Quinones as Strecker degradation reagents in wine oxidation processes

• Type: Article in International Scientific Journal
• Date: 2017

Authors

Oliveira, CM (Author) Other; Santos, SAO (Author) Other; Silvestre, AJD (Author) Other; Barros, AS (Author) FMUP; Ferreira, ACS (Author) Other; Silva, AMS (Author) Other

Journal

Title: Food Chemistry

Vol. 228

Pages: 618-624

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 23 Citations

Scopus - 23 Citations

Other information

Authenticus ID: P-00M-F79

DOI: 10.1016/j.foodchem.2017.02.034

Abstract (EN): The Strecker aldehydes formed during the reaction between alpha-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 10 days of experiment (69 +/- 5 mu g/L/day; 7x > Control) were obtained from (+) catechin, followed by gallic acid (61 +/- 4 mu g/L/day; 6x > Control) and caffeic acid (41 +/- 4 mu g/L/day; 4x > Control). The intermediate structures delivered from the reaction of ortho-quinones with alpha-amino acids were demonstrated by MSn.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7