Department of Chemistry and Polymer Science

Permanent URI for this community

https://scholar.sun.ac.za/handle/10019.1/222

Browse

Browsing Department of Chemistry and Polymer Science by Subject "Acrolein"

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Acolein in wine : bacterial origin and analytical detection
    (Stellenbosch : University of Stellenbosch, 2010-03) Bauer, Rolene; Crouch, A.; Burger, B.; University of Stellenbosch. Faculty of Science. Dept. of Chemistry and Polymer Science.
    ENGLISH ABSTRACT: Wine quality is compromised by the presence of 3-hydroxypropionaldehyde (3-HPA) due to spontaneous conversion into acrolein under wine making conditions. Acrolein is highly toxic and is presence has been correlated with the development of bitterness in wine. Lactic acid bacterial strains isolated from South African red wine, Lactobacillus pentosus and Lactobacillus brevis, are implicated in accumulating 3- HPA during anaerobic glycerol fermentation. The environmental conditions leading to its accumulation are elucidated. In aqueous solution 3-HPA undergoes reversible dimerization and hydration, resulting in an equilibrium state between different derivatives. Interconversion between 3-HPA derivatives and acrolein is a complex and highly dynamic process driven by hydration and dehydration reactions. Acrolein is furthermore highly reactive and its steady-state concentration in complex systems very low. As a result analytical detection and quantification in solution is problematic. This study highlights the roles played by natural chemical derivatives and shows that the acrolein dimer can be used as a marker for indicating the presence of acrolein in wines. Solid-phase microextraction (SPME) coupled to gas chromatograph mass spectrometry (GC-MS) was validated as a technique for direct detection of the acrolein dimer in wine. The potential of a recently introduced sorptive extractive technique with a sample enrichment probe (SEP) was also investigated. The SPME technique simplifies the detection process and allows for rapid sampling of the acrolein marker, while SEP is more sensitive.
  • Thumbnail Image
    Item
    Acrolein dimer as a marker for direct detection of acrolein in wine
    (South African Society for Enology and Viticulture, 2012) Bauer, R.; Hiten, N. F.; Crouch, A. M.; Kossmann, J.; Burger, B. V.
    Acrolein is highly toxic and its presence in wine has been correlated with the development of bitterness. Analytical detection and quantification in aqueous solutions are challenging due to high reactivity and problems with chemical derivative analysis. Here we demonstrate the potential of a natural derivative, formed under conditions prevailing in wine, as a marker for acrolein detection. Solid-phase microextraction (SPME) coupled with gas chromatograph mass spectrometry (GC-MS) was validated as a technique for direct detection of the acrolein dimer. Conventional GC-MS analysis using a quadrupole mass spectrometer did not provide sufficient chromatographic resolution for the separation of the target analyte from interfering compounds. Accurate mass measurements with time-of-flight (TOF)-MS, on the other hand, allowed qualitative and quantitative measurements of the acrolein dimer. This work lays the analytical foundation for studies on the evolution of acrolein and its dimer in solution.