Analysis of Aromatic Aldehydes in Brandy and Wine by High-Performance Capillary Electrophoresis

Abstract

A new method of analysis of vanillin, syringaldehyde, coniferaldehyde, and sinapaldehyde in brandy and wine by high-performance capillary electrophoresis is described. Electrophoretic mobility of these compounds is achieved by a borate buffer at pH 9.3. At this pH, the sensitivity of UV detection of these phenolic aldehydes also increases. UV absorptions at 348, 362, 404, and 422 nm were selected for monitoring vanillin, syringaldehyde, coniferaldehyde, and sinapaldehyde, respectively. This procedure was performed simultaneously during one run using a diode array detector. Samples of brandy or wine were analyzed directly without concentration, extraction, or any other preliminary treatment of the test sample. The limits of detection were found to be 0.275, 0.1425, 0.1475, and 0.1975 ppm for syringaldehyde, coniferaldehyde, sinapaldehyde, and vanillin, respectively, which is acceptable for analysis of both brandy and wine aged in oak barrels. The method has been shown to be linear in a range from 0.3 to 57 mg/L. Recoveries ranged between 99.9% and 107.7% for all of the compounds tested. Repeatability and reproducibility of the method were high. The relative standard deviation was consequently approximately 3% and also between 4.47% and 6.89% for all tested compounds. The method is useful for the identification of counterfeit brandy, which is easy to recognize by the absence of sinapaldehyde, syringaldehyde, and coniferaldehyde, which are not detectable in false brandy.

Evaluation of organic and inorganic compounds levels of red wines processed from Pinot Noir grapes

“…contained high galactose content. It is known, processed galactose, fructose, and xylose may vary during wine aging, when wine is manufactured in oak wood barrels [29,34,35]. Especially, when grape skins are macerated to grape juice, saccharides are produced from polyphenols in a long aging process.…”

Investigating the discrimination potential of linear and nonlinear spectral multivariate calibrations for analysis of phenolic compounds in their binary and ternary mixtures and calculation pKa values

“…In addition to, VAI was identified as natural antioxidant [3]. Although, SIA is not detected in significant amounts in vanilla extract, is formed as lignin degradation products in oak barrels during coopering and is subsequently extracted into wine or spirits during barrel aging [4]. Chemical structures and formula of VA, VAI and SIA are as presented in Fig.…”

Classification of brandies and wine distillates using front face fluorescence spectroscopy

“…Brandy has to be aged for a certain period in oak casks to obtain characteristic taste, flavour and colour. Traditional techniques utilised to analysis of brandy, such as gas chromatography-mass spectrometry (Caldeira, Pereira, Climaco, Belchior, & Bruno de Sousa, 2004), high-performance liquid chromatography (Canas, Belchior, Spranger, & Bruno-de-Sousa, 2003) and capillary electrophoresis (Panossian, Mamikonyan, Torosyan, Gabrielyan, & Mkhitaryan, 2001), focus on the determination of a certain marker compounds in a test product followed by a comparison of the values obtained with those previously documented for authentic product. This approach is often time-consuming, expensive, requires highly trained staffs and the range of compounds, which must be quantified to ensure authenticity, is continuously increasing.…”