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Pattern Recognition of Amino Acids in Wines
Author(s) -
Cioates Negut Catalina,
Stefanvan Staden RalucaIoana,
Harja Florian,
Staden Jacobus Frederick
Publication year - 2020
Publication title -
electroanalysis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.574
H-Index - 128
eISSN - 1521-4109
pISSN - 1040-0397
DOI - 10.1002/elan.201900497
Subject(s) - histidine , amino acid , lysine , tyrosine , chemistry , wine , chromatography , organic chemistry , biochemistry , food science
New synthesized fatty acid amides (N‐(2‐(piperidin‐1‐yl)ethyl)oleamide, and N‐(2‐(pyrrolidin‐1‐yl)ethyl)oleamide) were used for the design of stochastic sensors based on nanographene paste. The stochastic sensors were used for pattern recognition of four amino acids: L‐histidine, L‐tyrosine, L‐ornithine, and L‐lysine in wines. The pattern recognition was performed based on the signatures recorded for each of the amino acids. The limits of determination allow the assay of amino acids in wine at very low concentrations faster, reliable, and more cost effective than other methods proposed to date.