Oliveira, Carla MariaSantos, Sónia A. O.Silvestre, Armando J. D.Barros, António S.Ferreira, António César SilvaSilva, Artur M. S.2017-12-182017-12-182017Oliveira, C. M., Santos, S. A. O., Silvestre, A. J. D., Barros, A. S., Silva Ferreira, A. C., & Silva, A. M. S. (2017). Quinones as strecker degradation reagents in wine oxidation processes. Food Chemistry, 228, 618-6240308-8146http://hdl.handle.net/10400.14/23735The Strecker aldehydes formed during the reaction between α-amino acids (phenylalanine or methionine) and either gallic acid, caffeic acid or (+)-catechin ortho-quinones were evaluated in wine-model systems. It was demonstrated that phenylacetaldehyde was formed by quinone intermediates at wine pH. The highest amounts of phenylacetaldehyde during the 10days of experiment (69±5µg/L/day; 7x>Control) were obtained from (+) catechin, followed by gallic acid (61±4µg/L/day; 6x>Control) and caffeic acid (41±4µg/L/day; 4x>Control). The intermediate structures delivered from the reaction of ortho-quinones with α-amino acids were demonstrated by MSn.engQuinonesStrecker aldehydesAmino acidsOxidationWinePhenolicsOxygenjournal article10.1016/j.foodchem.2017.02.0341873-70728501298212228317771000398751700078