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Please use this identifier to cite or link to this item: http://repositorio.ufba.br/ri/handle/ri/14336

Title: Evaluation of the formation and stability of hydroxyalkylsulfonic acids in wines
Other Titles: Journal of Agricultural and Food Chemistry
Authors: Azevedo, Luciana Cavalcante de
Reis, Marina M.
Motta, Luiz F.
Rocha, Gisele Olímpio da
Silva, Luciana A.
Andrade, Jailson Bittencourt de
Keywords: Hydroxyalkylsulfonic acids;Carbonyl compounds;Bisulfite;Wine;São Francisco Valley
Issue Date: 2007
Abstract: The 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 São 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–SO2 adduct dissociation, and the total CCs were quantified reliably.
Description: Texto completo: acesso restrito. p. 8670-8680
URI: http://repositorio.ufba.br/ri/handle/ri/14336
ISSN: 0021-8561
Appears in Collections:Artigos Publicados em Periódicos (Quimica)

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