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Quantification of 3-deoxyglucosone (3DG) as an aging marker in natural and forced aged wines

2016Journal article Restricted access
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dc.contributor.authorOliveira, Carla M.
dc.contributor.authorSantos, Sónia A. O.
dc.contributor.authorSilvestre, Armando J. D.
dc.contributor.authorBarros, António S.
dc.contributor.authorFerreira, António César S.
dc.contributor.authorSilva, Artur M. S.
dc.date.accessioned2017-10-11T11:01:09Z
dc.date.available2017-10-11T11:01:09Z
dc.date.issued2016
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationOLIVEIRA, Carla M.; SANTOS, Sónia A.O.; SILVESTRE, Armando J.D.; BARROS, António S.; FERREIRA, António César S.; SILVA, Artur M.S. - Quantification of 3-deoxyglucosone (3DG) as an aging marker in natural and forced aged wines. Journal of Food Composition and Analysis. ISSN 0889-1575. Vol. 50 (2016), p. 70-76pt_PT
dc.identifier.doi10.1016/j.jfca.2016.05.009pt_PT
dc.identifier.eid84973441828
dc.identifier.urihttp://hdl.handle.net/10400.14/22956
dc.identifier.wos000380621600010
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectFood analysispt_PT
dc.subjectFood compositionpt_PT
dc.subject3-Deoxyglucosonept_PT
dc.subjecta-Amino acidspt_PT
dc.subjectMaillard reactionpt_PT
dc.subjectNon-sweet winespt_PT
dc.subjectSweet winespt_PT
dc.subjectNatural agingpt_PT
dc.subjectForced agingpt_PT
dc.subjectOxygenpt_PT
dc.titleQuantification of 3-deoxyglucosone (3DG) as an aging marker in natural and forced aged winespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FCTM%2F50011%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F00062%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F64097%2F2009/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F84226%2F2012/PT
oaire.citation.endPage76
oaire.citation.startPage70
oaire.citation.titleJournal of Food Composition and Analysispt_PT
oaire.citation.volume50
oaire.fundingStream5876
oaire.fundingStream5876
oaire.fundingStreamSFRH
oaire.fundingStreamSFRH
person.familyNameOliveira
person.familyNameSantos
person.familyNameSilvestre
person.familyNameBarros
person.familyNameSilva Ferreira
person.familyNameSilva
person.givenNameCarla
person.givenNameSónia
person.givenNameArmando
person.givenNameAntónio
person.givenNameAntonio Cesar
person.givenNameArtur
person.identifier457342
person.identifierR-000-200
person.identifier.ciencia-id521E-EE5E-AF0B
person.identifier.ciencia-idF017-D326-8496
person.identifier.ciencia-idDC18-EB22-B357
person.identifier.ciencia-id4714-1135-72CC
person.identifier.ciencia-id931A-48DA-23A8
person.identifier.ciencia-id3C16-EC9B-81D7
person.identifier.orcid0000-0002-3346-2629
person.identifier.orcid0000-0002-6749-7619
person.identifier.orcid0000-0001-5403-8416
person.identifier.orcid0000-0002-9103-5852
person.identifier.orcid0000-0002-1188-1021
person.identifier.orcid0000-0003-2861-8286
person.identifier.ridL-2173-2015
person.identifier.ridE-6201-2010
person.identifier.ridL-9222-2014
person.identifier.scopus-author-id35783666600
person.identifier.scopus-author-id7005219944
person.identifier.scopus-author-id56130256800
person.identifier.scopus-author-id7403222204
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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