Identification of 5-hydroxymethyl-2-furfural (5-HMF) in Cava sparkling wines by LC-DAD-MS/MS and NMR spectrometry

•A potential ageing marker for Cava sparkling wine (5-HMF) has been elucidated.•NMR spectroscopy and hyphenated UHPLC-DAD-MS/MS techniques were used.•Content of 5-HMF in commercial sparkling wines (n=80) is between 0.25 and 12.81ppm.•Comparison of our results with those reported for other types of w...

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Bibliographic Details
Published in:Food chemistry 2013-12, Vol.141 (4), p.3373-3380
Main Authors: Serra-Cayuela, A., Castellari, M., Bosch-Fusté, J., Riu-Aumatell, M., Buxaderas, S., López-Tamames, E.
Format: Article
Language:English
Subjects:
5-HMF
Ageing
Aging
Alcoholism and acute alcohol poisoning
Biological and medical sciences
Chromatography, High Pressure Liquid - instrumentation
Chromatography, High Pressure Liquid - methods
Foods
Furaldehyde - analogs & derivatives
Furaldehyde - chemistry
Magnetic Resonance Spectroscopy - methods
Markers
Medical sciences
Molecular Structure
NMR
NMR spectroscopy
Origins
Sparkling wine
Spectrometry
Spectroscopy
Tandem Mass Spectrometry - methods
Toxicology
UHPLC-DAD-MS/MS
Vitaceae
Wine - analysis
Wines
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Summary:•A potential ageing marker for Cava sparkling wine (5-HMF) has been elucidated.•NMR spectroscopy and hyphenated UHPLC-DAD-MS/MS techniques were used.•Content of 5-HMF in commercial sparkling wines (n=80) is between 0.25 and 12.81ppm.•Comparison of our results with those reported for other types of wine is indicated.•Hypotheses about the pathways and factors that influence the formation of 5-HMF. 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 12.81mg/L, and is compared with those reported for other types of wine. Hypothetical origin of 5-HMF in Cava sparkling wine is discussed.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.05.158