Rapid determination of the aromatic compounds methyl-anthranilate, 2′-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives

Abstract

A methodology for the rapid determination of the aromatic compounds methyl anthranilate (MA), 2'-aminoacetophenone (2-AAP) and furaneol by GC-MS was validated and used to characterize grape juice and wine elaborated with the new Brazilian grape varieties cultivated in northeastern Brazil, and Brazilian grape nectars. The method presented linearity (R ˃ 0.9952), good accuracy (CV < 12.9%), recovery (76.6% to 106.3%), limit of detection (23 μg L to 94 μg L) and limit of quantification (96 μg L to 277 μg L) acceptable in only 20 min of running. The methodology was considered satisfactory for the purpose, being a simple and rapid method for the determination of these compounds in grape derivatives drinks. In the characterization of the nectars the compound that stood out was the MA, being its presence attributed to the addition of flavorings in these products. It was evidenced a significant contribution of furaneol in the aroma of grape juice and wines elaborated with the new Brazilian grape varieties.

A key ‘foxy’ aroma gene is regulated by homology-induced promoter indels in the iconic juice grape ‘Concord’

“…We also examined other known genes in pathways that might be related to the 'foxy' aroma, including those for biosynthesis of 2-AAP and furaneol, and none were differentially expressed between 'Concord' and V. vinifera at the ripening stage (Supplementary note 3 and Supplementary Table 13). These results support the long-known fact that MA was the dominant 'foxy' compound in V. labrusca, even though not all V. labrusca related grapes accumulated high levels of MA 11,12,15,48 .…”

“…'Foxy' aroma is a complex trait and there are at least three known contributing chemicals: MA, 2-Aminoacetophenone (2-AAP) and furaneol 9,12,13,15 . We focused on the genetic control of MA biosynthesis in this study because MA is the predominant compound for 'foxy' aroma and two genes (AMAT and AAMT) responsible for the last step of MA biosynthesis have been identified 13,16,17 .…”

“…Data acquisition and processing was done using OpenLab software (Agilent). Chromatographic conditions were in split less mode at a flow rate of 15 ml min −1 at 200 o C using 5.0 purity helium carrier 15 . A CP-WAX 52 CB (30 m × 0.25 mm × 0.25 μm) capillary column (Varian, Lake forest, CA, USA) at a flow rate of 0.5 ml min −1 was used for separation.…”

“…The characteristic 'foxy' aroma of 'Concord' grapes is likely a result of several key volatile compounds with methyl anthranilate (MA) being the most important [9][10][11][12][13][14][15] . The biosynthesis of MA in grapes involves the anthraniloyl-coenzyme A (CoA):methanol acyltransferase (AMAT) that catalyzes the formation of MA from anthraniloyl-CoA and methanol, resulting in an ester of anthranilic acid 13 .…”

Evolution of Phenolic Compounds Profile and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors

“…The São Francisco Valley (SFV), located in the Northeast Region of Brazil, is an unusual and emerging area [2]. This region currently produces 2 million liters of sparkling Moscatel wines and 1.16 million liters of young red wines (mainly with Syrah grapes).…”