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Advisor(s)
Abstract(s)
The Strecker aldehydes formed during the reaction between α-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 10days of experiment (69±5µg/L/day; 7x>Control) were obtained from (+) catechin, followed by gallic acid (61±4µg/L/day; 6x>Control) and caffeic acid (41±4µg/L/day; 4x>Control). The intermediate structures delivered from the reaction of ortho-quinones with α-amino acids were demonstrated by MSn.
Description
Keywords
Quinones Strecker aldehydes Amino acids Oxidation Wine Phenolics Oxygen
Pedagogical Context
Citation
Oliveira, C. M., Santos, S. A. O., Silvestre, A. J. D., Barros, A. S., Silva Ferreira, A. C., & Silva, A. M. S. (2017). Quinones as strecker degradation reagents in wine oxidation processes. Food Chemistry, 228, 618-624
Publisher
Elsevier