polyphenols in spirits [12 -14].…”

Section: Introductionmentioning

confidence: 99%

Development and validation of UPLC for the determination of phenolic compounds and furanic derivatives in Brandy de Jerez

Schwarz

Rodríguez

Sánchez³

et al. 2009

J of Separation Science

View full text Add to dashboard Cite

Brandy and other aged distillates are a rich source of polyphenols. For brandies, contact with wood during ageing makes an important contribution to their polyphenols content. This paper describes the use of a previously devised ultra performance LC (UPLC) method to study the polyphenols content of Brandy de Jerez. UPLC is a new technique in LC offering several potential advantages, especially the reduction of time. Analyses of brandy performed by HPLC were repeated by UPLC. A special UPLC analytical column (Acquity UPLC BEH C18 column, 100 x 2.1 mm), with a particle size of 1.7 microm, forms part of this system. Using the UPLC system enabled the time needed for analysis to be reduced to one tenth of the time needed in the conventional HPLC system. In conclusion, the separation factor results of the UPLC were compared to those obtained using HPLC methods; this demonstrated that simple, high efficiency UPLC gradients are viable and advantageous substitutes for traditional analysis of polyphenols in brandy by HPLC. The method enabled 14 phenolic compounds to be identified and determined in 33 different commercial brandies, and this allowed them to be differentiated in function of quality.

show abstract

“…Of these Jeppson’s Malört had the lowest conversion (68%), suggesting flavonoid or lignin compounds extracted from wormword impact polymerization efficacy . Likewise, whisk(e)y varieties and Cognac are all aged in oak casks and consequentially contain phenolic compounds, which are known antioxidants. , While the presence of these compounds, even in the low levels typical of most alcoholic beverages, could inhibit the RAFT polymerization process directly, it is possible that pH is also a significant factor . Generally, pH decreases upon aging, an effect that may be exaggerated in brandy owing to the slow oxidation of sulfite to sulfuric acid .…”

mentioning

confidence: 99%

Open-to-Air RAFT Polymerization in Complex Solvents: From Whisky to Fermentation Broth

et al. 2018

View full text Add to dashboard Cite

We investigate the use of in situ enzyme degassing to facilitate the open-to-air reversible addition–fragmentation chain transfer (RAFT) polymerization of hydroxyethyl acrylate (HEA) in a wide range of complex aqueous solvents, including, beer, wine, liquor, and fermentation broth. This enzyme-assisted polymerization procedure is impressively robust, and poly(HEA) was attained with good control over molecular weight and a narrow dispersity in nearly all of the solvents tested. Kinetics experiments on HEA polymerization in whisky and spectroscopic analysis of the purified polymers suggest high end-group fidelity, as does the successful chain extension of a poly(HEA) macro chain transfer agent with narrow dispersity. These results suggest enzyme-assisted RAFT may be a powerful and underutilized tool for high-throughput screening and materials discovery and may simplify the synthesis of well-defined polymers in complex conditions.

show abstract

Untitled

Cited by 11 publications

References 8 publications

Voltammetric Sensor Based on the Poly(p-aminobenzoic Acid) for the Simultaneous Quantification of Aromatic Aldehydes as Markers of Cognac and Brandy Quality

Voltammetric Sensor Based on the Poly(p-aminobenzoic Acid) for the Simultaneous Quantification of Aromatic Aldehydes as Markers of Cognac and Brandy Quality

Development and validation of UPLC for the determination of phenolic compounds and furanic derivatives in Brandy de Jerez

Open-to-Air RAFT Polymerization in Complex Solvents: From Whisky to Fermentation Broth

Contact Info

Product

Resources

About