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Strecker aldehyde formation in wine: new insights into the role of gallic acid, glucose, and metals in phenylacetaldehyde formation

2018Journal article Restricted access
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dc.contributor.authorMonforte, Ana Rita
dc.contributor.authorMartins, Sara I. F. S.
dc.contributor.authorFerreira, António C. Silva
dc.date.accessioned2018-09-19T15:34:39Z
dc.date.available2018-09-19T15:34:39Z
dc.date.issued2018
dc.description.abstractStrecker degradation (SD) leading to the formation of phenylacetaldehyde (PA) was studied in wine systems. New insights were gained by using two full factorial designs focusing on the effects of (1) pH and (2) temperature. In each design of experiments (DoE) three factors, glucose, gallic acid, and metals at two levels (present or absence), were varied while phenylalanine was kept constant. The obtained results gave a clear indication, with statistical significance, that in wine conditions, the SD occurs in the presence of metals preferentially via the phenolic oxidation independent of the temperature (40 or 80 °C). The reaction of the amino acid with the o-quinone formed by the oxidation of the gallic acid seems to be favored when compared with the SD promoted by the reaction with α-dicarbonyls formed by MR between glucose and phenylalanine. In fact, kinetics results showed that the presence of glucose had an inhibitory effect on PA rate of formation. PA formation was 4 times higher in the control wine when compared to the same wine with 10 g/L glucose added. By gallic acid quinone quantitation it is shown that glucose affects directly the concentration of the quinone. decreasing the rate of quinone formation. This highlights the role of sugar in o-quinone concentration and consequently in the impact on Strecker aldehyde formation, a promising new perspective regarding wine shelf-life understanding.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMonforte, A.R., Martins, S.I.F.S., Ferreira, A.C.S. (2018). Strecker Aldehyde Formation in Wine: New Insights into the Role of Gallic Acid, Glucose, and Metals in Phenylacetaldehyde Formation. Journal of Agricultural and Food Chemistry, 66(10), 2459-2466pt_PT
dc.identifier.doi10.1021/acs.jafc.7b00264pt_PT
dc.identifier.eid85043786797
dc.identifier.eissn1520-5118
dc.identifier.issn0021-8561
dc.identifier.pmid28238260
dc.identifier.urihttp://hdl.handle.net/10400.14/25712
dc.identifier.wos000427910500031
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherAmerican Chemical Societypt_PT
dc.relationChemiomics: A systems chemistry approach to unravel the interface pathways between oxidation and Maillard mechanism responsible for flavour modulation during wine storage.
dc.subjectStrecker degradationpt_PT
dc.subjectPhenylacetaldehydept_PT
dc.subjectPhenolic oxidationpt_PT
dc.subjectSugarpt_PT
dc.subjectPhenolicpt_PT
dc.subjectO-quinonept_PT
dc.titleStrecker aldehyde formation in wine: new insights into the role of gallic acid, glucose, and metals in phenylacetaldehyde formationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleChemiomics: A systems chemistry approach to unravel the interface pathways between oxidation and Maillard mechanism responsible for flavour modulation during wine storage.
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F111889%2F2015/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.titleJournal of Agricultural and Food Chemistrypt_PT
oaire.fundingStreamPOR_NORTE
oaire.fundingStream5876
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
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
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
relation.isProjectOfPublicationa1841368-0a57-47df-8b40-da48cdb3758e
relation.isProjectOfPublication3fe5970e-de39-42f7-a29d-18521b591a09
relation.isProjectOfPublication.latestForDiscovery3fe5970e-de39-42f7-a29d-18521b591a09

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