Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 75, Issue -, Pages 719-726Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2016.10.022
Keywords
Sweet wine; Thermal processing; Maillard reaction; Sugar degradation; Sotolon
Categories
Funding
- Fundacao para a Ciencia e a Tecnologia (FCT) [SFRH/BD/24177/2005]
- Agencia Regional para o Desenvolvimento da Investigacao Tecnologia e Inovacao (ARDITI) [M1420 - 09-5369-FSE-000001]
- FEDER funds through the COMPETE Program
- National Funds through FCT under the project ESTUFA [PTDC/EQU-EPR/114685/2009]
- Fundação para a Ciência e a Tecnologia [PTDC/EQU-EPR/114685/2009, SFRH/BD/24177/2005] Funding Source: FCT
Ask authors/readers for more resources
The study evaluates the contribution of the fructose and glucose's degradation for the Madeira wine's features. The browning index, antioxidant activity and volatile organic compounds developed by the glucose and fructose model systems simulating thermally processed sweet Madeira wines were assessed. Sixteen different fructose/glucose model systems were prepared in synthetic wine and stored at 50 degrees C for 4 months. Then, three model wines were also submitted to 70 degrees C for 1 month. The browning index and the antioxidant activity ranged between 0.00 and 0.27 AU and 3.0-65.3 mg(GAE)/L, respectively. The development of several volatile organic compounds was demonstrated (up to 47). The identified compounds were mostly furans, with 5-hydroxymethylfurfural as the most abundant. For the first time, it was shown that the origin of sotolon in sweet wine can be associated with the acid-catalyzed fructose degradation mechanism. Other 2(5H)-furanones were also identified. It could be concluded that part of the browning, antioxidant activity and aroma compounds developed in sweet fortified wines is associated with the thermal degradation of fructose in acid medium. (C) 2016 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available