title: Simultaneous spectrophotometric kinetic determination of four flavor enhancers in foods with the aid of chemometrics.
abstract: A sensitive kinetic spectrophotometric method was developed for the determination of four flavor enhancers--maltol, ethyl maltol, vanillin, and ethyl vanillin--in food samples. The method was based on the reduction of iron(III) by the four analytes in a sulfuric acid medium (0.012 mol/L), and the subsequent interaction of iron(II) with hexacyanoferrate(III) to form the strongly colored Prussian blue complex, which exhibited an absorption maximum at 800 nm. The optimized method had linear calibrations over the concentration ranges of 0.2-2.8 mg/L for maltol, ethyl maltol, and vanillin, as well as 0.2-1.8 mg/L for ethyl vanillin; the corresponding detection limits were 0.07, 0.07, 0.06, and 0.06 mg/L, respectively. Calibration models were constructed from the original and first-derivative spectral data with the use of partial least-squares (PLS) and principal component regression chemometrics methods. Ultimately, the proposed analytical procedure was successively applied for the determination of the four compounds in commercial food samples with the use of a PLS calibration based on the first-derivative spectral data. The results were comparable with those from a reference HPLC method.
authors.affiliation: Nanchang University, Stake Laboratory of Food Science and Technology, Nanchang, Jiangxi 330047, China. ynni@ncu.edu.cn
authors.forename: Yongnian
authors.initials: Y
authors.lastname: Ni
authors.forename: Jinfeng
authors.initials: J
authors.lastname: Chen
authors.forename: Serge
authors.initials: S
authors.lastname: Kokot
mesh_terms: D005421:Flavoring Agents / Q000032:analysis*; D005504:Food Analysis / Q000379:methods*; D007700:Kinetics; D008956:Models, Chemical; D012680:Sensitivity and Specificity; D013053:Spectrophotometry / Q000379:methods*; D013997:Time Factors
chemical_list: D005421:Flavoring Agents