LAUSR

A new approach was developed for the determination of trace amounts of diacetyl in food products using gas-diffusion microextraction (GDME) and subsequent detection by differential pulse voltammetry (DPV) at a mercury meniscus modified silver solid amalgam electrode (m-AgSAE). Diacetyl is a vicinal diketone responsible for the buttery aroma in many fermented foods and beverages. Its determination is important not only for evaluation of the final product quality (note of mention: health related concerns were associated with continuous diacetyl exposure) but also to monitor fermentation. GDME, a technique combining gas-diffusion and microextraction, particularly aimed to volatile and semi-volatile analytes, seemed the best way to selective extract diacetyl. A solution of 0.05% o-phenylenediamine (OPDA) prepared in a Britton-Robinson buffer (pH 5.0) was chosen as the extracting solution. This solution simultaneously extracts, pre-concentrates and derivatizes diacetyl to 2,3-dimethylquinoxaline (DMQ), enhancing the extraction selectivity and making the analyte electroactive. After finding the optimum conditions for the extraction process (10min at 60°C with 1.0mL of OPDA at pH 5.0), the DPV measurements at the m-AgSAE were conducted with a scan rate of 7mVs-1, a modulation amplitude of 50mV and a modulation time of 100ms. Under these conditions, the resulting DMQ could be easily measured at a potential of -0.6V vs. Ag|AgCl (3molL-1 KCl). The amalgam electrode keeps the advantages of classic mercury electrodes, like high sensitivity, while being environmentally friendly. The GDME/m-AgSAE produced suitable method features for the determination of low amounts of diacetyl (as DMQ) in alcoholic beverages, and in fact, to the best of our knowledge, the limit of quantification of 0.18µgL-1 is one of the lowest reported in literature.