Monitoring winemaking process using tyrosine influence in the excitation-emission matrices of wine.

Wine samples collected during the winemaking process have been analyzed employing a previously optimized UHPLC-FD method, determining their biogenic amines and amino acids profile. The results obtained have been submitted to a statistical analysis from which it was extracted that the most influential analyte was tyrosine. Thanks to its fluorescence, a method for its determination by excitation-emission matrices has been proposed.

Exploring the potential of combining chemometric approaches to model non-linear multi-way data with quantitative purposes - A case study.

Second-order based calibration methods have been widely investigated capitalizing on the inherent benefits of the data structure and the decomposition models, demonstrating that second-order advantage is a property that conspires to a high likelihood success in the resolution of systems of varying complexity. This work aims to demonstrate the applicability of a combined chemometric strategy to solve non-linear multivariate calibration systems in the presence of non-multilinear multi-way data. The determination of histamine by differential pulse voltammetry at different pH is presented as case study.

Automated chromatographic method with fluorescent detection to determine biogenic amines and amino acids. Application to craft beer brewing process.

The combined determination of biogenic amines and amino acids is a challenge for food scientists. In this research, a new methodology for the automatic on-line precolumn derivatization and determination of 8 biogenic amines and 9 precursor amino acids by Ultra-High Performance Liquid Chromatography with fluorescent detection has been developed. The method derivatized the analytes with o-phthaldialdehyde and achieved the separation of the 17 derivatives in less than 15 min, obtaining good quality parameters (limits of detection varied between 7.

Dispersive liquid-liquid microextraction for a rapid determination of glyoxal in alcoholic beverages.

Carbonyl compounds, like glyoxal, methylglyoxal, diacetyl or pentane-2,3-dione, among others, have been widely studied. Besides its endogenous origin, they are originated from foodstuffs and are related to sensorial characteristics in products such as wine and beer. Generally, for their determination, the analytes must be derivatised to adapt them for the detection system and this step takes long time.

Novel HPLC--Fluorescence methodology for the determination of methylglyoxal and glyoxal. Application to the analysis of monovarietal wines "Ribera del Guadiana".

The determination and quantification of α-dicarbonyl compounds, glyoxal and methylglyoxal, in "Ribera del Guadiana" monovarietal wines (Extremadura, Spain) without sample clean-up has been carried out by HPLC with spectrofluorimetric detection (307/371 nm). For this purpose, a derivatization step with the new reagent 3,4-diaminopyridine at pH 2 during 120 min at 90 °C has been included. Afterwards, the sample could be injected in the chromatographic system with no clean-up, during a total run time of 4 min.