Chiral gas chromatographic analysis of amino acids in fortified wines

Summary

Free amino acids in fortified (dessert) wines (n=41) from Spain (sherry, malaga, moscatel), Portugal (port, madeira), Italy (marsala), Greece (mavrodaphne), and liquor wines from Hungary (tokay) and Israel were analyzed for D amino acids. Amino acids were isolated from wines using Dowex 50W X8 cation exchanger and converted into volatileN(O)-pentafluoropropionyl amino acid I-propyl esters. Enantiomers were separated by gas chromatography on Chirasil-L-Val capillary columns and relative quantities ofd amino acids wee determined by selected-ion monitoring mass spectrometry or flame-ionization detection. Major quantities ofd-Ala (4.0–58.1%),d-Asp (8.9–51.3%),d-Glu (4.9–28.4%), andd-Ser (0.4–14.7%) were detected in all wines and minor amounts (<1%) ofd-Lys,d-Phe,d-Tyr, andd-Val in some wines. Notably, quantities ofd-Ala exceeded 50% of total amino acids in some fortified wines.

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Pätzold, R., Nieto-Rodriguez, A. & Brückner, H. Chiral gas chromatographic analysis of amino acids in fortified wines. Chromatographia 57, S207–S212 (2003). https://doi.org/10.1007/BF02492104

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Key Words

  • Gas chromatography-mass spectrometry
  • Enantiomeric separation
  • Amino acids
  • Fortified wines
  • Maillard reaction