Evaluation of glycosyl-glucose analytical methods for various glycosides
Files
TR Number
Date
2002
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
American Society for Enology and Viticulture
Abstract
The accuracy of two methods for determination of glycosyl-glucose (GG) in grapes and wine has been tested using several glycoside standards containing alkyl, benzenoid, and phenolic aglycones. The total GG method using C-18 sorbent material was found to exhibit poor recoveries of benzenoid glycosides. The recoveries for the phenol-free GG method were satisfactory for alkyl and benzenoid glycosides. In addition, an adaption of the phenol-free GG method to 96-well microplate format has been demonstrated.
Description
Keywords
glycosides, glycosyl-glucose, gg, vinifera l. grapes, precursors, wine, fractions, flavor, aroma, biotechnology & applied microbiology, food science & technology, horticulture
Citation
Whiton, R. S.; Zoecklein, B. W., "Evaluation of glycosyl-glucose analytical methods for various glycosides," Am. J. Enol. Vitic 2002 vol. 53 no. 4 315-317. http://ajevonline.org/content/53/4/315.abstract