UCIBIO@REQUIMTE/Laboratório de Toxicologia, Departamento de Ciências Biológicas, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
UCIBIO@REQUIMTE/Laboratório de Toxicologia, Departamento de Ciências Biológicas, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
Food Chem. 2018 Aug 15;257:120-127. doi: 10.1016/j.foodchem.2018.02.156. Epub 2018 Mar 2.
The oxidation of oaked Chardonnay wine during long-term storage was studied by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC/MS) and proton (H) nuclear magnetic resonance (NMR) spectroscopy. Three distinct groups of wine were defined based on the browning index: control, least oxidized (OX1) and most oxidized (OX2). HS-SPME-GC/MS and H NMR spectroscopy enabled the profiling of a total of 155 compounds in all wine samples including aldehydes, ketones, esters, polyphenols, among other classes. Acetaldehyde, 3-methylbutanal, 2-phenylacetaldehyde, methional, 3-penten-2-one, β-damascenone and four unknown carbonyl compounds showed the highest percentage of variation with oxidation. Novel oxidation markers found in this work include pentanal, 3-methyl-2-butanone, 3-penten-2-one, 2-methyltetrahydrofuran-3-one, β-damascenone, ethyl 2-methylbutanoate and vinyl decanoate. In addition, several correlations between polyphenols, aroma compounds and absorbance at 420 nm (A) were observed, suggesting the occurrence of chemical reactions with a possible impact in wine browning.
采用顶空固相微萃取结合气相色谱-质谱联用（HS-SPME-GC/MS）和质子（H）核磁共振（NMR）光谱法研究了橡木陈酿霞多丽葡萄酒在长期储存过程中的氧化情况。根据褐变指数将三种不同的葡萄酒分为三组：对照组、氧化程度最低组（OX1）和氧化程度最高组（OX2）。HS-SPME-GC/MS 和 H NMR 光谱法共鉴定了所有葡萄酒样品中的 155 种化合物，包括醛类、酮类、酯类、多酚等。乙醛、3-甲基丁醛、2-苯乙醛、甲硫醛、3-戊烯-2-酮、β-大马酮和四种未知的羰基化合物显示出与氧化作用最大的变化百分比。本工作中发现的新的氧化标志物包括戊醛、3-甲基-2-丁酮、3-戊烯-2-酮、2-甲基四氢呋喃-3-酮、β-大马酮、乙基 2-甲基丁酸酯和乙烯癸酸酯。此外，还观察到多酚、香气化合物与 420nm 处吸光度（A）之间存在一些相关性，这表明可能发生了一些化学反应，这些反应可能会对葡萄酒的褐变产生影响。
