Quantification of 3-deoxyglucosone (3DG) as an aging marker in natural and forced aged wines
authors Oliveira, CM; Santos, SAO; Silvestre, AJD; Barros, AS; Ferreira, ACS; Silva, AMS
nationality International
journal JOURNAL OF FOOD COMPOSITION AND ANALYSIS
author keywords Food analysis; Food composition; 3-Deoxyglucosone; alpha-Amino acids; Maillard reaction; Non-sweet wines; Sweet wines; Natural aging; Forced aging; Oxygen
keywords ALPHA-DICARBONYL COMPOUNDS; IONIZATION MASS-SPECTROMETRY; MAILLARD REACTION; LIQUID-CHROMATOGRAPHY; CARBONYL-COMPOUNDS; AMADORI COMPOUNDS; MODEL SYSTEMS; AMINO-ACID; SOY-SAUCE; IDENTIFICATION
abstract The Maillard reaction product 3-deoxyglucosone (3DG) was quantified in wines, by high-performance liquid chromatography-mass spectrometry analysis after derivatization with ortho-phenylenediamine. Both sweet red Port wines and dry white wines were analysed during natural and forced aging. In natural aging, and for dry white wines, 3DG is negatively correlated to age (r=0.939), while for sweet red Port wines, 3DG is positively correlated to age (r=0.782). The same tendency was observed during a wine forced aging protocol. For a dry white wine, with higher levels of alpha-amino acids, 3DG is consumed (k(consumption) 0.077-0.098 day(-1)) along the time protocol, while for a sweet red Port wine, with lower levels of alpha-amino acids, an accumulation of 3DG is observed with time (k(formation) 0.041-0.060 day(-1)). These results suggest that 3DG content can be used as an aging marker, as it has discriminated dry white and sweet red Port wines from different ages and cultivars. Analysis of wine-model solutions allowed verifying that the fructose content has a higher effect on 3DG formation than glucose, as well as that an increase on amino acids content does not lead to an increase of 3DG yields. (C) 2016 Elsevier Inc. All rights reserved.
publisher ACADEMIC PRESS INC ELSEVIER SCIENCE
issn 0889-1575
year published 2016
volume 50
beginning page 70
ending page 76
digital object identifier (doi) 10.1016/j.jfca.2016.05.009
web of science category Chemistry, Applied; Food Science & Technology
subject category Chemistry; Food Science & Technology
unique article identifier WOS:000380621600010
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journal impact factor 2.956
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