The α-diketones glyoxal, methylglyoxal, and diacetyl were determined in selected beer and wine using a procedure involving the use of C18 solid phase extraction columns to remove interferences and derivatization of the compounds with o-phenylenediamine to form quinoxalines, which are separated by HPLC and detected using UV spectrophotometric detection.
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Barros et al. (1999) studied this question.
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