Prieto-Blanco, M. C.Jornet-Martínez, NeusVerdú-Andrés, JorgeMolíns-Legua, CarmenCampíns-Falcó, Pilar2024-10-312024-10-312019-02-01Prieto-Blanco, M. C., Jornet-Martinez, N., Verdú-Andrés, J., Molíns-Legua, C., & Campíns-Falcó, P. (2019). Quantifying both ammonium and proline in wines and beer by using a PDMS composite for sensoring. Talanta, 198, 371–376. https://doi.org/10.1016/j.talanta.2019.02.0010039-9140http://hdl.handle.net/2183/39917This is an accepted version of the published document.[Abstract] Two of the reagents involved in the Berthelot's reaction, thymol and nitroprusside, were embedded in a PDMS composite in order to apply this assay to determine ammonium and proline, in wine and beers. Safety, portability, rapidity, cost-effectiveness and simplicity of the assay were improved. For the proline determination, a modified Berthelot's reaction, which included a ring cleavage of proline, was optimized. The accuracy of the assay was tested. The limits of detection for ammonium was 0.12 µg mL−1 and for proline was in the range from 0.7 to 4.1 µg mL−1, depending on the kind of wine (white, red, or sweet), for beer the LOD was 6 µg mL−1. The precision achieved was slower than 10%. The accuracy of the assay was tested by means of a confirmatory validation study. Good results were obtained for real samples.engAtribución-NoComercial-SinDerivadas 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/Colorimetric sensorPDMS compositeProlineAmmonium ionWinesDouble solid devicejournal articleopen access10.1016/j.talanta.2019.02.001