Publicação
Application of a high-throughput process analytical technology metabolomics pipeline to Port wine forced ageing process
| Resumo: | Metabolomics aims at gathering the maximum amount of metabolic information for a total interpretation of biological systems. A process analytical technology pipeline, combining gas chromatography–mass spectrometry data preprocessing with multivariate analysis, was applied to a Port wine “forced ageing” process under different oxygen saturation regimes at 60 °C. It was found that extreme “forced ageing” conditions promote the occurrence of undesirable chemical reactions by production of dioxane and dioxolane isomers, furfural and 5-hydroxymethylfurfural, which affect the quality of the final product through the degradation of the wine aromatic profile, colour and taste. Also, were found high kinetical correlations between these key metabolites with benzaldehyde, sotolon, and many other metabolites that contribute for the final aromatic profile of the Port wine. The use of the kinetical correlations in time-dependent processes as wine ageing can further contribute to biological or chemical systems monitoring, new biomarkers discovery and metabolic network investigations. |
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| Autores principais: | Castro, C. C. |
| Outros Autores: | Martins, Rui C.; Teixeira, J. A.; Ferreira, António C. |
| Assunto: | Port wine Forced ageing GC–MS Multivariate analysis Co-expression |
| Ano: | 2014 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade do Minho |
| Idioma: | inglês |
| Origem: | RepositóriUM - Universidade do Minho |
| Resumo: | Metabolomics aims at gathering the maximum amount of metabolic information for a total interpretation of biological systems. A process analytical technology pipeline, combining gas chromatography–mass spectrometry data preprocessing with multivariate analysis, was applied to a Port wine “forced ageing” process under different oxygen saturation regimes at 60 °C. It was found that extreme “forced ageing” conditions promote the occurrence of undesirable chemical reactions by production of dioxane and dioxolane isomers, furfural and 5-hydroxymethylfurfural, which affect the quality of the final product through the degradation of the wine aromatic profile, colour and taste. Also, were found high kinetical correlations between these key metabolites with benzaldehyde, sotolon, and many other metabolites that contribute for the final aromatic profile of the Port wine. The use of the kinetical correlations in time-dependent processes as wine ageing can further contribute to biological or chemical systems monitoring, new biomarkers discovery and metabolic network investigations. |
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