Primary amino acid composition and its use in discrimination of Greek red wines with regard to variety and cultivation region

The primary amino acid content of 54 Greek red wines from several regions and grape varieties was determined by reversed-phase high performance liquid chromatography (HPLC) using precolumn derivatization with OPA (o-phthalaldehyde) and fluorescence detection. For each wine sample, 21 amino acids have been determined. Wine samples from the 4 most common Greek red grape cultivars, which are part of the Greek VQPRD (Vins de Qualité Produits dans des Regions Délimitees) wines, and from 4 foreign red grape varieties, were used. Wines from cv. Kotsifali had the highest amino acid content among the samples from indigenous varieties, followed by those originating from cvs Agiorgitiko, Mandilaria and Xinomavro. In contrast to wines from cv. Grenache rouge, which contained high amounts of amino acids, those from Cabernet Sauvignon, Syrah and Merlot had lower amounts. A classification of samples on the basis of variety and region was achieved by application of the discriminant analysis of the amino acid composition data. 22 % of the wine samples, originating from grapes cultivated in 'organic vineyards', had a low arginine content.

Evaluation d'une méthode CLHP adaptée au dosage des acides aminés du vin

Afin de rechercher I' origine des amines biogènes, nous avons dosé les acides aminés d'un grand nombre d'échantillons de vin. Une méthode de CLHP utilisant la détection par fluorimétrie des dérivés o-phtaldialdéhyde (OPA) a été adaptée pour séparer spécifiquement les acides aminés, précurseurs des amines biogénes. La séparation a été effectuée à l'aide de deux colonnes en série de type phase inverse C18 Lichrospher 100 RP18. Cette méthode permet l'analyse de 16 échantillons par 24 h à l'aide d'un passeur/préparateur automatique. Son évaluation montre qu'elle présente une linéarite satisfaisante et que sa répetabilité est excellente (CV=2,29 à 7,25 %). La variabilité intralaboratoire montre qu'il existe peu d'écart parmi les analyses effectuées dans les différents jours.HPLC method adapted for the determination of amino acids in wineTo investigate the origin of biogenic amines, we have determined the amino acid content of a large number of wine samples. An HPLC method with fluorescence detection of OPA derivatives was adapted to separate specifically the amino acids which are the precursors of biogenic amines. The separation was effected by means of two columns of Lichrosphere 100 RP18. This method allows the analysis of 16 samples per 24 h, by means of an autosampler, and shows a satisfactory linearity and an excellent repeatability (CV = 2.29 to 7.25 %). The intralaboratory variability was judged to be satisfactory; the deviation between the results, obtained on different days of the analysis of the same sample, was small

Survival of Lactobacillus sakei during heating, drying and storage in the dried state when growth has occurred in the presence of sucrose or monosodium glutamate

Spray-dried cells of Lactobacillus sakei CTC 494 survived ca. 60% longer in the spray dried state when cells were grown in the presence of 20 g sucrose l)1 or 12.5 g monosodium glutamate l)1. No significant differences were observed in viability during storage in the freeze dried state with the addition of these compounds to the growth medium, nor in survival during a heat treatment (55ºC). Both sucrose and glutamate in the growth medium suppressed intracellular accumulation of total amino acids and changed the overall pattern of the individual amino acids. Glutamate in the growth medium enhanced intracellular glutamate by ca. 38

Relationship Between Biogenic Amines and Free Amino Acid Contents of Winesand Musts from Alentejo (Portugal)

The concentration of biogenic amines and free amino acids was studied in 102 Portuguese wines and 18 musts from Alentejo demarcated (D.O.C.) regions. Most wines were commercial, except for 38 monovarietals obtained by micro vinification. Musts from the varieties used to produce the latter wines were also studied. Both biogenic amines and free amino acids were analyzed by HPLC using fluorescence detection for their o-phthalaldehyde/fluorenylmethyl chloroformate (OPA/FMOC) derivatives. The most significant amines (average 10.8 mg/L for histamine+tyramine in red, and 7.4 mg/L for white wines) were found to be present at low levels and, although no important relationship between each individual biogenic amine could be obtained, the total amine content depends significantly on the assimilable amino acid content in wine

Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree

The effect of microwave processing on the characteristics of kiwifruit puree was evaluated by applying various gentle treatments. Different combinations of microwave power/processing time were applied, with power among 200-1,000 W and time among 60-340 s, and various sensory and instrumental measurements were performed with the aim of establishing correlations and determining which instrumental parameters were the most appropriate to control the quality of kiwi puree. The water and soluble solids of the product, 83 and 14/100 g sample, respectively, did not change due to treatments. For sensory assessment, an expert panel was previously trained to describe the product. Fourteen descriptors were defined, but only the descriptors 'typical kiwifruit colour', 'tone', 'lightness', 'visual consistency' and 'typical taste' were significant to distinguish between kiwifruit puree samples. The instrumental analysis of samples consisted in measuring consistency, viscosity, colour and physicochemical characteristics of the treated and fresh puree. Applying intense treatments (600 W-340 s, 900 W-300 s and 1,000 W-200 s) through high power or long treatment periods or a combination of these factors, mainly affects the consistency (flow distance decreased from 5. 9 to 3. 4 mm/g sample), viscosity (increased from 1. 6 to 2. 5 Pa/s), colour (maximun ¿E was 6 U) and taste of the product. As a result, samples were thicker and with an atypical flavour and kiwifruit colour due to increased clarity (L* increased from 38 to 43) and slight changes in the yellow-green hue (h* decreased from 95 to 94). For the instrumental determinations of colour and visual perception of consistency, the most suitable parameters for quality control are the colour coordinates L*, a*, h*, whiteness index and flow distance measured with a Bostwick consistometer. © 2011 Springer Science+Business Media, LLC.The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2010-22176. The authors are indebted to the Generalitat Valenciana (Valencia, Spain) for the Grant awarded to the author Maria Benlloch. The translation of this paper was funded by the Universidad Politecnica de Valencia, Spain.Benlloch Tinoco, M.; Varela Tomasco, PA.; Salvador Alcaraz, A.; Martínez Navarrete, N. (2012). Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree. Food and Bioprocess Technology. 5(8):3021-3031. https://doi.org/10.1007/s11947-011-0652-1S3021303158Albert, A., Varela, P., Salvador, A., & Fiszman, S. M. (2009). 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