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
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journal impact factor 4.946
5 year journal impact factor 4.879
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