Analysis of selected carbonyl oxidation products in wine by liquid chromatography with diode array detection.

  title={Analysis of selected carbonyl oxidation products in wine by liquid chromatography with diode array detection.},
  author={Ryan J Elias and V. Felipe Laurie and Susan E Ebeler and Jon W Wong and Andrew L Waterhouse},
  journal={Analytica chimica acta},
  volume={626 1},
A high performance liquid chromatography (HPLC) method for the detection and quantitation of acetaldehyde, glyceraldehyde, pyruvic acid, 2-ketoglutaric acid, and formaldehyde in wine, based on the formation of the 2,4-dinitrophenylhydrazones, is presented. These carbonyl compounds often result from the chemical oxidation of major wine components, and are known to affect flavor and color stability. Their analysis in wine is complicated due to their instability and their tendency to react… CONTINUE READING


Publications citing this paper.
Showing 1-10 of 10 extracted citations

Determination of Formaldehyde Content in Footwear Samples using a HPLC-UV technique

Martínez-Espinoza, G. Morales-López
View 4 Excerpts
Highly Influenced

Controlling the fenton reaction in wine.

Journal of agricultural and food chemistry • 2010


Publications referenced by this paper.
Showing 1-10 of 22 references


S. D. Richardson, T. V. Caughran, T. Poiger, Y. B. Guo, F. G. Crumley
Eng. 22 • 2000
View 4 Excerpts
Highly Influenced

Fresenius J

M. Vogel, A. Buldt, U. Karst
Anal. Chem. 366 • 2000
View 4 Excerpts
Highly Influenced

Ebeler (Eds.), Chemistry of Wine Flavor

S. E. Ebeler, R. S. Spaulding, S. E. In A.L. Waterhouse
ACS Symposium Series 714, San Francisco, • 1997
View 4 Excerpts
Highly Influenced

Methods for Analysis of Musts and Wines

C. S. Ough, M. A. Amerine
J. Wiley, New York • 1988
View 8 Excerpts
Highly Influenced

Quantitative chemical analysis of single cells.

Methods in molecular biology • 2009
View 2 Excerpts


C. Zwiener, T. Glauner, F. H. Frimmel
Bioanal. Chem. 372 • 2002
View 2 Excerpts


R. Flamini, G. De Luca
Di Stefano, Vitis 41 • 2002
View 3 Excerpts


L. Pripis-Nicolau
de Revel, A. Bertrand, A. Maujean, J. Agric. Food Chem. 48 • 2000

Handbook of Enology

P. Ribéreau-Gayon, Y. Glories, A. Maugean, D. Dubourdieu
The Chemistry of Wine Stabilization and Treatments, John Wiley & Sons Ltd., Chichester • 2000
View 2 Excerpts

In: C

C. Bayonove, R. Baumes, J. Crouzet, Z. Gunata
Flanzy (Ed.), Enología: Fundamentos científicos y tecnológicos, AMV – Mundiprensa, Madrid • 2000
View 2 Excerpts

Similar Papers

Loading similar papers…