High Performance Liquid Chromatographic Determination of Nonvolatile Phenolic Compounds in Matured Distilled Alcoholic Beverages

Abstract

Gallic acid, vanillic acid, syringic acid, vanillin, syringaldehyde, and ferulic acid were determined in matured spirits by reverse phase high performance liquid chromatography. Concentrations varied from 0 to 11 ppm depending on the compound and the beverage. Gallic acid and syringaldehyde were the main components. Vanillic acid, vanillin, and, especially, gallic acid were the most important in distinguishing the different classes of spirit. Discriminate analysis gave 2 factors, which, however, could not be used to classify the samples with any great confidence: 61% of the whiskies, 33% of the rums, and 52% of the brandies were correctly assigned in this way.

Evolution of Aromatic and Furanic Congeners in the Maturation of Cider Brandy: A Contribution to Its Characterization

“…Optimization of Chromatographic Analysis and Recovery Studies. Taking as a basis Lehtonen's (1983) work, we have optimized the separation of phenolic compounds of low molecular mass and furanic components in cider brandy. Different mobile phases, gradient profiles, and temperatures were tested; thus, when Lehtonen's chromatographic conditions (2% acetic acid and 0.02 M sodium acetate as solvent A; 2% acetic acid, 0.02 M sodium acetate, 14% methanol, and 2.5% 1-propanol as solvent B) were used for eluting analytes, a strong overlapping between 4-hydroxybenzaldehyde and an unknown peak was detected; this drawback could be overcome if solvent B is changed to 100% methanol, although complete resolution is not achieved.…”

“…The analysis of phenolic components of low molecular mass and furanic compounds was carried out by RP-HPLC with UV detection (Lehtonen, 1983;Puech, 1988;Salagoı ¨ty-Auguste et al, 1987;Delgado et al, 1990;Villalo ´n et al, 1991Villalo ´n et al, , 1992Quesada et al, 1995), although a spectrofluorometer may be necessary for monitoring coumarins (Tricard et al, 1987). The aim of this work was to gain an insight into the development of the aromatic and furanic components in distillates of ciders during aging and to ascertain which of them can be employed for classifying spirits on the basis of raw material and aging time.…”

Reactive Oxygen Scavenging Activity of Matured Whiskey and Its Active Polyphenols

“…One of the main components released from a whiskey barrel is polyphenols derived from lignin and tannin. The polyphenols are responsible for the fragrance and taste of matured whiskey (Lehtonen 1983) and the clustering of ethanol and water in whiskey (Koga and Yoshizumi 1977, 1979; Nishimura and Matsuyama 1989; Nose and others 2004). In general, polyphenols possess reactive oxygen (RO) scavenging activity.…”

Improved HPLC determination of hydroxycinnamic acids in orange juice using solvents containing THF

“…Many HPLC gradient procedures have been developed to determine hydroxycinnamic acids (Lehtonen, 1983;Seo and Morr, 1984; Risch and Herrmann, 1988). Without exception they use combinations of water and methanol with acetic acid to effect the separation.…”