Sensorially important aldehyde production from amino acids in model wine systems: impact of ascorbic acid, erythorbic acid, glutathione and sulphur dioxide.

Paris Grant-Preece, Hongjuan Fang, Leigh Schmidtke, Andrew Clark

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Abstract

he efficiency of different white wine antioxidant systems in preventing aldehyde production from amino acids by oxidative processes is not well understood. The aim of this study was to assess the efficiency of sulphur dioxide alone and in combination with either glutathione, ascorbic acid or its stereoisomer erythorbic acid, in preventing formation of the sensorially important compounds methional and phenylacetaldehyde from methionine and phenylalanine in model white wine. UHPLC, GC-MS/MS, LC-MS/MS, flow injection analysis and luminescence sensors determined both compositional changes during storage, and sulphur dioxide-aldehyde apparent equilibrium constants. Depending on temperature (25 or 45 °C) or extent of oxygen supply, sulphur dioxide was equally or more efficient in impeding the production of methional compared to the other antioxidant systems. For phenylacetaldehyde, erythorbic acid or glutathione with sulphur dioxide provided improved inhibition compared to sulphur dioxide alone, in conditions of limited oxygen consumption. The results also demonstrate the extent to which sulphur dioxide addition can lower the free aldehyde concentrations to below their aroma thresholds.
Original languageEnglish
Pages (from-to)304-312
Number of pages9
JournalFood Chemistry
Volume141
Issue number1
DOIs
Publication statusPublished - Nov 2013

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Sulfur Dioxide
Wine
sulfur dioxide
Aldehydes
aldehydes
Ascorbic Acid
Glutathione
wines
glutathione
ascorbic acid
Amino Acids
amino acids
acids
phenylacetaldehyde
white wines
Antioxidants
flow injection analysis
Flow Injection Analysis
Oxygen supply
antioxidants

Cite this

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title = "Sensorially important aldehyde production from amino acids in model wine systems: impact of ascorbic acid, erythorbic acid, glutathione and sulphur dioxide.",
abstract = "he efficiency of different white wine antioxidant systems in preventing aldehyde production from amino acids by oxidative processes is not well understood. The aim of this study was to assess the efficiency of sulphur dioxide alone and in combination with either glutathione, ascorbic acid or its stereoisomer erythorbic acid, in preventing formation of the sensorially important compounds methional and phenylacetaldehyde from methionine and phenylalanine in model white wine. UHPLC, GC-MS/MS, LC-MS/MS, flow injection analysis and luminescence sensors determined both compositional changes during storage, and sulphur dioxide-aldehyde apparent equilibrium constants. Depending on temperature (25 or 45 °C) or extent of oxygen supply, sulphur dioxide was equally or more efficient in impeding the production of methional compared to the other antioxidant systems. For phenylacetaldehyde, erythorbic acid or glutathione with sulphur dioxide provided improved inhibition compared to sulphur dioxide alone, in conditions of limited oxygen consumption. The results also demonstrate the extent to which sulphur dioxide addition can lower the free aldehyde concentrations to below their aroma thresholds.",
keywords = "Open access version available, Amino acid oxidation, Ascorbic acid, Glutahtione, Methional, Phenylacetaldehyde",
author = "Paris Grant-Preece and Hongjuan Fang and Leigh Schmidtke and Andrew Clark",
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year = "2013",
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language = "English",
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pages = "304--312",
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T1 - Sensorially important aldehyde production from amino acids in model wine systems

T2 - impact of ascorbic acid, erythorbic acid, glutathione and sulphur dioxide.

AU - Grant-Preece, Paris

AU - Fang, Hongjuan

AU - Schmidtke, Leigh

AU - Clark, Andrew

N1 - Imported on 12 Apr 2017 - DigiTool details were: month (773h) = November, 2013; Journal title (773t) = Food Chemistry. ISSNs: 0308-8146;

PY - 2013/11

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N2 - he efficiency of different white wine antioxidant systems in preventing aldehyde production from amino acids by oxidative processes is not well understood. The aim of this study was to assess the efficiency of sulphur dioxide alone and in combination with either glutathione, ascorbic acid or its stereoisomer erythorbic acid, in preventing formation of the sensorially important compounds methional and phenylacetaldehyde from methionine and phenylalanine in model white wine. UHPLC, GC-MS/MS, LC-MS/MS, flow injection analysis and luminescence sensors determined both compositional changes during storage, and sulphur dioxide-aldehyde apparent equilibrium constants. Depending on temperature (25 or 45 °C) or extent of oxygen supply, sulphur dioxide was equally or more efficient in impeding the production of methional compared to the other antioxidant systems. For phenylacetaldehyde, erythorbic acid or glutathione with sulphur dioxide provided improved inhibition compared to sulphur dioxide alone, in conditions of limited oxygen consumption. The results also demonstrate the extent to which sulphur dioxide addition can lower the free aldehyde concentrations to below their aroma thresholds.

AB - he efficiency of different white wine antioxidant systems in preventing aldehyde production from amino acids by oxidative processes is not well understood. The aim of this study was to assess the efficiency of sulphur dioxide alone and in combination with either glutathione, ascorbic acid or its stereoisomer erythorbic acid, in preventing formation of the sensorially important compounds methional and phenylacetaldehyde from methionine and phenylalanine in model white wine. UHPLC, GC-MS/MS, LC-MS/MS, flow injection analysis and luminescence sensors determined both compositional changes during storage, and sulphur dioxide-aldehyde apparent equilibrium constants. Depending on temperature (25 or 45 °C) or extent of oxygen supply, sulphur dioxide was equally or more efficient in impeding the production of methional compared to the other antioxidant systems. For phenylacetaldehyde, erythorbic acid or glutathione with sulphur dioxide provided improved inhibition compared to sulphur dioxide alone, in conditions of limited oxygen consumption. The results also demonstrate the extent to which sulphur dioxide addition can lower the free aldehyde concentrations to below their aroma thresholds.

KW - Open access version available

KW - Amino acid oxidation

KW - Ascorbic acid

KW - Glutahtione

KW - Methional

KW - Phenylacetaldehyde

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DO - 10.1016/j.foodchem.2013.02.100

M3 - Article

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VL - 141

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JO - Journal of Micronutrient Analysis

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SN - 0308-8146

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