Identification of 5-hydroxymethyl-2-furfural (5-HMF) in Cava sparkling wines by LC-DAD-MS/MS and NMR spectrometry |
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| Authors: | A Serra-Cayuela M Castellari J Bosch-Fusté M Riu-Aumatell S Buxaderas E López-Tamames |
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| Affiliation: | 1. Departament de Nutrició i Bromatologia, Xarxa de Referència en Tecnologia dels Aliments (XaRTA), Facultat de Farmàcia, Universitat de Barcelona, Campus de l’Alimentació de Torribera, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain;2. IRTA-Food Technology, Finca Camps i Armet s/n, 17121 Monells, Girona, Spain |
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| Abstract: | The aim of this study was to elucidate the structure of a potential ageing marker for Cava sparkling wine. In order to clarify the structure of this compound, NMR spectroscopy and hyphenated UHPLC-DAD-MS/MS techniques were used. We identified the hitherto unknown compound as 5-hydroxymethyl-2-furfuraldehyde (5-HMF). This is the first time that this compound has been reported in sparkling wines. A survey, based on the analysis of 80 commercial sparkling wines, showed that 5-HMF is present between 0.25 and 12.81 mg/L, and is compared with those reported for other types of wine. Hypothetical origin of 5-HMF in Cava sparkling wine is discussed. |
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| Keywords: | 5-HMF Ageing Sparkling wine NMR UHPLC-DAD-MS/MS |
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