Quinones as Strecker degradation reagents in wine oxidation processes

authors	Oliveira, CM; Santos, SAO; Silvestre, AJD; Barros, AS; Ferreira, ACS; Silva, AMS
nationality	International
journal	FOOD CHEMISTRY
author keywords	Quinones; Strecker aldehydes; Amino acids; Oxidation; Wine; Phenolics; Oxygen
keywords	AMINO-ACIDS; ALDEHYDES; MECHANISMS; REDUCTION; SYSTEMS; OXYGEN; FLAVOR; IMPACT; AROMA
abstract	The Strecker aldehydes formed during the reaction between alpha-amino acids (phenylalanine or methionine) and either gallic acid, caffeic acid or (+)-catechin ortho-quinones were evaluated in wine-model systems. It was demonstrated that phenylacetaldehyde was formed by quinone intermediates at wine pH. The highest amounts of phenylacetaldehyde during the 10 days of experiment (69 +/- 5 mu g/L/day; 7x > Control) were obtained from (+) catechin, followed by gallic acid (61 +/- 4 mu g/L/day; 6x > Control) and caffeic acid (41 +/- 4 mu g/L/day; 4x > Control). The intermediate structures delivered from the reaction of ortho-quinones with alpha-amino acids were demonstrated by MSn. (C) 2017 Elsevier Ltd. All rights reserved.
publisher	ELSEVIER SCI LTD
issn	0308-8146
isbn	1873-7072
year published	2017
volume	228
beginning page	618
ending page	624
digital object identifier (doi)	10.1016/j.foodchem.2017.02.034
web of science category	Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics
subject category	Chemistry; Food Science & Technology; Nutrition & Dietetics
unique article identifier	WOS:000398751700078