Quinones as Strecker degradation reagents in wine oxidation processes

• Tipo: Artigo em Revista Científica Internacional
• Data: 2017

Autores

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

Revista

Título: Food Chemistry

Vol. 228

Páginas: 618-624

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 23 Citações

Scopus - 23 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7