Conversion of hydroxycinnamic acids into volatile phenols in a synthetic medium and in red wine by Dekkera bruxellensis

Food Science and Technology (Campinas)

Maria João Cabrita¹  Vera Palma¹  Raquel Patão¹  Ana Maria Costa Freitas¹ 

[1] ,Universidade de Évora Laboratório de Enologia, Escola de Ciências e Tecnologia Departamento de FitotecniaÉvora,Portugal

关键词: phenolic acids;    volatile phenols;    4-ethylcatechol;    red wine;    ácidos fenólicos;    fenóis voláteis;    4-etilcatecol;    vinho tinto;   

DOI  :  10.1590/S0101-20612012005000024

来源: SciELO

【 摘 要 】

The conversion of p-coumaric acid, ferulic acid, and caffeic acid into 4-ethylphenol, 4-ethylguaiacol and 4-ethylcatechol was studied in Dekkera bruxellensis ISA 1791 under defined conditions in a synthetic medium and in a red wine. Liquid chromatography (HPLC-DAD) was used to quantify the phenolic acids, and gas chromatography (GC) coupled to a FID detector was used to quantify volatile phenols using a novel analytical methodology that does not require sample derivatization. Identification was achieved by gas chromatography-mass detection (GC-MS). The results show that phenolic acids concentration decreases while volatile phenols concentration increases. The proportion of caffeic acid taken up by Dekkera bruxellensis is lower than that for p-coumaric or ferulic acid; therefore less 4-ethylcatechol is formed. More important, 4-ethylcathecol synthesis by Dekkera bruxellensis in wine has never been demonstrated so far. These results contribute decisively to a better understanding of the origin of the volatile phenols in wines. The accumulation of these compounds in wine is nowadays regarded as one of the key factors of quality control.

【 授权许可】

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