Analysis of ethereal extracts of wines and other alcoholic beverages by high-performance liquid chromatography with microbore columns.
The ethereal extracts of wines, beer and vermouth were analysed by high-performance liquid chromatography. The following three characteristic peaks were first identified using GC-MS and then quantitatively determined: 5-hydroxy-methyl-2-furaldehyde, 2-(4-hydroxyphenyl)ethanol and 3-(2-hydroxyethyl)indole.
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Dipartimento di Chimica, Università La Sapienza di Roma, Italy.
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D000434:Alcoholic Beverages / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D004986:Ether / Q000737:chemistry; D005662:Furaldehyde / Q000031:analogs & derivatives / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D007211:Indoles / Q000032:analysis; D010626:Phenylethyl Alcohol / Q000031:analogs & derivatives / Q000032:analysis; D012997:Solvents / Q000737:chemistry; D013056:Spectrophotometry, Ultraviolet; D014920:Wine / Q000032:analysis
C109761:3-(2-hydroxyethy)indole; D007211:Indoles; D012997:Solvents; D004986:Ether; C011867:4-hydroxyphenylethanol; C008046:5-hydroxymethylfurfural; D005662:Furaldehyde; D010626:Phenylethyl Alcohol