A microcalorimetric sensor for food and cosmetic analyses: L-Malic acid determination

Enzymatic mirocalorimetry has been successfully employed in the reliable determination of the L-malic acid concentration in some foods and cosmetic products. The L-malic acid concentration during the wine-making process is particularly useful in order to control the progress of the malo-lactic fermentation. Total acidity, taste and flavour characteristics of wine depend on the L-malic acid quantity still present. To point out the analytical methodology the dehydration process Of L-malic acid, in the presence of Fumarase enzyme, has been used. The new method has been compared with a common spectrophotometric one. By the proposed calorimetric method the L-malic acid concentration in different types of food (white and red wines, fruits and soft beverages) has been determined. In some cosmetic products too the L-malic acid was quantified. The method outlined resulted simple, direct and reliable (good accuracy and precision), in particular it does not require any pre-treatment or clean up of the samples, save the dilution in buffer. (c) 2007 Elsevier B.V. All rights reserved.