Evidence of 4-ethylcatechol as one of the main phenolic off-flavour markers in French ciders

A new HPLC method using a diode array detector was developed and validated to quantify 4-ethylphenol, 4-vinylphenol, 4-ethylguaiacol, 4-vinylguaiacol and 4-ethylcatechol in cider. The procedure was linear up to 150 mg/l for each of the five volatile phenols, precise (RSD < 2.9%) and sensitive, wi...

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Bibliographic Details
Published in:Food chemistry 2011-03, Vol.125 (2), p.542-548
Main Authors: Buron, Nicolas, Guichard, Hugues, Coton, Emmanuel, Ledauphin, Jérôme, Barillier, Daniel
Format: Article
Language:English
Subjects:
4-ethylcatechol
4-Ethylcatechol (4-EC)
alcoholic beverages
Analytical chemistry
Biological and medical sciences
biomarkers
Chemical Sciences
Cider
ciders
equipment performance
food analysis
Food and Nutrition
food composition
Food industries
food quality
Fundamental and applied biological sciences. Psychology
High Performance Liquid Chromatography (HPLC)
Life Sciences
new methods
off flavors
Off-flavour
phenolic compounds
rapid methods
Volatile phenols
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Summary:A new HPLC method using a diode array detector was developed and validated to quantify 4-ethylphenol, 4-vinylphenol, 4-ethylguaiacol, 4-vinylguaiacol and 4-ethylcatechol in cider. The procedure was linear up to 150 mg/l for each of the five volatile phenols, precise (RSD < 2.9%) and sensitive, with limits of detection between 0.03 and 0.10 mg/l; moreover, it did not require any sample preparation. This method was applied to 11 phenolic off-flavour defective ciders. In these ciders, the main volatile phenol corresponded to 4-ethylcatechol. Moreover, the observed concentrations (maximum of 164 mg/l) indicated, for the first time, that this compound is an important phenolic off -flavour marker in cider. Then, volatile phenols concentrations were determined for 47 French commercial ciders and showed mean quantities of 3.2 (4-EC), 0.8 (4-EP), 0.1 (4-EG), 0.2 (4-VP) and 0.3 mg/l (4-VG). The majority of the tested commercial ciders presented low volatile phenol levels.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2010.09.046