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Identification and quantification of phenolics in aromatic bitter and cherry liqueur by HPLC with electrochemical detection

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Abstract

An HPLC-based method with electrochemical detection was optimized for quantitative analysis of phenolic compounds in an aromatic bitter and a cherry liqueur, which are different types of alcoholic beverages with a high phenolic content. The method requires only filtering of samples prior to the HPLC analysis and is recommended for routine analysis. Two slightly different gradients were needed for the analysis of the two beverages. Eleven and eight different phenolic compounds (cinnamic acid derivatives, benzoic acid derivatives, flavan-3-ols, flavanons, and eugenol) were identified and quantified in the bitter and the cherry liqueur, respectively.

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Acknowledgements

This research was sponsored by the Danish Ministry of Food, Agriculture, and Fisheries through LMC—Centre for Advanced Food Studies as part of the collaboration project “Plant phenols in cherry liqueur and bitter. Product stability and utilization of pomace in food production” with V&S Danmark.

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  1. Food Chemistry, Department of Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958, Frederiksberg C, Denmark

    Anja Rødtjer, Leif H. Skibsted & Mogens L. Andersen

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  1. Anja Rødtjer
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  2. Leif H. Skibsted
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  3. Mogens L. Andersen
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Correspondence to Mogens L. Andersen.

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Rødtjer, A., Skibsted, L.H. & Andersen, M.L. Identification and quantification of phenolics in aromatic bitter and cherry liqueur by HPLC with electrochemical detection. Eur Food Res Technol 223, 663–668 (2006). https://doi.org/10.1007/s00217-005-0250-4

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  • DOI: https://doi.org/10.1007/s00217-005-0250-4

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