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Response surface methodology: a tool to minimize aldehydes formation andoxygen consumption in wine model system

2019Journal article Restricted access
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dc.contributor.authorMonforte, Ana Rita
dc.contributor.authorOliveira, Carla
dc.contributor.authorMartins, Sara I. F. S.
dc.contributor.authorFerreira, António César Silva
dc.date.accessioned2019-02-06T13:07:01Z
dc.date.available2019-02-06T13:07:01Z
dc.date.issued2019
dc.description.abstractA response surface methodology was applied to study the effect of precursors on o-quinone and phenylacetaldehyde formation in wine model systems stored at 40 °C during 24 h. The results confirmed that glucose plays an important role in reducing aldehyde formation by inhibiting the formation of o-quinone. The regression equations showed that oxygen consumption followed a 2nd polynomial equation whereas phenylacetaldehyde and o-quinone were best fit with a polynomial function containing quadratic terms. These behaviors indicate that different pathways are involved in the respective aldehyde formation and oxygen consumption. RSM has been shown to be a powerful tool to better understand key chemical reactions. By considering a number of factors, individually and in combinations, the derived equations predicted that the best combination to minimize phenylacetaldehyde was achieved for high glucose levels and low amounts of gallic acid and metals. This is valuable information when trying to improve wines sensorial properties during shelf-life.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMonforte, A. R., Oliveira, C., Martins, S. I. F. S., & Silva Ferreira, A. C. (2019). Response surface methodology: A tool to minimize aldehydes formation and oxygen consumption in wine model system. Food Chemistry, 283, 559–565. https://doi.org/10.1016/j.foodchem.2019.01.063pt_PT
dc.identifier.doi10.1016/j.foodchem.2019.01.063pt_PT
dc.identifier.eid85060547865
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.pmid30722912
dc.identifier.urihttp://hdl.handle.net/10400.14/26838
dc.identifier.wos000457570100071
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_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.subjectWinept_PT
dc.subjectQuinonept_PT
dc.subjectPhenylacetaldehydept_PT
dc.subjectOxygenpt_PT
dc.subjectMetalspt_PT
dc.subjectGlucosept_PT
dc.subjectGallicpt_PT
dc.subjectResponse surfacept_PT
dc.subjectMethodologypt_PT
dc.titleResponse surface methodology: a tool to minimize aldehydes formation andoxygen consumption in wine model systempt_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.endPage565pt_PT
oaire.citation.startPage559pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume283pt_PT
oaire.fundingStreamPOR_NORTE
oaire.fundingStream5876
person.familyNameMonforte
person.familyNameOliveira
person.familyNameSilva Ferreira
person.givenNameAna Rita
person.givenNameCarla
person.givenNameAntonio Cesar
person.identifier.ciencia-id471B-600E-ABC5
person.identifier.ciencia-id521E-EE5E-AF0B
person.identifier.ciencia-id931A-48DA-23A8
person.identifier.orcid0000-0003-2627-2656
person.identifier.orcid0000-0002-3346-2629
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
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relation.isAuthorOfPublication.latestForDiscovery412b11af-3f1b-4364-888b-b5d87863a40f
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