Ferreira, António César Silva

Martins, S.I.F.S.

Monforte, A.R.

Oliveira, C.M.

English

Repositório Institucional da Universidade Católica Portuguesa

P 054 Flavour Generation and Flavour Release[P 054] (Un)targeted analysis to unravel critical interac-tions between sugars and phenolics in Strecker aldehydesformation in beverages.Monforte AR1, Oliveira CM1, Martins SIFS2, Silva Ferreira AC11) Universidade Católica Portuguesa - Escola Superior de Biotecnologia, Porto, Portugal2) Unilever R&D Vlaardingen, Discover, Vlaardingen, The Netherlandsamonforte@porto.ucp.ptThe knowledge of the chemical processes occurring during wine aging that result in aspecific chemical/sensory profile remains limited. This lack of knowledge and understandingsignificantly limits the ability to improve product quality and consistency. For that reason,unravelling the chemical changes occurring during aging that are responsible for wineflavour, constitutes a critical task when one attempts to address issues related withauthenticity and sensory quality.The interaction between phenolics oxidation and Maillard reaction in the formation ofsensory active substances, such as Strecker aldehydes, has been reported recently forwine model conditions (1). In order to gather more information to rank oxidation andMaillard reaction regarding phenylacetaldehyde formation, the interaction between sugarsand phenolic compounds were further studied. Three solutions have been prepared: (a)glucose and phenylalanine, (b) gallic acid and phenylalanine, (c) gallic acid, glucoseand phenylalanine. The chemical supervision of the dominant mechanisms was obtainedby quantifying reaction intermediaries such as: Amadori compound, 3-deoxyglucosone,dicarbonyls, o-quinones as well as hydroxyalkylsulphonic acids by LC-ESI-UHR-QqTOF-MS.It was observed that phenylacetaldehyde formation was 4 times higher in the solution Bwhen compared with C. The presence of glucose in system C decreased by half the amountof o-quinone and showed as a result a lower concentration of phenylacetaldehyde. This isin line with previous results (1), where for the first time, it was reported that when glucose,gallic acid and phenylalanine are combined, the rate of formation of phenylacetaldehydedecreases when compared with the model solutions where glucose is absence. The samebehaviour was observed for the phenolic o-quinone, a crucial substrate for the formation ofaldehydes in wine. On the other hand, the presence of sugar together with the gallic acidincreased the formation of the Amadori compound an intermediate of Maillard reaction.Finally, an untargeted analysis has been performed to better contextualize the observedbehaviour. This work brings new insights into the role of glucose in managing the beveragesshelf-life in particular wine.1. Monforte, A. R., Martins, S. F. I. S., Silva Ferreira, A. R., Strecker AldehydesFormation in Wine: New Insights into the Role of Gallic Acid, Glucose and Metals inPhenylacetaldehyde formation, 2017, J. Agric. Food Chem, DOI:1021/acs.jafc.7b0026498

(Un)targeted analysis to unravel critical interactions between sugars and phenolics in Strecker aldehydes formation in beverages

https://repositorio.ucp.pt/bitstream/10400.14/27140/1/Untargeted%20analysis%20to%20unravel%20critical.pdf

(Un)targeted analysis to unravel critical interactions between sugars and phenolics in Strecker aldehydes formation in beverages

Abstract

Similar works

Full text

Available Versions

Repositório Institucional da Universidade Católica Portuguesa