Author(s): Oliveira, Carla Maria ; Santos, Sónia A. O. ; Silvestre, Armando J. D. ; Barros, António S. ; Ferreira, António César Silva ; Silva, Artur M. S.
Date: 2017
Persistent ID: http://hdl.handle.net/10400.14/23735
Origin: Veritati - Repositório Institucional da Universidade Católica Portuguesa
Subject(s): Quinones; Strecker aldehydes; Amino acids; Oxidation; Wine; Phenolics; Oxygen
The Strecker aldehydes formed during the reaction between α-amino acids (phenylalanine or methionine) and either gallic acid, caffeic acid or (+)-catechin ortho-quinones were evaluated in wine-model systems. It was demonstrated that phenylacetaldehyde was formed by quinone intermediates at wine pH. The highest amounts of phenylacetaldehyde during the 10days of experiment (69±5µg/L/day; 7x>Control) were obtained from (+) catechin, followed by gallic acid (61±4µg/L/day; 6x>Control) and caffeic acid (41±4µg/L/day; 4x>Control). The intermediate structures delivered from the reaction of ortho-quinones with α-amino acids were demonstrated by MSn.
