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Phenylacetaldehyde real-time release kinetics in wine like model solutions

2021-12-01Journal article Restricted access
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dc.contributor.authorMonforte, Ana Rita
dc.contributor.authorMartins, Sara I. F. S.
dc.contributor.authorFerreira, António César Silva
dc.date.accessioned2021-01-08T12:45:18Z
dc.date.available2021-01-08T12:45:18Z
dc.date.issued2021-12-01
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMonforte, 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.2020.128948pt_PT
dc.identifier.doi10.1016/j.foodchem.2020.128948pt_PT
dc.identifier.eid85103248042
dc.identifier.issn0308-8146
dc.identifier.pmid33775502
dc.identifier.urihttp://hdl.handle.net/10400.14/31609
dc.identifier.wos000685895000006
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.subjectPTR-TOF-MSpt_PT
dc.subjectPhenylacetaldehydept_PT
dc.subjectMetalspt_PT
dc.subjectStreckerpt_PT
dc.subjectSulphur dioxidept_PT
dc.subjectKineticspt_PT
dc.subjectWeibullpt_PT
dc.titlePhenylacetaldehyde real-time release kinetics in wine like model solutionspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume364
person.familyNameMonforte
person.familyNameSilva Ferreira
person.givenNameAna Rita
person.givenNameAntonio Cesar
person.identifier.ciencia-id471B-600E-ABC5
person.identifier.ciencia-id931A-48DA-23A8
person.identifier.orcid0000-0003-2627-2656
person.identifier.orcid0000-0002-1188-1021
person.identifier.scopus-author-id55622494400
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication20143552-b796-4417-b119-eb2ffc40b264
relation.isAuthorOfPublication826c11dd-d070-4b67-ac58-c96675e3f3b8
relation.isAuthorOfPublication.latestForDiscovery826c11dd-d070-4b67-ac58-c96675e3f3b8

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