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3-Hydroxy-4,5-dimethyl-2(5H)-furanone levels in fortified Madeira wines: Relationship to sugar content

2004-09Journal article Open access
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dc.contributor.authorCâmara, José Sousa
dc.contributor.authorMarques, José C.
dc.contributor.authorAlves, Maria Arminda
dc.contributor.authorFerreira, António C. Silva
dc.date.accessioned2015-11-27T11:33:25Z
dc.date.available2015-11-27T11:33:25Z
dc.date.issued2004-09
dc.description.abstractThe maturation of Madeira wines usually involves exposure to relatively high temperatures and humidity levels >70%, which affect the aroma and flavor composition and lead to the formation of the typical and characteristic bouquet of these wines. To estimate the levels of sotolon [3-hydroxy4,5-dimethyl-2(5 H )-furanone] and their behavior over time, 86 aged Madeira wines samples (1-25 years old), with different sugar concentrations, respectively, 90 g L-1 for Boal, 110 g L-1 for Malvazia, 25 g L -1 for Sercial, and 65 g L-1 for Verdelho varieties, were analyzed. Isolation was performed by liquid-liquid extraction with dichloromethane followed by chromatographic analysis by GC-MS. The reproducibility of the method was found to be 4.9%. The detection and quantification limits were 1.2 and 2.0 µgL-1, respectively. The levels of sotolon found ranged from not detected to 2000 µgL-1 for wines between 1 and 25 years old. It was observed that during aging, the concentration of sotolon increased with time in a linear fashion ( r ) 0.917). The highest concentration of sotolon was found in wines with the highest residual sugar contents, considering the same time of storage. The results show that there is a strong correlation between sotolon and sugar derivatives: furfural, 5-methylfurfural, 5-hydroxymethylfurfural, and 5-ethoxymethylfurfural. These compounds are also well correlated with wine aging. These findings indicate that the kinetics of sotolon formation is closely related with residual sugar contents, suggesting that this molecule may come from a component like sugar.pt_PT
dc.identifier.citationCâmara, J. S., Marques, J. C., Alves, M. A., & Silva Ferreira, A. C. (2004). 3-Hydroxy-4, 5-dimethyl-2 (5 H)-furanone levels in fortified Madeira wines: Relationship to sugar content. Journal of agricultural and food chemistry, 52(22), 6765-6769.pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/914
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherAmerican Chemical Societypt_PT
dc.subjectMadeira wine flavorpt_PT
dc.subjectWine agingpt_PT
dc.subjectAromapt_PT
dc.subjectSotolonpt_PT
dc.subjectSugar contentspt_PT
dc.subjectFuranic derivativespt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.title3-Hydroxy-4,5-dimethyl-2(5H)-furanone levels in fortified Madeira wines: Relationship to sugar contentpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage6769pt_PT
oaire.citation.startPage6765pt_PT
oaire.citation.titleJournal of agricultural and food chemistrypt_PT
oaire.citation.volume52 (22)pt_PT
person.familyNameCâmara
person.familyNameMarques
person.givenNameJosé
person.givenNameJose C
person.identifierG-3003-2013
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.ciencia-id1713-6DA1-A551
person.identifier.orcid0000-0003-1965-3151
person.identifier.orcid0000-0002-4832-4341
person.identifier.ridF-3014-2010
person.identifier.scopus-author-id10140393000
person.identifier.scopus-author-id7203033313
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicatione10d78be-e547-4d25-92b5-06a997ed78da
relation.isAuthorOfPublication08f4685f-b917-410a-b153-59911ff7d75e
relation.isAuthorOfPublication.latestForDiscoverye10d78be-e547-4d25-92b5-06a997ed78da

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