RI UFBA >
Instituto de Química >
Artigos Publicados em Periódicos (Quimica) >
Please use this identifier to cite or link to this item:
|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|
|Appears in Collections:||Artigos Publicados em Periódicos (Quimica)|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.