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Orientador(es)
Resumo(s)
The present work shows key possibilities in modelling the kinetics of phenylacetaldehyde formation as a function of sugar, phenolic compounds, metals and sulphur dioxide. The release kinetics were measured online by proton transfer reaction-mass spectrometry (PTR-MS). Phenylacetaldehyde formation was fitted using Weibull models and an activation energy of 73 kJ/mol estimated. Also, a confirmation that glucose can inhibit the aldehyde formation was demonstrated, and the sequential additions in real time showed that the inhibition level was dependent on metal ions presence. Moreover, for the first time it was observed in real time the capacity of SO2 to bind with phenylacetaldehyde, and by trapping it, lowering its release. Finally, the impact of pH and temperature in the stability of the formed adducts and underling release mechanism is also elucidated.
Descrição
Palavras-chave
PTR-TOF-MS Phenylacetaldehyde Metals Strecker Sulphur dioxide Kinetics Weibull
Contexto Educativo
Citação
Monforte, A. R., Martins, S. I. F. S., & Ferreira, A. C. S. (2021). Phenylacetaldehyde real-time release kinetics in wine like model solutions. Food Chemistry, 364, [128948]. https://doi.org/10.1016/j.foodchem.2020.128948
Editora
Elsevier