Chromatographia

, Volume 37, Issue 9, pp 539–542

Quantitative determination of sotolon in wines by high-performance liquid chromatography

  • E. Guichard
  • T. T. Pham
  • P. Etievant
Originals

DOI: 10.1007/BF02275793

Cite this article as:
Guichard, E., Pham, T.T. & Etievant, P. Chromatographia (1993) 37: 539. doi:10.1007/BF02275793

Summary

Sotolon (4,5-dimethyl-3-hydroxy-2(5H)-furanone) is a key flavour compound in the french flor-sherry “Vin jaune”. This compound was determined quantitatively by extraction of 25 ml of wine on a XAD-4 resin, elution with diethyl ether, separation by HPLC on a Lichrospher 100 Diol column, elution with dichloromethane/hexane (60/40) and UV detection at 232 nm. The amount of sotolon in “Vin jaune” (120 to 268 μg/l) was related to the development of the yeast film over a period of 6 years. Only 6 to 51 μg/l were found in the “Vin de paille” which is made with overmaturated grapes of the same Savagnin vine-plant but without development of yeasts, and 80 to 140 μg/l in “Tokai” which are partly grown under a yeast film.

Key Words

Column liquid chromatography Sotolon Vin jaune Flor-sherry 

Copyright information

© Friedr. Vieweg & Sohn Verlagsgesellschaft mbH 1993

Authors and Affiliations

  • E. Guichard
    • 1
  • T. T. Pham
    • 1
  • P. Etievant
    • 1
  1. 1.Laboratoire de Recherches sur les AromesInstitut National de la Recherche AgronomiqueDijon CedexFrance

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