Quinones as Strecker degradation reagents in wine oxidation processes

卷:228

Oliveira, Carla Maria ; Santos, Sonia A. O. ; Silvestre, Armando J. D. ; Barros, Antonio S. ; Silva Ferreira, Antonio Cesar ; Silva, Artur M. S.

Catholic Univ Portugal

关键词: Quinones;    Strecker aldehydes;    Amino acids;    Oxidation;    Wine;    Phenolics;    Oxygen;   

DOI  :  10.1016/j.foodchem.2017.02.034

学科分类：食品科学和技术

【 摘 要 】

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. (C) 2017 Elsevier Ltd. All rights reserved.