Evaluation of the formation and stability of hydroxyalkylsulfonic acids in wines

dc.creatorde Azevedo, LC
dc.creatorReis, MM
dc.creatorMotta, LF
dc.creatorda Rocha, GO
dc.creatorSilva, LA
dc.creatorde Andrade, JB
dc.date2007
dc.dateOCT 17
dc.date2014-11-17T13:09:33Z
dc.date2015-11-26T17:38:08Z
dc.date2014-11-17T13:09:33Z
dc.date2015-11-26T17:38:08Z
dc.date.accessioned2018-03-29T00:19:44Z
dc.date.available2018-03-29T00:19:44Z
dc.identifierJournal Of Agricultural And Food Chemistry. Amer Chemical Soc, v. 55, n. 21, n. 8670, n. 8680, 2007.
dc.identifier0021-8561
dc.identifierWOS:000250110600052
dc.identifier10.1021/jf0709653
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/65976
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/65976
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/65976
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1286122
dc.descriptionThe presence of carbonyl compounds (CCs) in wines has sparked the interest of researchers in several countries. The quantification of some of these compounds has been used as a parameter of quality for many fermented beverages. Although present in minute quantities (except for acetaldehyde), they have a strong olfactory impact. In addition, the CCs found in wines have a strong affinity for bisulfite and can form stable adducts, which will also interfere in the characteristics of aroma. The greatest challenge, however, is to predict which CCs have the strongest affinity for S(IV) and what conditions favor this interaction. To better understand the reaction of CC-bisulfite adduct formation (HASA), this study has evaluated the profile of 22 CCs in a "synthetic wine" containing bisulfite and in 10 real samples of different wines from the Sao Francisco Valley, northeastern Brazil. On the basis of principal component analysis (PCA) and dissociation constants, the results revealed that aliphatic aldehydes form adducts with S(IV), whereas ketones, cyclic aldehydes, and trans-alkenes interact weakly and are found predominantly in their free form. These results revealed also that pH 10 and 11 were defined as the most appropriate for CC-SO(2) adduct dissociation, and the total CCs were quantified reliably.
dc.description55
dc.description21
dc.description8670
dc.description8680
dc.languageen
dc.publisherAmer Chemical Soc
dc.publisherWashington
dc.publisherEUA
dc.relationJournal Of Agricultural And Food Chemistry
dc.relationJ. Agric. Food Chem.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjecthydroxyalkylsulfonic acids
dc.subjectcarbonyl compounds
dc.subjectbisulfite
dc.subjectwine
dc.subjectSao Francisco valley
dc.subjectBrazil
dc.subjectPerformance Liquid-chromatography
dc.subjectSulfite-binding Power
dc.subjectCarbonyl-compounds
dc.subjectVolatile Compounds
dc.subjectSulfur-dioxide
dc.subjectRed Wine
dc.subjectAcetaldehyde
dc.subjectFormaldehyde
dc.subjectCiders
dc.subjectIdentification
dc.titleEvaluation of the formation and stability of hydroxyalkylsulfonic acids in wines
dc.typeArtículos de revistas


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