Spectrophotometric determination of total vicinal diketones with isoniazide and a zirconium salt

García-Villanova, Rafael J.; Estepa, Rosa M. García

doi:10.1007/bf00323972

Cited by 3 publications

(1 citation statement)

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“…Several different methods have been devised to determine the concentrations of DA in wine, but these techniques involve the distillation, solvent extraction, and/or derivatization of DA prior to its measurement. Colorimetric methods to measure DA have been widely used in the past, including the Prill and Hammer method (Guyman and Crowell, 1965), the Voges-Proskauer method (Walsh and Cogan, 1974), and a spectrophotometric determination method of total vicinal diketones (Garcia-Villanova and Estepa, 1993). These methods involve steam distillation to isolate DA from the wine matrix.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Diacetyl in Wine Using Solid-Phase Microextraction Combined with Gas Chromatography−Mass Spectrometry

Hayasaka

Bartowsky

1999

J. Agric. Food Chem.

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Analytical difficulties in the rapid and accurate determination of diacetyl (DA), an important flavor compound in wine, at low concentrations have been overcome by the use of solid-phase microextraction (SPME) with deuterated diacetyl-d(6) (d6-DA) as an internal standard followed by gas chromatography-mass spectrometry (GC-MS). The GC-MS analyses showed that the values of the ion response ratio of DA to d6-DA were consistent regardless of the conditions of SPME headspace and were not influenced by the presence of sulfur dioxide in wine. The quantitation value of DA was represented as the concentration of free plus bound with sulfur dioxide forms of DA. The detection limit of DA in wine was as low as 0.01 microg/mL with linearity through to 10 microg/mL.

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Section: Introductionmentioning

confidence: 99%