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Relationship between Potentiometric Measurements, Sensorial Analysis, and Some Substances Responsible for Aroma Degradation of White Wines

2003Journal article Restricted access
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dc.contributor.authorFerreira, A. C. Silva
dc.contributor.authorOliveira, Carla
dc.contributor.authorHogg, T.
dc.contributor.authorPinho, P. Guedes de
dc.date.accessioned2011-10-22T17:25:53Z
dc.date.available2011-10-22T17:25:53Z
dc.date.issued2003
dc.description.abstractOxidative degradation of white wines can be described sensorially as developing from a loss at positive aroma characteristics, through the development of negative aromas to a linel stage of chromatic alterations. This work attempts to relate the oxidation “status” evaluate by potentiometric titrations, with sensorial degradation and the levels of substances responsible for “off-flavors”, such as methional and phenylacetaldehyde. The potentiometric titration employed measures the most powerful antioxidants of white wines (e.g., those which more rapidly consume oxygen). Considering that aromatic precedes chromatic degradation, resistance to oxidation (ROX) constitutes a useful indicator of resistance to oxidation. Sensorial degradation (ID), potentiometric measures, and volatiles were determined both in samples submitted to a “forced aging” protocol and normal aged white wines. High correlation values were observed between ROX and the ID, in both sets (r > 0.87). ID is better explained by ROX values than by the indicated wine age or by the “degree of browning” (Abs = 420 nm). It was also observed that in samples with ROX values higher than 10, the concentration of methional and phenylacetaldehyde were above their respective odor threshold. Finally, it was observed that there is a relationship between oxygen consumption and the respective ROX. Although these results seem very promising, they needed to be further complemented in order to estimate the shelf life of a white wine using potentiometric titrations.por
dc.identifier.citationFERREIRA, A. C. Silva ...[et al.] - Relationship between Potentiometric Measurements, Sensorial Analysis, and Some Substances Responsible for Aroma Degradation of White Wines. Journal of Agricultural and Food Chemistry. ISSN 1520-5118. Vol. 51, n.º 16 (2003), p. 4668–4672por
dc.identifier.urihttp://hdl.handle.net/10400.14/6862
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherACS Publicationpor
dc.relation.publisherversionhttp://pubs.acs.org/doi/abs/10.1021/jf034217zpor
dc.subjectResistance to oxidationpor
dc.subjectMethionalpor
dc.subjectPhenylacetaldehydepor
dc.subjectPotentiometric measurementspor
dc.subjectWhite winespor
dc.titleRelationship between Potentiometric Measurements, Sensorial Analysis, and Some Substances Responsible for Aroma Degradation of White Winespor
dc.typejournal article
dspace.entity.typePublication
person.familyNameSilva Ferreira
person.familyNameOliveira
person.familyNameHogg
person.familyNameGuedes de Pinho
person.givenNameAntonio Cesar
person.givenNameCarla
person.givenNameTim
person.givenNamePaula
person.identifier392870
person.identifier.ciencia-id931A-48DA-23A8
person.identifier.ciencia-id521E-EE5E-AF0B
person.identifier.ciencia-idFF11-88CC-8BD4
person.identifier.ciencia-id2510-1418-EF48
person.identifier.orcid0000-0002-1188-1021
person.identifier.orcid0000-0002-3346-2629
person.identifier.orcid0000-0003-2017-4131
person.identifier.orcid0000-0002-7395-5700
person.identifier.ridJXY-0365-2024
person.identifier.scopus-author-id7005603860
person.identifier.scopus-author-id6504448214
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication826c11dd-d070-4b67-ac58-c96675e3f3b8
relation.isAuthorOfPublication412b11af-3f1b-4364-888b-b5d87863a40f
relation.isAuthorOfPublication12b8092d-fe59-408b-8058-47369a97d229
relation.isAuthorOfPublication0bde318f-79f7-4130-8600-e553f3384cc6
relation.isAuthorOfPublication.latestForDiscovery0bde318f-79f7-4130-8600-e553f3384cc6

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