Development and validation of an LC-FTMS method for quantifying natural sweeteners in wine

Food Chem. 2020 May 1:311:125881. doi: 10.1016/j.foodchem.2019.125881. Epub 2019 Nov 9.

Abstract

The quality of a wine largely depends on the balance between its sourness, bitterness and sweetness. Recently, epi-dihydrophaseic acid-3'-O-β-glucopyranoside (epi-DPA-G) and astilbin, two molecules obtained from grapes, have been shown to contribute notably to the sweet taste of dry wines. To study the parameters likely to affect their concentration, a new method was developed and optimized by LC-FTMS. Three gradients and five C18 columns were tested. Good results in terms of linearity (r2 > 0.9980), repeatability (RSD ≤ 3%), recovery (≥89%) and LOQ (≤20 µg.L-1) were obtained. The method was used to screen epi-DPA-G and astilbin in red wines of several vintages over one century. Both compounds were detected in all wines at concentrations varying from 1.2 to 14.7 mg/L for epi-DPA-G and from 0.5 to 42.6 mg/L for astilbin. Therefore, this new method can be used to quantify epi-DPA-G and astilbin reliably in wine.

Keywords: Astilbin; Method validation; Orbitrap; Sweetness; Wine; epi-DPA-G.

MeSH terms

  • Chromatography, High Pressure Liquid*
  • Fatty Acids, Unsaturated / analysis
  • Flavonols / analysis
  • Glucosides / analysis
  • Limit of Detection
  • Mass Spectrometry*
  • Reproducibility of Results
  • Sweetening Agents / analysis*
  • Taste
  • Vitis / chemistry
  • Vitis / metabolism
  • Wine / analysis*

Substances

  • Fatty Acids, Unsaturated
  • Flavonols
  • Glucosides
  • Sweetening Agents
  • dihydrophaseic acid 3-O-glucopyranoside
  • astilbin