Oliveira Carla Maria, Santos Sónia A O, Silvestre Armando J D, Barros António S, Ferreira António César Silva, Silva Artur M S
QOPNA/Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; CBQF/Faculty of Biotechnology, Catholic University of Portugal, Rua Arquiteto Lobão Vital, Apartado 251, 4202-401 Porto, Portugal.
CICECO - Aveiro Institute of Materials/Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
Food Chem. 2017 Aug 1;228:618-624. doi: 10.1016/j.foodchem.2017.02.034. Epub 2017 Feb 10.
The Strecker aldehydes formed during the reaction between α-amino acids (phenylalanine or methionine) and either gallic acid, caffeic acid or (+)-catechin ortho-quinones were evaluated in wine-model systems. It was demonstrated that phenylacetaldehyde was formed by quinone intermediates at wine pH. The highest amounts of phenylacetaldehyde during the 10days of experiment (69±5µg/L/day; 7x>Control) were obtained from (+) catechin, followed by gallic acid (61±4µg/L/day; 6x>Control) and caffeic acid (41±4µg/L/day; 4x>Control). The intermediate structures delivered from the reaction of ortho-quinones with α-amino acids were demonstrated by MS.
在葡萄酒模拟体系中评估了α-氨基酸（苯丙氨酸或蛋氨酸）与没食子酸、咖啡酸或（+）-儿茶素邻醌反应过程中形成的施特雷克醛。结果表明，在葡萄酒pH值下，醌中间体可形成苯乙醛。在为期10天的实验中，从（+）-儿茶素中获得的苯乙醛含量最高（69±5μg/L/天；比对照组高7倍），其次是没食子酸（61±4μg/L/天；比对照组高6倍）和咖啡酸（41±4μg/L/天；比对照组高4倍）。通过质谱证明了邻醌与α-氨基酸反应产生的中间结构。
