Response surface methodology : A tool to minimize aldehydes formation and oxygen consumption in wine model system
Copyright © 2019. Published by Elsevier Ltd..
A response surface methodology was applied to study the effect of precursors on o-quinone and phenylacetaldehyde formation in wine model systems stored at 40 °C during 24 h. The results confirmed that glucose plays an important role in reducing aldehyde formation by inhibiting the formation of o-quinone. The regression equations showed that oxygen consumption followed a 2nd polynomial equation whereas phenylacetaldehyde and o-quinone were best fit with a polynomial function containing quadratic terms. These behaviors indicate that different pathways are involved in the respective aldehyde formation and oxygen consumption. RSM has been shown to be a powerful tool to better understand key chemical reactions. By considering a number of factors, individually and in combinations, the derived equations predicted that the best combination to minimize phenylacetaldehyde was achieved for high glucose levels and low amounts of gallic acid and metals. This is valuable information when trying to improve wines sensorial properties during shelf-life.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2019 |
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| Erschienen: |
2019 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:283 |
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| Enthalten in: |
Food chemistry - 283(2019) vom: 15. Juni, Seite 559-565 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Monforte, Ana Rita [VerfasserIn] |
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| Links: |
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| Themen: |
632XD903SP |
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| Anmerkungen: |
Date Completed 12.03.2019 Date Revised 12.03.2019 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodchem.2019.01.063 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Copyright © 2019. Published by Elsevier Ltd. | ||
| 520 | |a A response surface methodology was applied to study the effect of precursors on o-quinone and phenylacetaldehyde formation in wine model systems stored at 40 °C during 24 h. The results confirmed that glucose plays an important role in reducing aldehyde formation by inhibiting the formation of o-quinone. The regression equations showed that oxygen consumption followed a 2nd polynomial equation whereas phenylacetaldehyde and o-quinone were best fit with a polynomial function containing quadratic terms. These behaviors indicate that different pathways are involved in the respective aldehyde formation and oxygen consumption. RSM has been shown to be a powerful tool to better understand key chemical reactions. By considering a number of factors, individually and in combinations, the derived equations predicted that the best combination to minimize phenylacetaldehyde was achieved for high glucose levels and low amounts of gallic acid and metals. This is valuable information when trying to improve wines sensorial properties during shelf-life | ||
| 650 | 4 | |a Journal Article | |
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| 650 | 4 | |a Glucose | |
| 650 | 4 | |a Metals | |
| 650 | 4 | |a Oxygen | |
| 650 | 4 | |a Phenylacetaldehyde | |
| 650 | 4 | |a Quinone | |
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| 700 | 1 | |a Martins, Sara I F S |e verfasserin |4 aut | |
| 700 | 1 | |a Silva Ferreira, António César |e verfasserin |4 aut | |
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