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Assessment of the development of browning, antioxidant activity and volatile organic compounds in thermally processed sugar model wines
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Advisor(s)
Abstract(s)
The study evaluates the contribution of the fructose and glucose's degradation for the Madeira wine's
features. The browning index, antioxidant activity and volatile organic compounds developed by the
glucose and fructose model systems simulating thermally processed sweet Madeira wines were assessed.
Sixteen different fructose/glucose model systems were prepared in synthetic wine and stored at 50 C for
4 months. Then, three model wines were also submitted to 70 C for 1 month. The browning index and
the antioxidant activity ranged between 0.00 and 0.27 AU and 3.0e65.3 mg(GAE)/L, respectively. The
development of several volatile organic compounds was demonstrated (up to 47). The identified com pounds were mostly furans, with 5-hydroxymethylfurfural as the most abundant. For the first time, it
was shown that the origin of sotolon in sweet wine can be associated with the acid-catalyzed fructose
degradation mechanism. Other 2(5H)-furanones were also identified. It could be concluded that part of
the browning, antioxidant activity and aroma compounds developed in sweet fortified wines is associ ated with the thermal degradation of fructose in acid medium.
Description
Keywords
Sweet wine Thermal processing Maillard reaction Sugar degradation Sotolon . Escola Superior de Tecnologias e Gestão Faculdade de Ciências Exatas e da Engenharia
Citation
Pereira, V., Santos, M., Cacho, J., & Marques, J. C. (2017). Assessment of the development of browning, antioxidant activity and volatile organic compounds in thermally processed sugar model wines. LWT, 75, 719-726. https://doi.org/10.1016/j.lwt.2016.10.022
Publisher
Elsevier