High‐performance liquid chromatography procedure for the determination of flavor enhancers in consumer chocolate products and artificial flavors

Risner, Charles H.; Kiser, Melissa

doi:10.1002/jsfa.3234

Cited by 22 publications

(11 citation statements)

References 10 publications

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“…taste substances). For example, HPLC has been used to measure maltol, theobromine, ethyl maltol, catechin, vanillic acid, caffeine, vanillin, epicatechin and ethyl vanillin in chocolate (Risner and Kiser, 2008). Engel et al (2002) used HPLC to quantify the glucosinolates in cauliflower, which were found to correlate with bitterness intensity.…”

Section: Flavour Analysis By Hplcmentioning

confidence: 99%

Instrumental Methods of Analysis

Reineccius

2010

Food Flavour Technology

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This chapter provides an insight into how one approaches the instrumental analysis of flavour. Only the aroma component of flavour is discussed; this excludes both taste and chemesthetic effects that are also universally considered to be components of flavour. The aim is to provide an understanding of the unique challenges faced in this analysis and how and why particular analytical approaches are taken to solve a particular flavour problem. Issues of sample preparation, aroma isolation, compound selection (when an objective), quantification and identification are discussed. Since this topic is very broad, one cannot provide much detail, thus reviews (e.g.

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Section: Flavour Analysis By Hplcmentioning

confidence: 99%

Instrumental Methods of Analysis

Reineccius

2010

Food Flavour Technology

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“…To allow quantitation of maltol at subthreshold concentration, the analytical method has to be highly sensitive, selective, and reliable. Different methods such as gas chromatography−mass spectrometry [Qi & Zhou, 2005], spectrometry [Ni, Wang, & Kokot, 2008], high−performance liquid chromatography [Risner & Kiser, 2008] and two−dimensional liquid chromatography [Avila, Gonzalez, Zougagh, Escarpa, & Rios, 2007] have been reported in the literature, mostly utilizing complex, expensive and time−consuming techniques. Furthermore, many electrochemical methods have previously been developed for the determination of maltol Ma & Chao, 2013;Zhou, Zhang, Li, Li, & Ye, 2012;Di, Bi, & Zhang, 2004], it can be concluded that the sensing layers of electrode are crucial, so more research is still in process.…”

Section: Introductionmentioning

confidence: 99%

Amplified electrochemical determination of maltol in food based on graphene oxide-wrapped tin oxide@carbon nanospheres

Gan

Sun

et al. 2017

Food Chemistry

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The study presents a new approach for rapid and ultrasensitive detection of maltol using a glassy carbon electrode (GCE) modified with graphene oxide-wrapped tin oxide@carbon nanospheres (SnO2@C@GO). The morphological and components properties of SnO2@C@GO nanocomposites were investigated by means of X-ray diffraction spectroscopy, Raman spectroscopy, field emission scanning electron microscopy, high resolution transmission electron microscopy, and electrochemical impedance spectroscopy. SnO2@C@GO nanocomposite on a GCE had a synergetic effect on the electrochemical oxidation of maltol by means of square wave voltammetry. Under the optimum conditions, anodic peak current response of maltol was linear with its concentration in the range of 80nM-10μM, and a detection limit of 12nM was achieved for maltol. The experiment results presented that the method showed good selectivity, sensitivity, reproducibility, and long-term stability, as well as excellent potential for use as an ideal inexpensive voltammetric method applicable for complex food matrices.

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“…A variety of techniques have been developed to detect maltol, such as spectrophotometry 8, two‐dimensional (2D) liquid chromatography 9, gas chromatography‐mass spectrometry 10, high‐performance liquid chromatography 11, chemiluminescence 12, and electrochemistry 13–17. Among them, electrochemical techniques are preferred because of their rapid response, convenient use, high sensitivity, good selectivity, time saving and low cost.…”

Section: Introductionmentioning

confidence: 99%

Ultrasensitive Electrochemical Sensor for Maltol in Wines Using Graphene Oxide‐Wrapped Amino‐Functionalized Carbon Sphere as Sensing Electrode Materials

Gan

Liu

et al. 2015

Electroanalysis

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We reported an electrochemical sensor with specificity toward maltol with rapid response and high sensitivity, using graphene oxide (GO)‐wrapped amino‐functionalized carbon sphere (ACS) hybrids as the conductive channel. The results indicated that a well‐organized structure was successfully prepared, based on specific electrostatic attractions between the ACS and the GO nanosheets. Next, a sensitive and selective electrochemical sensor was successfully constructed for the direct detection of maltol by casting a GO‐ACS film onto the surface of a glassy carbon electrode. The oxidative peak current increased linearly with the concentration of maltol in the range of 0.1 µM∼0.8 mM using differential pulse voltammetry, and the detection limit was 24 nM with S/N=3.

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High‐performance liquid chromatography procedure for the determination of flavor enhancers in consumer chocolate products and artificial flavors

Cited by 22 publications

References 10 publications

Instrumental Methods of Analysis

Instrumental Methods of Analysis

Amplified electrochemical determination of maltol in food based on graphene oxide-wrapped tin oxide@carbon nanospheres

Ultrasensitive Electrochemical Sensor for Maltol in Wines Using Graphene Oxide‐Wrapped Amino‐Functionalized Carbon Sphere as Sensing Electrode Materials

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