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Assessment of the development of browning, antioxidant activity and volatile organic compounds in thermally processed sugar model wines

2017Journal article Open access
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dc.contributor.authorPereira, Vanda
dc.contributor.authorSantos, Magda
dc.contributor.authorCacho, Juan
dc.contributor.authorMarques, José C.
dc.date.accessioned2021-12-03T12:11:03Z
dc.date.available2021-12-03T12:11:03Z
dc.date.issued2017
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPereira, 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.2016.10.022pt_PT
dc.identifier.doi10.1016/j.lwt.2016.10.022pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/3882
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationESTUFA - Madeira Wine ESTUFAgem Monitorization with Novel Optical Fibre Sensors
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSweet winept_PT
dc.subjectThermal processingpt_PT
dc.subjectMaillard reactionpt_PT
dc.subjectSugar degradationpt_PT
dc.subjectSotolonpt_PT
dc.subject.pt_PT
dc.subjectEscola Superior de Tecnologias e Gestãopt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.titleAssessment of the development of browning, antioxidant activity and volatile organic compounds in thermally processed sugar model winespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleESTUFA - Madeira Wine ESTUFAgem Monitorization with Novel Optical Fibre Sensors
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F24177%2F2005/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FEQU-EPR%2F114685%2F2009/PT
oaire.citation.endPage726pt_PT
oaire.citation.startPage719pt_PT
oaire.citation.titleLWTpt_PT
oaire.citation.volume75pt_PT
oaire.fundingStreamSFRH
oaire.fundingStream5876-PPCDTI
person.familyNamePereira
person.familyNameMarques
person.givenNameVanda
person.givenNameJose C
person.identifier41146
person.identifier.ciencia-id0115-071E-87E8
person.identifier.ciencia-id1713-6DA1-A551
person.identifier.orcid0000-0003-0772-8953
person.identifier.orcid0000-0002-4832-4341
person.identifier.ridJ-8697-2013
person.identifier.ridF-3014-2010
person.identifier.scopus-author-id36857887700
person.identifier.scopus-author-id7203033313
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication08f4685f-b917-410a-b153-59911ff7d75e
relation.isAuthorOfPublication.latestForDiscoveryac913112-adb8-4fe0-88b0-f49e6fb5635d
relation.isProjectOfPublication2e777bf4-382b-4303-9968-bb20902ae68a
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relation.isProjectOfPublication.latestForDiscovery5ecceb87-14b2-4eaf-bb5d-030edd462042

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