Abstract
Molecularly imprinted sol–gel silica (MIS) coupled to a microwave sensor was designed and used to detect phenylacetaldehyde (PAA), a chemical tracer of wine oxidation. The developed method is fast, cheap and could replace the classical chromatographic methods, which require a tedious sample preparation and are expensive. To reach our objective, five MIS and their control non-imprinted silica (NIS) were synthesized and their extraction capacity toward PAA was studied in hydro alcoholic medium. The selected polymers, based on this first step, were subjected to a selectivity study in the presence of PAA and three other competing molecules. The best polymer was integrated in a microwave sensor and was used to assess PAA in red wine. The developed sensor was able to detect PAA at the µg·L−1 level, which is below the off-flavour threshold.
Highlights
Off-flavours, related to wine oxidation, generate wine rejection and cause a significant economic loss in wine production
We demonstrated the feasibility of such a molecularly imprinted silica (MIS) sensor to detect a fungicide in wine model solution down to 0.33 ng·L−1 [13]
We present in this work the strategy used to develop a microwave sensor, having molecularly imprinted silica (MIS) as a sensitive material, able to detect PAA in wine below 1 μg·L−1 without any sample preparation
Summary
Off-flavours, related to wine oxidation, generate wine rejection and cause a significant economic loss in wine production. It is important to have analytical tools able to detect PAA below the sensory threshold of this aroma compound. The most used technics to follow PAA in wine are gas chromatography coupled to mass spectrometry detection These targeted technics are highly efficient but relatively expensive, require a tedious sample preparation step and need high technical experience for the lab staff. To the best of our knowledge, no chemical sensor or biosensor was developed to detect PAA in wine. MIM have a low cost of production They are used in this study as sensitive materials to interact with PAA. Microwave sensors are based on the dielectric evolution of a sensitive material after interaction with a chemical target. We present in this work the strategy used to develop a microwave sensor, having molecularly imprinted silica (MIS) as a sensitive material, able to detect PAA in wine below 1 μg·L−1 without any sample preparation
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