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- Quantification of 3-deoxyglucosone (3DG) as an aging marker in natural and forced aged winesPublication . Oliveira, Carla M.; Santos, Sónia A. O.; Silvestre, Armando J. D.; Barros, António S.; Ferreira, António César S.; Silva, Artur M. S.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 α-amino acids, 3DG is consumed (kconsumption 0.077–0.098 day−1) along the time protocol, while for a sweet red Port wine, with lower levels of α-amino acids, an accumulation of 3DG is observed with time (kformation 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.
- Evaluation of beer deterioration by gas chromatography–mass spectrometry/multivariate analysis: a rapid tool for assessing beer compositionPublication . Rodrigues, João A.; Barros, António S.; Carvalho, Beatriz; Brandão, Tiago; Gil, Ana M.; Ferreira, António C. SilvaBeer stability is a major concern for the brewing industry, as beer characteristics may be subject to significant changes during storage. This paper describes a novel non-targeted methodology for monitoring the chemical changes occurring in a lager beer exposed to accelerated aging (induced by thermal treatment: 18 days at 45 degrees C), using gas chromatography-mass spectrometry in tandem with multivariate analysis (GC-MS/MVA). Optimization of the chromatographic run was performed, achieving a threefold reduction of the chromatographic time. Although losing optimum resolution, rapid GC runs showed similar chromatographic profiles and semi-quantitative ability to characterize volatile compounds. To evaluate the variations on the global volatile signature (chromatographic profile and m/z pattern of fragmentation in each scan) of beer during thermal deterioration, a non-supervised multivariate analysis method, Principal Component Analysis (PCA), was applied to the GC-MS data. This methodology allowed not only the rapid identification of the degree of deterioration affecting beer, but also the identification of specific compounds of relevance to the thermal deterioration process of beer, both well established markers such as 5-hydroxymethylfufural (5-HMF), furfural and diethyl succinate, as well as other compounds, to our knowledge, newly correlated to beer aging.