咖啡酸
化学
儿茶素
酚类
葡萄酒
氧气
绿原酸
铜
原儿茶酸
苯酚
核黄素
响应面法
无机化学
色谱法
有机化学
食品科学
多酚
抗氧化剂
作者
Daniela Fracassetti,Davide Ballabio,Melissa Mastro,Antonio Tirelli,David W. Jeffery
标识
DOI:10.1021/acs.jafc.2c05275
摘要
A Box-Behnken experimental design was implemented in model wine (MW) to clarify the impact of copper, iron, and oxygen in the photo-degradation of riboflavin (RF) and methionine (Met) by means of response surface methodology (RSM). Analogous experiments were undertaken in MW containing caffeic acid or catechin. The results evidenced the impact of copper, iron, and oxygen in the photo-induced reaction between RF and Met. In particular, considering a number of volatile sulfur compounds (VSCs) that act as markers of light-struck taste (LST), both transition metals can favor VSC formation, which was shown for the first time for iron. Oxygen in combination can also affect the concentration of VSCs, and a lower content of VSCs was revealed in the presence of phenols, especially caffeic acid. The perception of "cabbage" sensory character indicative of LST can be related to the transition metals as well as to the different phenols, with potentially strong prevention by phenolic acids.
科研通智能强力驱动
Strongly Powered by AbleSci AI