期刊
FOOD CHEMISTRY
卷 107, 期 4, 页码 1661-1667出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2007.09.052
关键词
p-coumaric acid; chromatographic analysis; temperature; adsorption; ethanol; Brettanomyces; fermentation
p-Coumaric acid is a natural hydroxycinnamic acid existing in grapes and wine. It is the precursor of the 4-ethylphenol molecule through the bioconversion reaction by Brettanomyces yeast. Chromatographic methods are the most common techniques to detect p-coumaric acid. It is known that this acid is highly unstable in analysis and fermentation experiments. This paper highlights the problems occurring in p-coumaric acid analysis in wine fermentation conditions when studying its bioconversion. First, it was shown that p-coumaric acid was unstable at elevated temperature. On the other hand, it was found that in our experimental conditions p-coumaric acid reacted with ethanol. This work revealed also that the p-coumaric acid is partially adsorbed on Brettanomyces yeast, certainly on cell walls. Because of these phenomena the quantity of p-coumaric acid which can participate to the bioconversion into ethylphenol decreases. (C) 2007 Elsevier Ltd. All rights reserved.
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