resumo
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.
palavras-chave
AMINO-ACIDS; ALDEHYDES; MECHANISMS; REDUCTION; SYSTEMS; OXYGEN; FLAVOR; IMPACT; AROMA
categoria
Chemistry; Food Science & Technology; Nutrition & Dietetics
autores
Oliveira, CM; Santos, SAO; Silvestre, AJD; Barros, AS; Ferreira, ACS; Silva, AMS
nossos autores
António de Sousa Barros
Bolseiro de pós-Doutoramento
Armando Jorge Domingues Silvestre
Professor Catedrático
Sónia Andreia Oliveira Santos
Investigador Auxiliaragradecimentos
The authors wish to thank to CICECO-Aveiro Institute of Materials (FCT UID/CTM/50011/2013), financed by national funds through the FCT/MEC and when applicable co-financed by FEDER under the PT2020 Partnership Agreement and for the financial support to the QOPNA research Unit (FCT UID/QUI/00062/2013), through national founds and where applicable co-financed by the FEDER, within the PT2020 Partnership Agreement.