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The main constituents of grape juice are non-volatile compounds and are responsible, in most cases, the organoleptic characteristics of the product, particularly flavor and color, attributes related to quality and acceptance product by consumers. The aim of this paper was to study, in a qualitative way, the non-volatile compounds of Brazilian whole grape juices using QExactive ™ (Hybrid Quadrupole-Orbitrap Mass Spectrometer) and principal component analysis (PCA). With QExactive™, high resolution and precision equipment, it was possible to identify organic acids, phenolic acids and certain amino acids in the samples. The PCA proved to be an important tool, because through it, it was possible to obtain information about the group juices studied correlating them with the compounds identified in QExactive™.

periódico tchê química

QUALITATIVE ANALYSIS OF THE COMPOSITION NON-VOLATILE BRAZILIAN WHOLE GRAPE JUICES USING QEXACTIVE™ (HYBRID QUADRUPOLE-ORBITRAP MASS SPECTROMETER) AND PRINCIPAL COMPONENT ANALYSIS (PCA)