Real-Time Detection of Phenylacetaldehyde in Wine: Application of a Microwave Sensor Based on Molecularly Imprinted Silica

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.

Keywords

• molecularly imprinted silica
• microwave sensor
• wine oxidation
• phenylacetaldehyde
• fast analysis